Egg Roll in a bowl
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 230.6
- Total Fat: 13.0 g
- Cholesterol: 63.5 mg
- Sodium: 124.9 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.6 g
- Protein: 15.7 g
View full nutritional breakdown of Egg Roll in a bowl calories by ingredient
Introduction
The inside of an eggroll without the fried element. Far healthier and really does taste like the inside of an egg roll. Also Gluten-Free :). The inside of an eggroll without the fried element. Far healthier and really does taste like the inside of an egg roll. Also Gluten-Free :).Number of Servings: 6
Ingredients
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2 tbsp Extra Virgin Olive Oil
1 lb.Ground Chicken
1 1/2 cup, chopped Onions, raw
1 cup, grated Carrots, raw
3 tsp Ginger Root
5 clove Garlic, minced
1/4 cup Chicken Broth
5 cup, shredded Cabbage, fresh, any variety
2 tbsp Gluten Free Soy Sauce
2 tsp. Apple Cider Vinegar
2 tsp toasted sesame oil
Tips
Leftovers are better then the first day, so try to save some.
Directions
In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STARGIRLDR.
Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STARGIRLDR.