Turkey Egg Roll (in a) Bowl
Servings 4
Ingredients
- 2 tbsp sesame oil
- ½ bunch scallions white and greens separated and thinly sliced
- 3 cloves garlic crushed
- 1- inch piece ginger optional
- 1 lb ground turkey
- 1/2 head cabbage (any type!) shredded
- 1-2 carrots shredded
- 1 tbsp sriracha
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- salt and pepper to taste
- sesame seeds optional
Sriracha Mayo
- 2 tbsp mayonnaise
- 1 tbsp sriracha hot sauce
- 1 tsp lemon juice
- ¼ tsp garlic powder
- pinch salt + pepper
Instructions
- In a large saute pan, heat the sesame oil over medium heat. Toss in the scallion whites, crushed garlic and ginger, if using. Stir to coat in the oil and let saute for 2 minutes until fragrant. Add in the ground turkey and break up using a large spoon.
- Let turkey brown, stirring occasionally, until cooked through, about 10 minutes. Then add in the shredded cabbage and carrots. Stir to coat. Add in the soy sauce, rice wine vinegar and a little salt and pepper. Let cook for another 5 minutes to allow the flavors to meld.
- Meanwhile, mix together the sriracha mayo. In a small bowl, combine the mayo, sriracha, lemon juice, garlic powder, salt and pepper. Stir well and set aside.
- To serve, put cabbage mixture in a bowl, drizzle with sriracha mayo and top with sliced scallion greens and a sprinkle of sesame seeds.