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Egg Roll in a Bowl (22 Minutes, 38 g Protein)

Egg Roll in a Bowl

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Everything you like about an egg roll — savory meat, gingery cabbage, sesame — without the wrapper or the fryer. One skillet, 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 372
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs 93% lean ground turkey
  • 1 tbsp sesame oil
  • 6 cups coleslaw mix
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 large eggs
  • 3 green onions
  • 1 tbsp sesame seeds
  • 1 tbsp sriracha

Equipment

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Method
 

  1. Brown the turkey in the sesame oil in a large, deep skillet over medium-high, 6 to 7 minutes, breaking it up as it cooks.
  2. Add the garlic and ginger and stir 30 seconds.
  3. Pile in the coleslaw mix with the soy sauce and rice vinegar. Toss 3 to 4 minutes — you want the cabbage wilted but still with some bite, not steamed flat.
  4. Push everything to one side, pour the beaten eggs into the empty side, and scramble 60 seconds before folding them through — the egg roll's egg, honored properly.
  5. Top with green onions, sesame seeds, and sriracha if you're in that mood.

Nutrition

Calories: 372kcalCarbohydrates: 9.2gProtein: 37.8gFat: 21.1gSaturated Fat: 5.1gCholesterol: 207.7mgSodium: 687.8mgPotassium: 669.8mgFiber: 3.3gSugar: 3.8gVitamin C: 43.3mgCalcium: 126.9mgIron: 3.6mg

Notes

Stop cooking while the cabbage still crunches — it keeps softening off the heat. Leftovers keep 4 days and reheat in a skillet in 3 minutes. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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