Eggroll Bowls

4 servings
35 min

I am all about simple dinners and I have been making this one since college (which means it is very budget friendly). A lot of eggrolls don't actually have eggs, this one does. This is a healthier version of egg rolls which means it is lower sodium, less trans fat, and not deep fried. I usually make a large batch of this and keep it in my fridge all week and my family loves it! It is also very high protein for all those out there needing to eat more protein and are sick of protein shakes.


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Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

Egg Roll Bowls

  • 1 lb ground pork
  • 3 eggs
  • 1 bag dry coleslaw mix
  • 1/2 cup chopped purple cabbage
  • 4-5 cloves garlic
  • 1/2 cup chopped onion
  • 2 green onions chopped (separate whites and greens)
  • 1/2 tsp ground ginger
  • 1/4 cup coconut aminos (or soy sauce)
  • 1/3 cup sesame oil
  • 1 cup jasmine rice

Instructions

Egg Roll Bowls

In a large heated skillet on medium-high heat, sauté chopped onion and garlic
In the meantime, cook 1 cup jasmine rice to packaged instructions in a small pot on high heat
Once slightly browned, cook ground turkey for 4-5 minutes, breaking down into small pieces
Turn heat down to medium, add eggs and cook all the way through
Add in coleslaw mix, cabbage, and whites of the green onions
Add coconut aminos (or soy sauce), ground ginger, and sesame oil
Mix jasmine rice with egg roll mixture and serve
Top with sliced green onions and sesame seeds (optional)

Tips

  • For a lower carb option, skip the jasmine rice and double the vegetables
  • For a lower protein option, half the ground turkey
  • Double this recipe to make in bulk and keep in your freezer for a quick weeknight meal

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