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Ground turkey egg roll in a bowl in a stainless steel skillet with shredded cabbage, carrots and green onions

Ground Turkey Egg Roll in a Bowl

One-pan, low carb egg roll in a bowl with lean ground turkey, crisp coleslaw mix and a soy-ginger sauce. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the turkey
  • 1 lb lean ground turkey 90 to 93% lean
  • 1 tbsp neutral oil
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced, or 1 tsp ground ginger
For the vegetables
  • 14 oz coleslaw mix 1 bag
  • 1/2 cup carrot matchsticks optional
  • 1/2 cup sliced green onions divided
For the sauce
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes optional
  • sesame seeds to serve

Method
 

  1. Heat the oil in a large skillet or wok over high heat. Add the turkey, break it up and let it brown, 5 to 7 minutes, until it reaches 165°F (74°C).
  2. Stir in the garlic, ginger and most of the green onions. Cook about 1 minute until fragrant.
  3. Lower the heat to medium. Add the coleslaw mix and carrots and toss 2 to 3 minutes, until wilted by about half but still crisp.
  4. Add the soy sauce, rice vinegar, sesame oil and red pepper flakes. Toss 1 minute and taste.
  5. Divide among 4 bowls and top with the remaining green onions and sesame seeds.

Notes

Storage: refrigerate up to 4 days or freeze up to 3 months; reheat until steaming hot.
Make ahead: pack in 4 containers; add green onions and sesame after reheating.
Substitutions: ground pork or chicken instead of turkey; half a head of thinly sliced cabbage plus 1 grated carrot instead of the bag; tamari for gluten-free.
Nutrition is an estimate, not a laboratory analysis.