Egg Roll in a Bowl
Egg rolls, but, you know, in a bowl.
Served with steamed jasmine rice.
Ingredients for 2
- 1 lb ground turkey
- 1 package coleslaw mix
- 1 small onion
- 2–3 cloves garlic
- 1 tbsp fresh ginger
- ¼ cup Hoisin sauce
- soy sauce
- sesame oil
- Salt, to taste
- 1 tsp baking soda (optional)
- 2–3 tbsp cooking oil, preferably peanut
- Sweet chili sauce, to serve
- Green onions, to serve
Side: Steamed jasmine rice
- ⅔ cup jasmine rice
- 1 cup water
Instructions
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Grate or mince ginger finely. Process with the garlic cloves by grinding with salt under the edge of a knife. Finely mince the onion. Optional Marinade the ground turkey in 2 Tbsp of soy sauce and 1 tsp baking soda for 15 minutes to improve browning.
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About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
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In a hot wok or skillet add a few tablespoons of cooking oil, preferably peanut, and a tsp of sesame oil. Add the ground turkey and cook until no longer raw seasoning with soy sauce.
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Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and cook for approximately 1 minute or until fragrant ensuring not to burn the garlic.
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Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and green onions.