Description
Skip the takeout and delight in this deconstructed egg roll that delivers all the flavor without the guilt. Ready in 30 minutes and perfect for busy weeknights!
Ingredients
Scale
- 1 lb (454g) ground meat (turkey, chicken, pork, or beef)
- 1 tablespoon (15ml) sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 1 small onion, diced (about 1 cup)
- 1 medium carrot, julienned (about 1 cup)
- 6 cups (450g) coleslaw mix or shredded cabbage
- 1 cup (100g) bean sprouts (optional)
- 3 tablespoons (45ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15ml) rice vinegar
- 2 teaspoons (10ml) sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon (5g) honey or brown sugar
- 4 green onions, sliced
- Optional toppings: sesame seeds, crispy wonton strips, chopped cilantro
Instructions
- Heat a large skillet over medium-high heat. Add sesame oil and brown the ground meat for 5-7 minutes, breaking into crumbles.
- Add minced garlic and grated ginger to the cooked meat, stirring for 30 seconds until fragrant.
- Add diced onion and cook for 2-3 minutes until softened and translucent.
- Add julienned carrots and stir-fry for another 2 minutes until slightly softened.
- Add coleslaw mix in batches, stir-frying for 3-4 minutes until wilted but still has texture. Add bean sprouts in the last minute if using.
- Whisk together soy sauce, rice vinegar, sriracha, and honey in a small bowl. Pour over the mixture and simmer 1-2 minutes until sauce thickens slightly.
- Remove from heat and fold in most of the green onions, reserving some for garnish.
- Serve hot, garnished with remaining green onions, sesame seeds, and optional crispy toppings.