Egg Roll in a Bowl with Coleslaw Mix

A bowl filled with white rice, ground meat, vegetables, sliced green onions, and a drizzle of creamy sauce, with extra sauce and toppings on the side.

Egg Roll in a Bowl with Coleslaw Mix

This recipe for egg roll in a bowl with coleslaw mix makes a healthy, kid-friendly, super quick skillet meal recipe. Your family will love this healthy Chinese food!

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 558kcal

Author: Madison Wetherill

Equipment

skillet with a lid 12 inches or larger

Ingredients

2 pounds ground turkey or ground chicken
2 tablespoons sesame oil divided
3 cloves garlic minced, or 2 teaspoons garlic paste
16 ounces coleslaw mix
¼ cup coconut aminos or low-sodium soy sauce
1 teaspoon rice vinegar or distilled white vinegar
1 teaspoon ground ginger
½ teaspoon sea salt
½ teaspoon black pepper

Spicy Sauce (optional)

½ cup mayo
1 tablespoon sriracha sauce
2 teaspoons coconut aminos or low-sodium soy sauce

Optional Toppings

sesame seeds
sliced green onions

Instructions

Mince the garlic and slice the green onions (if using), reserving the green onions for garnish.
Brown the ground turkey in a large skillet with one tablespoon sesame oil over medium-high heat, breaking it apart as it cooks, about 4 minutes. Transfer cooked turkey to a fine mesh colander to drain any excess grease. Return empty skillet to the burner and reduce heat to medium-low.
Add remaining sesame oil and minced 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 coleslaw mix. Cover and cook for 5-8 minutes, stirring occasionally, until the cabbage is tender.
Meanwhile, whisk together the mayo, sriracha, and coconut aminos in a small bowl. Set aside. *Sauce can be made up to 3 days in advance and stored in the refrigerator until ready to use.
Stir in the ginger, rice vinegar, and coconut aminos. Season to taste with salt and black pepper.
Optionally, top each egg roll bowl with a drizzle of the sauce, a sprinkle of sesame seeds, and sliced green onions.

Notes

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.
The sauce can be made and refrigerated up to 3 days ahead of time.

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

Nutrition