Can I make this recipe less spicy?

Absolutely! The heat comes primarily from the sriracha, so you can reduce the amount or omit it entirely. The dish will still have plenty of flavor from the other ingredients.

What's the best way to serve this if I'm watching my carbs?

This dish is naturally lower in carbs without the rice. Try serving it over cauliflower rice or simply enjoy it on its own – it's plenty satisfying! The wonton strips add carbs, so you might want to use crushed peanuts or almonds instead for crunch.

Can I prep any components of this meal ahead of time?

Yes! The sauce can be mixed and stored in the refrigerator for up to 3 days. You can also chop all your vegetables and store them in the refrigerator a day ahead. When you're ready to cook, everything comes together in minutes.

How do I know when the vegetables are cooked properly?

The vegetables should be wilted but still have a slight crunch – you don't want them completely soft. They should maintain some texture while being tender enough to eat comfortably. This usually takes 5-7 minutes of cooking time.

Egg Roll in a Bowl with Ground Turkey Recipe

Name: Egg Roll in a Bowl with Ground Turkey Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1/4 cup hoisin sauce; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 1 tablespoon sesame oil; 1 tablespoon sriracha; 1/2 teaspoon granulated sugar; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground mustard seed; 1/2 teaspoon kosher salt; 1 tablespoon vegetable oil; 1 pound ground dark turkey; 1 package cremini (baby bella) mushrooms, sliced 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); 1/2 cup chicken stock; 2 cups prepared white rice; 1/2 cup wonton strips or fried egg roll wrappers, for garnish; 1/4 cup chopped cashews, for garnish

Description

Egg Roll in a Bowl with Ground Turkey is a healthy and easy one-pan meal that brings together classic egg roll flavors without deep frying. Packed with protein, vegetables, and a savory, sweet, and slightly spicy sauce, this deconstructed egg roll comes together in just 30 minutes. Perfect for a quick weeknight main course and great for meal prep, it’s served over rice and topped with crunchy wonton strips or cashews.

Ingredients

Units Scale

Sauce

1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 tablespoon sriracha
1/2 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard seed
1/2 teaspoon kosher salt

Main

1 tablespoon vegetable oil
1 pound ground dark turkey
1 package cremini (baby bella) mushrooms, sliced 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)
1/2 cup chicken stock

Optional for Serving

2 cups prepared white rice
1/2 cup wonton strips or fried egg roll wrappers, for garnish
1/4 cup chopped cashews, for garnish

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Instructions

Prepare the Sauce: In a small bowl, whisk together the hoisin sauce, rice vinegar, grated ginger, sesame oil, sriracha, sugar, ground black pepper, ground mustard seed, and kosher salt until the mixture is well combined and smooth. Set aside.
Cook the Ground Turkey: Heat the vegetable oil over medium heat in a large, high-sided skillet or wok. Add ground turkey and cook for 4 to 6 minutes, breaking it up into small pieces as it browns. It is fine if a few pink spots remain at this stage.
Add Mushrooms: Stir in the sliced mushrooms and cook for about 4 minutes, stirring frequently, until the mushrooms are softened and beginning to release their moisture.
Add Aromatics and Vegetables: Add minced garlic, the white parts of the green onions, broccoli slaw, coleslaw mix, and chicken stock. Increase heat to medium-high and cook, stirring often, for 5 to 7 minutes until the vegetables wilt and the turkey is fully cooked through.
Add Sauce and Finish Cooking: Pour the reserved hoisin sauce mixture over the cooked turkey and vegetables. Stir well and cook for about 1 minute, allowing the sauce to coat everything evenly.
Serve: Spoon the egg roll mixture over bowls of prepared white rice if desired. Garnish with the green parts of the green onions, wonton strips or fried egg roll wrappers, and chopped cashews, if using. Serve immediately.

Notes

Use the largest skillet or a wok you have to accommodate the volume of slaw before it cooks down.
Dark meat ground turkey adds more flavor and is less likely to dry out than white meat, but lean turkey can also be used.
The hoisin sauce brand impacts the dish’s flavor; choose a flavorful, high-quality brand.
This recipe is great for meal prep and leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe (without rice or optional garnishes)
Calories: 270
Sugar: 6g
Sodium: 920mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 24g
Cholesterol: 90mg