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Egg Roll Bowls

Nutrition Facts
Amount per Serving
  • Calories: 130
  • Protein: 20 g
  • Total Fat: 2.5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 35 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 630 mg

Welcome to my deconstructed egg roll – aka an Egg Roll Bowl. This tasty twist is infused with flavorful spices (ginger, garlic, red pepper flakes) and layered with hearty meat, mushrooms, scallions and shredded cabbage. The DIY duck sauce is wonderful for duck sauce lovers; it levels up each bite with complementary sweet satisfaction.

I like to serve this meal with chopsticks and crispy pita chips on the side—just in case a craving for an occasional scoop-and-crunch situation comes a calling.

  • Prep time
  • Total Time
This recipe makes 6 cups
Ingredients:

For the eggrolls:

  • • 5 tablespoons reduced-sodium soy sauce
  • • 2 tablespoons rice vinegar
  • • 2 teaspoons toasted sesame oil
  • 2 teaspoons ground ginger (or 1½ tablespoons fresh grated ginger)
  • • 2 teaspoons garlic powder (or 4 large garlic cloves, minced)
  • • ½ teaspoon kosher salt
  • • ½ teaspoon crushed red pepper flakes (omit if you dislike heat)
  • • 1¾ cups roughly chopped shiitake mushroom caps (~4-ounce package)
  • • 1 bag (14 ounces) coleslaw mix (~7 cups)*
  • • 1 pound ground turkey (90-93% lean)
  • • 1 cup thinly sliced scallions, from 1 bunch (~7)

For the duck sauce (makes ~1 cup):

  • • ¾ cup all-fruit apricot jam
  • • 1 tablespoon reduced-sodium soy sauce
  • • 1 tablespoon rice vinegar
  • • ½ to ¾ teaspoon crushed red pepper flakes (omit if you dislike heat)
  • • Optional pita chips for dipping

    *Or use 6 cups shredded Savoy or Napa cabbage + 1 cup grated carrots (from ~3 medium carrots) 

    Preparation:

    In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil, and set aside.

    In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes; set aside.

    Next, prepare the filling by liberally misting a large skillet with nonstick oil spray, and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer, and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor. Next, add the coleslaw to the pan and continue to stir while cooking for another 5 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed. Then, add your ground turkey and the pre-mixed dry seasoning blend and cook for ~3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3 to 4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through. Remove the pan from the heat and stir in the scallions. Transfer to bowls and serve with pita chips and duck sauce (recipe instructions below) on the side.

    To prepare the duck sauce:
    Mix the apricot jam, soy sauce, rice vinegar, and optional crushed red pepper flakes in a small bowl and serve with pita chips.

    Nutrition provided for 1 cup. Add 20 calories per tablespoon of duck sauce