Takeout gets makeover with an Egg Roll in a Bowl. Made with ground turkey or chicken and a broccoli slaw, it’s a delicious, unstoppable 30-minute meal that’s perfect for lunch, dinner, or a late-night snack.
This recipe takes the star players of classic spring roll stuffing and turns it into a quick, healthy meal that’s an easy weeknight dinner (they’re also great leftovers). This recipe for spring rolls in a bowl is what inspired my Air Fryer spring rolls.
To enjoy, simply place the hearty egg roll topping over your favorite rice (or cauliflower rice if you prefer low carb egg roll in a bowl), grab your fork or chopsticks & dive!
Ingredients:
°450 gram ground sausage.
°Coleslaw mix, I used 6 cups.
°4 crushed garlic cloves.
°1 teaspoon chopped ginger.
°1 teaspoon of soy sauce.
°1/4 cup chopped green onions.
°1 teaspoon toasted sesame oil.
How to make spring rolls in a bowl:
Using skillet, cooking ingredients on medium heat. Cook sausage, stirring often to keep it from falling apart, until cooked through. Please do not empty.
Combine coleslaw mix, garlic, ginger and soy sauce in skillet with sausage and cook until cabbage is hot.
cook 3-4 minutes, or until cabbage has softened slightly, stirring occasionally.
We finish by decorating with green onions and a drizzle of sesame oil after removing it from the heat.
If you wish, you can drizzle each plate with sriracha before serving.
Enjoy !
