Egg Roll in a Bowl (Edit recipe)

Your favorite Chinese order appetizer but faster, cheaper, and more nutritious. One skillet and 20 minutes is all you’ll need to make this super easy and super flavourful egg roll in a bowl. The best part…it’s so versatile. Switch the protein to beef, pork, or tofu, and add different seasonings and toppings for a delicious twist.
10 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:10 g
Carbohydrates:11 g
Protein:27 g
Cholesterol:85 g
Sodium:1145 mg
Fiber:3 g
Sugars:6 g
Calculated per serving.

Serves: 4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large skillet or pan, heat the sesame oil over medium-high heat. Add the ground turkey or chicken and cook, while stirring, until no longer pink.
  2. Add the onion, garlic, and ginger and continue to cook until the onion is soft. This should take approximately 4 minutes.
  3. Turn the heat down to medium and add in the soy sauce, rice vinegar, honey, sriracha, and coleslaw. Cook this mixture, while stirring, for another 5-7 minutes or until the cabbage wilts.
  4. Remove from the heat and season with salt and pepper to taste. Top with chopped nuts, sliced green onions, and sesame seeds if desired.
  5. Serve as is or on a bed of rice or noodles. Enjoy!
  6. Store leftovers in an airtight container in the fridge for up to 3 days.

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