Egg Roll in a Bowl with Ground Turkey
This is the best Egg Roll Bowl Recipe thanks to its innovative use of the best grocery store shortcut - broccoli slaw. This easy dinner is bursting with flavor, and fiber!
Ingredients
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- ½ teaspoon granulated sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground mustard seed
- ½ teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 pound ground dark turkey
- 1 package cremini (baby bella) mushrooms, sliced and cut into thin strips 8 ounces
- 4 garlic cloves minced
- 1 bunch green onions thinly sliced, whites and greens separated
- 1 bag broccoli slaw 12 ounces
- 1 bag coleslaw mix 12 ounces
- ½ cup chicken stock
- 2 cups prepared white rice for serving (optional)
- ½ cup wonton strips or fried egg roll wrappers for garnish (optional)
- ¼ cup chopped cashews for garnish (optional)
Instructions
- In small bowl, whisk together hoisin sauce, vinegar, ginger, sesame oil, sriracha, sugar, black pepper, ground mustard and salt until well combined.
- Heat vegetable oil over medium heat in wok or largest high-sided skillet you have. Add turkey and cook 4 to 6 minutes or until almost cooked through, breaking turkey up into small bits with side of spoon as it cooks. It’s OK if there are still a few pink spots at this point.
- Stir in mushrooms and cook 4 minutes or until softened, stirring frequently.
- Stir in garlic, white parts of the green onions, broccoli slaw, coleslaw mix, and chicken stock. Increase heat to medium-high; cook 5 to 7 minutes or until vegetables are wilted down and turkey is cooked through, stirring frequently.
- Add hoisin sauce mixture and cook 1 minute, stirring frequently.
- Serve over rice, sprinkled with green parts of green onions and wonton strips and/or cashews, if desired.
Notes
- I cannot stress this enough: USE THE LARGEST SKILLET YOU OWN. The higher sides it has, the better. Or even better, a wok if you have it. When you add both bags of slaw mix, it’s just a lot of volume before they start to cook down.
- I prefer dark meat ground turkey here because it has the most flavor and is less likely to dry out if slightly overcooked, but you can use lean ground turkey if you prefer.
- The flavor of this dish very much depends on the hoisin sauce, and they’re not all created equal. I found the Whole Foods Market Organic Hoisin Sauce to be very bland and not good. I think the KA-ME brand is much better. If you already have a favorite brand you know is good, use that.
Calories: 529kcal, Carbohydrates: 62g, Protein: 39g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 66mg, Sodium: 974mg, Potassium: 986mg, Fiber: 5g, Sugar: 10g, Vitamin A: 551IU, Vitamin C: 125mg, Calcium: 132mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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