High Protein Egg Roll in a Bowl with Creamy Sriracha Sauce
By Marcus Hale
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Cooking cabbage at medium-high heat helps reduce moisture in stir-fried dishes․ Caramelized turkey adds flavor to an egg roll in a bowl․ I make the sauce in the same pan used to cook cabbage and other vegetables and top the cold egg roll with the sauce when serving․ I like the cold sauce better than the hot filling in each bite of egg roll․
Start cooking in a large‚ hot skillet or wok․ Start cooking onions for 3 to 4 minutes․ Add garlic and ginger and cook for 1 minute․ Brown turkey fully‚ then drain grease․ Add coleslaw to turkey in pan․ Let cabbage wilt for 5 to 7 minutes rather than steaming in turkey drippings․
The 2-minute simmer at the end infuses taste with coconut aminos and sesame oil․ I purchase a prepackaged slaw mix to eliminate the need to prepare the cabbage and carrots in the mix․ A small serving bowl is handy for preparing the topping because the skillet is being used to cook the main dish․
Scoop the filling into four bowls․ Garnish with green onions and sesame seeds‚ as well as other cold sauces․ Set small dish of garnishes aside until you're ready to serve․ Other possible garnishes include fried wonton strips․ Use the filling throughout the week as part of a meal plan․
Why you'll love this recipe
- Browning the turkey for 5 to 7 minutes helps to flavor the dish․ The cabbage is added during another part of the cooking process․
- Medium-high heat cooks the coleslaw ingredients in 5 to 7 minutes․ Low heat can leave the cabbage soggy․
- The garlic and ginger are stir-fried for 1 minute to infuse flavor into the dish․ They are not overcooked․
- A 2-minute final cooking step brings out the coconut amino and sesame oil flavors in the filling․ The sauce is set aside in a small dish․
- Cold sriracha sauce is served last to complement the warm turkey filling with a creamy texture․
- A bagged slaw mix saves preparation time because the chopped cabbage and carrots in the mix are already prepared to be cooked in a pan․
Ingredients
- •1 tablespoon avocado oil
- •½ cup yellow onion (diced)
- •3 cloves garlic (minced)
- •1 tablespoon fresh ginger (grated)
- •1 ½ lbs lean ground turkey (93/7 recommended)
- •1 bag coleslaw mix (14 oz, shredded cabbage and carrots)
- •1 cup shelled edamame (frozen or fresh)
- •¼ cup coconut aminos (or low-sodium soy sauce)
- •1 teaspoon toasted sesame oil
- •½ cup mayonnaise
- •2 tablespoons sriracha (2-3 tablespoons, to taste)
- •1 tablespoon lime juice (freshly squeezed)
- •green onions (sliced, for garnish)
- •sesame seeds (for garnish)
Instructions
- 1
Heat the avocado oil in a large skillet or wok over medium-high heat.
- 2
Add the diced onion and cook for 3-4 minutes, until softened.
- 3
Add the minced garlic and grated ginger, then cook for 1 minute more until fragrant.
- 4
Add the ground turkey, break it apart with a spoon, and cook until fully browned, about 5-7 minutes.
- 5
Drain any excess grease from the skillet.
- 6
Add the coleslaw mix and shelled edamame, then cook for 5-7 minutes until the cabbage has wilted to your liking.
- 7
Pour in the coconut aminos and toasted sesame oil, stir to coat, and simmer for 2 minutes.
- 8
Whisk the mayonnaise, sriracha, and lime juice in a small bowl until smooth.
- 9
Divide the mixture among four bowls, then drizzle with the creamy sriracha sauce and garnish with sliced green onions and sesame seeds.
FAQ
Nutrition (per serving)
Calories
520
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