Egg Roll In A Bowl

September 24, 2014

Do you ever want the flavor of an egg roll without all the fried-ness of the actual egg roll? Not very often? Yeah, me either. BUT! When you do, this is a great alternative. All the flavors of a traditional egg roll with ground turkey (you could also use pork but I was trying to keep it leaner here), cabbage, crunchy water chestnuts and salty soy sauce. Served over brown rice this truly is a tasty (and egg roll-y tasting) alternative when the angel is sitting on your shoulder. Harness the

1 (19.2 oz.) package ground turkey (I used 93% lean)
1 (1 lb.) bag shredded coleslaw mix
1 (8 oz.) can sliced water chestnuts, drained
5 cloves garlic, minced
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. low sodium soy sauce (plus extra for serving if desired)
1 t. dried ginger
1/2 t. crushed red pepper
2 c. instant brown rice, cooked according to package directions (for serving)
4 green onions, sliced

In a large skillet over medium high heat cook the turkey until lightly browned and broken up into small pieces, about 8-10 minutes. Add the coleslaw, water chestnuts, garlic and bean sprouts and continue...
See the full directions on my site

Nutritions

Calories
321

Sodium
2250mg
93% DV

Fat
5g
9% DV

Protein
41g
82% DV

Carbs
37g
12% DV

Fiber
10g
43% DV