Name: Egg Roll In A Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American, Asian, Chinese
Ingredients: 1 cup onion (diced (1 cup, 125g) $0.35); 8 oz. mushrooms (finely minced (225g) $1.76); 2 garlic cloves (minced, $0.16); 5 oz. can water chestnuts (drained and chopped (1 cup, 140g) $1.24*); 2 green onions (sliced, $0.19); 1 Tbsp ginger (freshly grated, $0.08**); 1 lb. ground turkey ($3.94); 2 Tbsp vegetable oil ($0.07); 16 oz. bag coleslaw mix (one bag, $1.94); ¼ cup soy sauce ($0.21); 1 Tbsp rice vinegar ($0.12); 2 Tbsp brown sugar (25g, $0.05); 1 tsp sesame oil ($0.11); ½ tsp black pepper (freshly cracked, $0.08); ⅛ tsp red pepper flakes ($0.01)

Egg Roll In A Bowl

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.

30 min total 5 min prep 25 min cook 4 319 cal

Instructions

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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.