Veggie Turkey Egg Roll In A Bowl (Low Carb)
This quick, low-carb weeknight meal delivers all the savory, tangy flavors of a classic egg roll filling without the frying or the wrapper. It comes together easily in a single skillet in under 35 minutes.
Equipment
- Large skillet or wok
- Small Mixing Bowl
Ingredients
For the Meat and Aromatics
- 1 Tablespoon Sesame Oil divided
- 1 Pound Ground Turkey or ground chicken/pork
- 1 Yellow Onion finely diced
- 3 Cloves Garlic minced
- 1 Tablespoon Fresh Ginger grated
- 1/2 Teaspoon Black Pepper
For the Slaw Base
- 1 Bag Coleslaw Mix (14-16 ounce) shredded cabbage and carrots
- 1 Cup Sliced Mushrooms (optional)
For the Sauce
- 1/4 Cup Low Sodium Soy Sauce or Tamari for gluten-free
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Brown Sugar or Maple Syrup optional, for sweetness
- 1 Teaspoon Sriracha or Chili Garlic Paste optional, for heat
- 1/2 Teaspoon Sesame Oil added to the sauce mix
For Garnish
- 2 Green Onions thinly sliced
- 1 Tablespoon Toasted Sesame Seeds
Instructions
Step 1: Cook the Turkey
- Heat 1/2 tablespoon of the sesame oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground turkey to the pan. Break up the meat with a wooden spoon and cook until it is fully browned and no pink remains, approximately 5 to 7 minutes.
- Drain any excess grease from the pan, then push the turkey to one side of the pan.
Step 2: Sauté the Aromatics
- Add the remaining 1/2 tablespoon of sesame oil to the empty side of the pan. Add the diced yellow onion to the oil and sauté for 3 to 4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger. Cook for 60 seconds until fragrant, being careful not to burn the garlic. Stir the onion, garlic, and ginger mixture into the cooked turkey until well combined. Season lightly with black pepper.
Step 3: Add the Vegetables
- Add the sliced mushrooms (if using) to the pan and cook for 2 to 3 minutes until they begin to soften.
- Pour the entire bag of coleslaw mix into the pan. Stir continuously, tossing the cabbage mixture with the turkey and aromatics. Cook the vegetables for about 3 to 5 minutes, or until the cabbage is slightly wilted but still retains a bit of crunch. Do not overcook the slaw, as it will become watery.
Step 4: Prepare and Combine the Sauce
- While the vegetables are cooking, whisk together the sauce ingredients in a small bowl: soy sauce, rice vinegar, brown sugar (if using), sriracha (if using), and 1/2 teaspoon sesame oil.
- Pour the sauce mixture evenly over the turkey and vegetable mixture in the pan. Toss everything thoroughly until the contents are fully coated in the sauce. Cook for 1 to 2 minutes more to allow the sauce to heat through and slightly reduce.
Step 5: Serve and Garnish
- Remove the skillet from the heat. Divide the Veggie Turkey Egg Roll In A Bowl mixture among four serving bowls.
- Garnish each bowl generously with sliced green onions and toasted sesame seeds before serving.
Notes
To make this recipe gluten-free, use Tamari or coconut aminos in place of traditional soy sauce. For an extra pop of flavor, serve this bowl with a drizzle of spicy mayo (mixed mayo and sriracha).