* Egg Roll in a Bowl
Organic Green Onion, ea._THUMBNAIL
In Stock
Organic Red Onion, ea._THUMBNAIL
In Stock
Garlic Bulb, ea._THUMBNAIL
In Stock

Ground Turkey, 1lb._THUMBNAIL
In Stock
Ginger, 8oz. Bag._THUMBNAIL
In Stock
Napa Cabbage, ea._THUMBNAIL
In Stock

Egg Roll in a Bowl

  • ·         2 tablespoons sesame oil
  • ·         6 green onions sliced, green and white parts divided
  • ·         1/2 cup red onion diced
  • ·         5 cloves garlic minced
  • ·         1 pound ground turkey
  • ·         1 teaspoon fresh grated ginger
  • ·         2-3 tablespoon sriracha, divided
  • ·         1 head cabbage, thinly sliced
  • ·         1 medium carrot, grated
  • ·         3 tablespoon coconut aminos or soy sauce
  • ·         1 tablespoon rice vinegar
  • ·         1/8 - 1/4 teaspoon black pepper
  • ·         salt to taste


  • ·         black sesame seeds for garnish
  • ·         green parts of sliced green onions from above

Sriracha Ranch

  • ·         ¼ cup Ranch dressing
  • ·         1 TB Sriracha


1.      Heat sesame oil in a large skillet over medium heat.

2.      Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.

3.      Add ground turkey, grated ginger, and 1 tablespoon sriracha and cook until turkey is browned, broken up, and cooked through about 7-10 minutes.

4.      Add cabbage, carrot, coconut aminos , rice wine vinegar, pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

5.      Meanwhile, in a small bowl whisk together 1/4 cup Ranch dressing and 1 tablespoon Sriracha.  To drizzle, place Sriracha Ranch in a small plastic sandwich bag.

6.      Spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the Sriracha Ranch and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds. (Adapted from 40 Aprons) Serves 4.

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