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
Garnish
- ·
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.
Printer Friendly Recipe
