This easy stir-fry is a perfect answer to Chinese restaurant cravings. With ginger, garlic, ground turkey and shrimp, you get all the flavor of savory egg roll filling — and the veggies are cooked until still a little crisp, so you get the satisfying crunch of the fried egg roll wrappers, without all the empty calories.
If you want the finger-food version, grab some romaine lettuce leaves and scoop the filling inside for a more egg roll-like experience.
Quick Egg Roll in a Bowl
- 4 dried shiitake mushrooms
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons all-natural, sugar-free peanut butter
- 2 teaspoons dark sesame oil
- 1/4 teaspoon ground white pepper
- 2 tablespoons safflower oil
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 8 ounces (227g) ground turkey
- 8 ounces (240g) shrimp, peeled, deveined and roughly chopped
- 8 cups (454g) cabbage, finely shredded
- 2 large carrots, grated
- 3 green onions, sliced
Put the shiitake mushrooms in a bowl and cover with boiling water and set aside until mushrooms are softened, about 10 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice the caps and discard the hard stems. Set aside. In a small bowl, whisk together the reserved mushroom soaking liquid, soy sauce, peanut butter, sesame oil and white pepper, reserve.
Heat the oil in a wok or large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, 10 seconds. Add ground turkey and cook, stirring frequently and breaking the meat with a spatula until no longer pink, 6 minutes.
Add shrimp and cook until they just begin to turn opaque white, 3 minutes. Add the shiitake mushrooms, cabbage and carrots and cook, stirring frequently until the cabbage begins to wilt but still has some crunch, 2 minutes. Add the soy sauce mixture and green onions and stir to combine. Serve immediately.
Serves: 4 | Serving Size: 1/4 of the recipe/200g
Nutrition (per serving): Calories: 388; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 39mg; Sodium: 430g; Carbohydrate: 20g; Dietary Fiber: 6g; Sugar: 7g; Protein: 27g