Egg Roll in a Bowl

I would say that there are just a handful of meals I can make from start to finish with a baby screaming at my feet and two wild boys racing around our kitchen island in a nerf gun battle (I try my best to enforce our “Nerf guns are outdoor toys” rule!). Friends, this is one of those meals. It checks all the boxes - it’s super fast, flavorful, healthy, and can be paired with sides that my kids love.

I’ve tried a lot of Egg Roll in a Bowl recipes and I took what I liked from each and made my own variation. I chose ground turkey to lighten everything up a bit, but you can always do beef. I think the turkey is actually better because the flavor is less pungent and really lets the ginger, garlic, and sauce ingredients shine. I use broccoli slaw because the texture holds up. It doesn’t get lost like shredded coleslaw mix does. And I loved the recipes that included more than just soy sauce to flavor the dish. My recipe has a little sauce that includes not only soy sauce, but rice vinegar and hoisin for some sweetness.

I’ve used fresh ginger and garlic but, honestly, I use jarred more (because I usually don’t have hands for chopping). I’ve also just used onion powder (about 1/2 - 1 teaspoon) instead of actual onion and that works just as well too! Even a bunch of scallions would work instead (I just wouldn’t add them at the beginning with the turkey, I add them at the end with the broccoli slaw). Want to add more veggie to this dish? Just add another bag of broccoli slaw! I do this all the time. I think it tastes fine, but you might want to make a tad extra sauce if you’re a saucy sort of person.

When I serve this to my family I have rice cooking in my rice cooker (Reed’s favorite), I steam some edamame in the microwave (Wes’s favorite), and cook up some Costco or Trader Joes Chicken and Cilantro Wontons (Kate’s favorite). Everyone has something they enjoy in under 15 minutes!!

I hope you enjoy this dish as much as we do!

Cheers!

Yield: 4-6

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Egg Roll in a Bowl

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

A flavorful Asian-inspired meal that comes together in less than 15 minutes from start to finish. Pair it with rice and frozen edamame and dinner is done with VERY little effort.

Ingredients

• 1 Tablespoon avocado oil
• 1 pound ground turkey
• 1/2 large onion, chopped*
• 1 bag broccoli slaw (12-16 ounces)**
• 2 Tablespoons minced garlic
• 2 Tablespoons ginger (I use ginger paste in a bottle to save time)

Sauce

• 1 Tablespoon rice vinegar
• 1/4 cup soy sauce
• 1 Tablespoon hoisin sauce

Instructions

1. Heat avocado oil in a large pan over medium high heat.
2. Add the ground turkey and onion to the pan. Sauté the mixture until the turkey starts to become a little brown, about 3-4 minutes, stirring every so often to break up the turkey and make sure that it doesn't stick to the bottom of the pan.
3. Meanwhile, whisk the sauce ingredients together in a small bowl. Set aside.
4. Add the garlic and and ginger to the pan with the turkey and onions. Stir everything a bit more to combine and cook for another 3-4 minutes until the turkey is done.
5. Once the turkey is fully cooked, add the bag of broccoli slaw and sauce to the pan. Cook an additional 1-2 minutes until the slaw has wilted slightly but still has some crunch.
6. Serve immediately over rice. We like ours topped with scallions and sriracha.

Notes

*Works just as well with about 1/2-1 teaspoon onion powder

**I've used 2 bags of broccoli slaw to really bump up the veggie content. I think it tastes fine, but others might think it needs more sauce for the extra slaw. If this sounds like something you might try, you might consider making extra sauce.