Egg Roll in a Bowl

Here is my version of Egg Roll in a Bowl. I had quite a few questions about this recipe so I figured it needed a permanent home here. Megan and I have found that Egg Roll in a Bowl recipes can be hit or miss; but after a few tries and some minor changes I think this one is a winner! Healthy, simple and delicious! Add this to your recipe rotation and everyone will be pleased.

Ingredients

• 2 tablespoons sesame oil
• 6 green onions sliced, green and white parts divided
• 1/2 cup red onion diced (*This is not necessary depending on how you feel about red onion – I leave it out half of the time)
• 5 cloves garlic minced
• 1 pound organic ground turkey
• 1 teaspoon fresh grated ginger or ginger paste (I always have Gourmet Garden Ginger in my fridge but given the times Amazon carries this)
• 1 8-oz. can water chestnuts chopped
• 1 tablespoon fix hot sauce, sriracha, or chili-garlic sauce
• 12 ounce bag of broccoli slaw
• 1.5 cups of shredded carrots (I buy the pre shredded bag)
• 3 tablespoons coconut aminos
• 1 tablespoon rice wine vinegar
• ** I will also throw in handfuls of chopped cabbage or coleslaw mix if I have it on hand (If you add a bunch of cabbage – add a little extra coconut aminos and rice wine vinegar)

Garnish

• toasted sesame seeds
• green parts of sliced green onions from above

Creamy Chili Sauce

• 1/4 cup avocado oil mayo (*the mayo may scare some of you off – it did me at first – but I really think this sauce adds SO much to the dish – don’t skip it!)
• 1-2 tablespoons fix hot sauce or sriracha

Instructions

1. Heat sesame oil in a large skillet over medium heat.
2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
3. Add ground turkey, ginger paste, water chestnuts and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until turkey is browned, broken up, and cooked through about 7-10 minutes.
4. Add broccoli slaw, shredded carrots and cabbage/coleslaw mix if using, coconut aminos or soy sauce and rice wine vinegar and stir until well combined. Cook, stirring regularly, until broccoli and cabbage are tender, about 5 minutes.
5. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons sriracha. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
6. To serve: spoon a helping of the turkey mixture into a bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and toasted sesame seeds. Enjoy!

Recipe adapted from 40 Aprons