"EGG ROLL" BOWL

Egg Roll Bowl served with broccoli & cauliflower rice, microgreens, hemp hearts, green onion, and additional sambal and soy sauce on the side.

This one-skillet, low-carb, veggie-packed meal comes together in under 30 minutes and is certain to be a family favourite. It delivers all the flavour of those savoury deep fried egg rolls we know and love without the wrapping and frying!

My easy, nutritious-and-delicious recipe uses your choice of ground meat (turkey, pork, chicken or beef) or vegan ground (below) and coleslaw mix (cabbage, kale, broccoli, etc.). Above I went with cabbage-based coleslaw and for the vegan version, I used kale slaw.

Ingredients for 4 servings:

• 1 pound (450 grams) lean ground turkey (or ground chicken, beef, pork or vegan ground)

• 1 tsp avocado oil

• 1/2 cup white onion, diced

• 1 Tbsp toasted sesame oil

• 1 Tbsp rice vinegar

• 2 cloves garlic, minced 

• 1 Tbsp grated fresh ginger

• 1/4 cup coconut aminos (or reduced-sodium soy sauce)

• 2 tsp sambal oelek (or hot sauce of choice), adjusted to taste (optional)

• 1 (14 to 16 ounce) bag coleslaw mix

• 1/2 cup grated carrot (optional)

• 1/2 cup finely diced mixed celery and bell pepper (optional)

• 3 green onions, thinly sliced (reserve some for topping if desired)

• salt and pepper, adjusted to taste

• optional for serving: rice (brown, cauliflower, konjac) or noodles or zoodles, microgreens, diced green onion, hemp hearts or toasted hemp seeds, toasted sesame seeds, sambal oelek or sriracha, or toppings of choice

Instructions

1. In a large skillet over medium-high heat, heat the oil.  Add the ground meat, and cook, stirring to break apart, until no longer pink and cooked through. Drain if needed and return meat to skillet.

2. Add the onion, sesame oil, and rice vinegar. Cook, stirring frequently, for a few minutes until the onion is soft and translucent. 

3. Reduce heat to medium-low.  Add the garlic, ginger, coconut aminos, sambal, coleslaw mix, carrots, celery and peppers. Cook, stirring frequently, for about 4 to 5 minutes, or until the vegetables are desired tenderness.

4. Remove skillet from the heat and stir in green onions.  Add additional sambal and/or coconut aminos and season with salt and pepper to taste.

Serve warm in bowls over rice, noodles or zoodles (optional) and top with microgreens, green onion, hemp hearts or seeds, hot sauce, or toppings of choice.  

Store leftover egg roll mixture in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. 

“Egg Roll” Bowl made with vegan ground “meat” and kale slaw.

Egg Roll Bowl served with coconut basmati rice, microgreens, toasted hemp seeds, green onion, and additional sambal & soy sauce on the side.

Leftover Egg Roll Bowl packed as part of a nutritious and delicious lunch.