Egg Roll in a Bowl
Quick, easy, and packed with flavor, this Egg Roll in a Bowl gives you all the goodness of an egg roll—without the fried wrapper!
Ingredients
- 1 lb ground turkey chicken, pork, or beef (your choice!)
- 1 tbsp avocado oil or sesame oil for extra flavor
- 3 cloves garlic minced
- 2-4 Tbsp fresh ginger grated (go as gingery as you like, I like it ginger-y)
- 1 small onion diced
- 2 Tsp Garlic
- 1 14 oz bag coleslaw mix or shredded cabbage
- 1/2 cup shredded carrots optional, if not in coleslaw mix
- 1/4 cup coconut aminos or low-sodium tamari if not strict paleo
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes optional, for heat
- 2 green onions sliced
- 1 tbsp sesame seeds optional, for garnish
- Sriracha or chili garlic sauce for serving (optional)
- Serve with cooked brown rice or riced cauliflour over bed of lettuce or wrapped in a lettuce wrap
Instructions
- Cook the protein: Heat avocado oil in a large skillet over medium heat. Add your ground meat and cook, breaking it up with a spatula, until browned and fully cooked (about 5-7 minutes).
- Add flavor: Stir in garlic, ginger, garlic and onion. Cook for another 2-3 minutes until fragrant.
- Toss in the veggies: Add the coleslaw mix and carrots. Stir-fry everything together for 3-5 minutes, just until the cabbage softens but still has a little crunch.
- Season it up: Pour in the coconut aminos, rice vinegar, toasted sesame oil, and crushed red pepper flakes. Stir well and let everything cook for another 2 minutes to absorb the flavors.
- Serve it up: Remove from heat and top with sliced green onions and sesame seeds. Drizzle with sriracha or chili garlic sauce if you like it spicy.
- Customize your bowl: Serve as is, over cauliflower rice, brown rice with a fried egg on top, or even wrapped in lettuce leaves for a fun twist.