I love everything about an eggroll. A handheld crispy, delicious blend of meat and veggies. A side of dipping sauce is perfection. I like a little soy sauce with a splash of sweet & sour. Mmmmmm so good!
I came across several versions of this recipe and thought I would finally try to make a classic egg roll into a bowl. Even though I love the fried crunch of the wonton skin, I honestly didn’t miss it too much. It was lighter, healthier and served on top of steamed rice.
I started with browning some ground turkey in a little bit of olive oil. Added sweet onion and shredded carrots.
Hint, sesame oil is added but later. It’s a powerful oil. Too much and you will only taste the oil. This is why I start with a little olive oil to brown the ingredients.
Onions, garlic and ginger is going to fill up your kitchen with all those beautiful smells.
Combined together with a splash of sesame oil and soy sauce before adding the cabbage.
This is where we add the sesame oil.
Just need to add the shredded coleslaw and then pineapple and it will be finished.
I bought a bag of shredded cabbage for convenience.
In the meantime, I sautéed some pineapple chunks to give it a sweet kick! These need to be a bit more caramelized and they will be perfect.
Rice went on the bottom and finished! So quick and easy!
Bowl Food – Eggroll with Pineapple
A classic eggroll with a twist
Ingredients
- 1 tablespoon olive oil
- 1-pound lean ground turkey
- 1 large onion, chopped
- 2 medium carrots shredded
- 4-6 cloves of garlic (depending on the size), minced
- 1 tablespoon grated fresh ginger
- 16-ounce bag shredded coleslaw
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- Sauteed pineapple (recipe below)
- Steamed rice (brown or white rice depending on your favorite kind)
Directions
- Heat 1 tablespoons of olive oil in a large skillet over medium-high heat. Add ground turkey. While meat is cooking, break up with a spoon making sure meat is browning evenly.
- Add onion and carrots, stirring occasionally until soft and tender. About 10 minutes.
- Add garlic and ginger, sauté for 1 minute.
- Stir in soy sauce and sesame oil mixing well.
- Add cabbage slowly incorporating until well mixed. Stir frequently until cabbage is tender.
- Add optional pineapple
Serve with steamed brown or white rice.
To make the sauteed pineapple, I used a large can of pineapple, drain the juice. Melt 1 tablespoon of butter and let sizzle for a moment then stir in the pineapple. Stir occasionally and watch closely as the pineapple chunks start to caramelize. Turn off heat and add to eggroll stir-fry.
Save the pineapple juice! This can be drizzled just a bit on top for added flavor or keep for another use.
Enjoy!
The Flannel Shirt Chronicles 