Love egg rolls, but wish they weren’t so…fried. These Deconstructed Egg Roll Bowls are what you crave. They’re a way to get all of the flavor without frying. Perfect for lunch or dinner, they can even be made vegan with one easy substitution.
Deconstructed Egg Roll Bowls
Serves 4
Prep Time: 15 minutes
Cook Time: Approximately 20 minutes
Total Time: – Approximately 35 minutes
Ingredients
1 tablespoon sesame oil
1 pound ground turkey or chicken (or tofu for a vegan option)
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 bell pepper, thinly sliced
1 cup shredded cabbage
1 cup shredded carrots
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sriracha sauce (optional)
Salt and pepper to taste
Cooked brown rice or cauliflower rice, for serving
Chopped green onions and sesame seeds for garnish
Instructions
Chop all the vegetables and have them ready.
Heat sesame oil in a large skillet over medium-high heat. Add the ground turkey or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add chopped onion, minced garlic, and minced ginger to the skillet. Cook for 2-3 minutes until fragrant. Add sliced bell pepper, shredded cabbage, and shredded carrots to the skillet. Cook for another 5 minutes until the vegetables are tender-crisp.
Stir in soy sauce, rice vinegar, and sriracha sauce (if using). Season with salt and pepper to taste. Cook for another 2-3 minutes to let the flavors meld together.
Divide the mixture into bowls over cooked brown rice or cauliflower rice. Garnish with chopped green onions and sesame seeds. Enjoy your Deconstructed Egg Roll Bowl for lunch or dinner!
Nutritional Information per Serving*
Calories: 320 kcal; Protein: 25g; Fat: 15g; Carbohydrates: 20g; Fiber: 5g; Sugar: 7g; Sodium: 800mg
*Nutritional values are approximate and may vary depending on specific ingredients used.
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