Description
This Easy Egg Roll in a Bowl recipe delivers all the flavors of a classic egg roll without the wrapper. Made with lean ground chicken or turkey, fresh broccoli slaw, and a savory, tangy sauce, it’s a quick, healthy, and low-carb dish perfect for a weeknight dinner. Ready in just 30 minutes, it’s packed with veggies and customizable with toppings like avocado and sriracha.
Ingredients
Scale
Sauce
- ½ cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 5 garlic cloves, minced (about 2 1/2 tablespoons)
- 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger)
- ½ teaspoon Chinese 5-spice powder
Main Ingredients
- 1-2 teaspoons avocado oil, coconut oil, or olive oil
- 8 green onions, sliced; white/light green and dark green parts separated
- 1 pound lean ground chicken or turkey (93% lean / 7% fat)
- 2 12-ounce bags broccoli slaw mix or coleslaw mix
Optional Toppings
- Black sesame seeds
- Sriracha
- Sliced avocado
- Fresh cilantro leaves
Instructions
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and Chinese 5-spice powder. Set the sauce aside to allow the flavors to meld.
- Sauté Green Onions: Heat a large skillet over medium heat. Add 1-2 teaspoons of your chosen oil and swirl to coat the pan. Add the white and light green parts of the sliced green onions and cook for 2–3 minutes, stirring occasionally until they begin to soften.
- Cook the Meat: Add the lean ground chicken or turkey to the skillet. Break it up with a wooden spoon and cook for 5–6 minutes, stirring occasionally until the meat is thoroughly cooked and no longer pink.
- Add Slaw and Sauce: Increase the heat to medium-high. Stir in the broccoli slaw mix and the prepared sauce. Cook for 6–7 minutes, stirring occasionally, until the slaw is crisp-tender and heated through.
- Finish and Serve: Stir in the dark green parts of the green onions, then remove the skillet from the heat. Serve the egg roll mixture in bowls and garnish with optional black sesame seeds, sriracha, sliced avocado, and fresh cilantro, if desired.
Notes
- This recipe is a quick, one-pan meal that can be ready in under 30 minutes, perfect for busy weeknights.
- It is naturally gluten-free, dairy-free, grain-free, egg-free, nut-free, Whole30, and Paleo-friendly.
- Feel free to swap ground chicken or turkey with lean ground pork or beef for a different flavor.
- If you prefer extra spice, increase the amount of sriracha or add crushed red pepper flakes.
- Chinese 5-spice powder can be found in most grocery stores or substituted with a mix of cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorns.
- Use preserved ginger if fresh ginger is unavailable but reduce quantity to taste.
Nutrition
- Serving Size: 1/4 of recipe (2 cups)
- Calories: 263 kcal
- Sugar: 11 g
- Sodium: 665 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg
