Egg Roll in a Bowl

This deconstructed egg roll is a weeknight hero! Packed with lean protein, loaded with veggies, and ready in 20 minutes (or less)!

What You’ll Need

• 1 lb ground chicken, turkey or beef

• 1 16 oz package coleslaw salad mix

• 1 Tablespoon avocado oil (optional)

• 1 teaspoon freshly minced ginger

• 1 clove garlic, minced

• 1-2 eggs, whisked

• ¼ cup tamari or low sodium soy sauce

• 2 teaspoons toasted sesame oil

• Freshly ground pepper, to taste

• Cooked rice, sliced green onion, hoisin sauce and/or hot sauce for serving

How to Make It

1. Heat a large skillet over medium heat. Add ground meat and cook until it’s 75% of the way cooked through.

2. Drain all but 1 Tablespoon fat from pan. If meat is quite lean, add 1 Tablespoon avocado oil.

3. Add coleslaw mix, garlic and ginger to the pan. Cook, stirring frequently until cabbage has softened and most of the water has evaporated.

4. Make a well in the center of the pan, adding a little more oil if needed. Stir in egg and scramble.

5. Stir in soy sauce and sesame oil. Cooking for about 1 more minute.

6. Top with green onion (if desired), and serve over (optional) rice with hoisin or hot sauce.