A healthy and protein-packed take on crispy Chinese egg rolls, this egg roll in a bowl recipe makes an easy meal prep, or weeknight dinner the whole family will love.

Chinese egg rolls are made from shredded cabbage, aromatics (like garlic, onion, and ginger), and roasted pork, rolled inside a wheat flour wrapper and fried in hot oil. This egg roll in a bowl is a healthy version: unwrapped, un-fried, and packed with protein and flavor. It’s a quick-prep, one-skillet dinner that you can have on the table in 30 minutes. I use ground pork and shredded cabbage (or coleslaw mix) from a bag, and the only chopping involves a bunch of scallions, a knob of ginger, a few cloves of garlic, and a handful of cashews (the nuts are not a traditional egg roll ingredient, but they add a rich and healthy crunch to the dish in place of the crispy fried wrapper).

What you’ll need:

1 lb (16 ounces) ground turkey or beef

1 teaspoon minced garlic

14 ounces shredded cabbage or coleslaw mix

1/4 cup low-sodium soy sauce (or liquid aminos)

1 teaspoon ground ginger

2 teaspoons sriracha

1 tablespoon sesame oil

2 tablespoons sliced green onions

1 Egg

Directions:

In a large skillet, brown ground turkey or beef until no longer pink. Drain the meat if it’s really wet. Add the garlic and saute for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and saute until desired tenderness. Add sriracha, egg (optional)You can add a little water if you need more liquid to sautee the coleslaw down and you’re done.

Enjoy.