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Egg Roll in a Bowl

A delicious, quick, and easy Asian-inspired skillet meal featuring ground meat or tofu, fresh veggies, and a creamy chili sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground turkey (or chicken, beef, or tofu) Use any preferred protein.
  • 2 tablespoons sesame oil
  • 4 cups coleslaw mix (or shredded cabbage and carrots)
  • 3 pieces green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup soy sauce Can substitute gluten-free soy sauce.
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce Plus more to taste.
  • Sea salt and black pepper to taste
For the Creamy Chili Sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha Adjust based on spice preference.
  • 1 teaspoon lime juice
  • Salt to taste

Method
 

Cooking
  1. In a large skillet over medium-high heat, drizzle in the sesame oil. Once hot, add your ground meat (or tofu) and cook until browned and fully cooked through, about 5-7 minutes.
  2. Add the coleslaw mix, chopped green onions, minced garlic, and fresh ginger. Cook for another 3-4 minutes until the veggies soften but still maintain a crunch.
  3. Drizzle in the soy sauce, rice vinegar, and chili garlic sauce. Stir and season with sea salt and black pepper. Let simmer for another minute to meld the flavors.
  4. In a small bowl, combine the mayonnaise, sriracha, lime juice, and a pinch of salt to make the creamy chili sauce.
  5. Serve the egg roll mixture in bowls, drizzling the creamy chili sauce over the top. Garnish with additional green onions or sesame seeds if desired.

Notes

You can customize the veggies based on preferences, and leftovers can be stored in the fridge for up to 4 days. For a gluten-free version, substitute soy sauce with tamari.