The Food Factor: Egg Roll in a Bowl
Love egg rolls but want to avoid the fast-food drive-through? Takeout gets a healthy makeover with this easy Egg Roll in a Bowl recipe! It’s got all the signature flavors of an eggroll – crunchy cabbage and ground meat flavored with ginger and soy sauce – without being deep-fried.
Egg Roll in a Bowl
- 1 tbsp. oil
- 1 lb. ground turkey or pork
- 2 tsp. garlic powder
- 1 tsp. ground ginger
- ¼ C. low-sodium soy sauce
- 1 bag coleslaw mix (with carrots)
- 1 whole egg
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Heat oil in a large skillet over medium heat.
- Add the ground meat to the skillet and break it up until it is cooked through and has reached an internal temperature of 165 degrees on a food thermometer. Drain any fat from the meat.
- Add garlic powder, ginger, and soy sauce to the meat, and stir to combine.
- Add coleslaw mix to the cooked meat. Cook until vegetables are tender.
- Use a utensil to make a large hole in the center of the mixture in the skillet. Crack the egg in the open area and scramble it until it is cooked through.
- Stir all ingredients together and serve.
- Store leftovers in the refrigerator within 2 hours.
Thanks to University of Kentucky Cooperative Extension Service for this recipe!
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