Egg Roll in a Bowl

Egg Roll in a Bowl is a healthy, kid-friendly, quick skillet meal recipe. It has the same Asian flavors, but this is healthy Chinese food!

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 558kcal

Mince the 1 ½ cloves garlic and slice the green onions, reserving the green onions for garnish.
Whisk together the ½ cup mayo, 1 tablespoon sriracha, and 2 teaspoons coconut aminos in a small bowl. Set aside. This sauce can be made in advance and stored in the refrigerator until ready to use.
Brown the 2 pounds ground turkey in a large skillet with 1 tablespoons sesame oil over medium-high heat, breaking it apart as it cooks, about 4 minutes. Remove to turkey from pan into colander to drain any excess grease.
Add the remaining 1 tablespoons sesame oil and 1 ½ cloves garlic. Sauté for 1-2 minutes until fragrant. If the pan is looking dry, add another tablespoon of oil. Add the cooked turkey back to the pan along with the 16 ounces coleslaw mix. Cover and cook for 5-8 minutes, stirring occasionally, until the cabbage is tender.
Stir in the ground 1 teaspoon ground ginger, 1 teaspoon rice vinegar, and ¼ cup coconut aminos. Season to taste with ½ teaspoon salt and ½ teaspoon pepper.
Serve over served with jasmine rice. Top each serving with a drizzle of the sauce, a sprinkle of sesame seeds, and the reserved sliced green onions.

Use the largest skillet you have with a lid. The cabbage cooks down a ton, but it starts out taking up a lot of space.
The saltiness of coconut aminos varies by brand, so start with a small amount. You can add more to taste, but you can't remove it after you've added it.

To store leftovers: Transfer cooled leftovers to an airtight container or bag. Store in the refrigerator and use within 4 days.