This Egg Roll in a Bowl is a deconstructed version of a traditional egg roll, featuring all the classic flavors without the wrapper or deep-frying. It's a quick, weeknight-friendly meal, prepared in one skillet.
Instructions
1
Gather and prep all ingredients: dice the onion, mince the mushrooms, garlic, and ginger, chop the water chestnuts, and slice the green onions.
2
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until mostly cooked through, about 8-10 minutes. Season lightly with salt and pepper.
3
Add the onion, garlic, ginger, and minced mushrooms to the skillet. Cook for 3-4 minutes, stirring often, until the mushrooms soften and most of their moisture cooks off.
4
Stir in the coleslaw mix. Toss well and cook for 6-8 minutes, until the cabbage is tender but still has a bit of crunch.
5
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes.
6
Pour the sauce into the skillet and add the chopped water chestnuts. Toss everything together and cook for 2-3 minutes, until evenly coated and warmed through.
7
Stir in the green onions just before serving. Enjoy as is or serve over rice. Garnish with sesame seeds if desired.
