My family loves getting Chinese take away and we always get several types of egg rolls. I cannot have gluten, so this recipe was a blessing when a close friend shared it with me. She knows I love egg rolls but cannot have them anymore – she figured that this might help me feel like I wasn’t missing out anymore. She was right!
I also love how light and fresh this is. It is great for packing lunches which really helps keep the lunch variety exciting. Boring packed lunches lead to burnout quickly and we like to have fun and interesting lunches! It is also quick and easy to make which is a huge plus for me because I rarely have much time to prepare dinner. It only takes about 30 minutes to prepare.
Since I like having leftovers for lunches, I double the recipe. I also love to do a mixture of meats and ground chicken and ground pork together is my family’s favorite.
Have fun with the ingredients, tweak it to your preferences, and enjoy!
INGREDIENTS
1 tablespoon vegetable oil
1 lb. ground turkey breast (can substitute with ground chicken, ground beef, or ground pork)
1 sweet onion – diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
4 teaspoons fresh ginger – grated (or 1 tsp. ground ginger)
¼ cup less sodium soy sauce
1 tablespoon hoisin sauce
1 (16 ounce) bag shredded cabbage (coleslaw mix)
½ cup grated carrots – store-bought “matchstick” carrots work well
Salt and pepper, to taste
2 green onions, thinly sliced
Toasted sesame seeds
DIRECTIONS
In a large skillet over medium-high heat, heat the oil.
Add ground meat and cook, stirring occasionally, until no longer pink and some pieces are turning golden – about 8-10 minutes.
Drain the fat and return meat to the skillet.
Add the diced onion, sesame oil, and rice vinegar to the skillet.
Cook, while stirring, until onion is tender.
Add garlic, ginger, soy sauce, hoisin sauce, coleslaw mix, and carrots to the skillet.
Cook, stirring, for about 5-7 more minutes, or until cabbage has wilted.
Remove skillet from the heat. Season with salt and pepper, to taste.
Garnish with green onions and toasted sesame seeds (optional)
NOTES
SERVING IDEAS: Cauliflower rice or white rice are excellent. You can also wrap it in a tortilla.
GLUTEN FREE: Use a gluten free soy sauce (certain brands are gluten free – you will need to check the label. Use a gluten free hoisin sauce. Gluten free hoisin sauce can be difficult to find in certain areas. If you cannot locate any, you may omit.
VEGETARIAN: Substitute chopped mushrooms or a vegetarian ground meat substitute for the meat.
CABBAGE: Bagged coleslaw mix is a timesaver but sometimes I prefer to shred fresh cabbage. You can use all green cabbage or a mix of green and red!
GARNISHES: Toasted sesame seeds add great flavor as do the green onions. Drizzle a bit of Siracha for added flavor. If you are missing the crunch of the crispy wrapper, you can either sprinkle crispy Chow Mein noodles or store-bought crispy wonton strips.