Scale

1 lb ground turkey

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated (or 1/2 tsp ground ginger)

1/2 onion, finely chopped

1 (14 oz) bag coleslaw mix or shredded cabbage

1/4 cup shredded carrots (optional if not in slaw mix)

3 tbsp low-sodium soy sauce or coconut aminos

1 tbsp rice vinegar

1 tsp sriracha or chili garlic sauce (optional)

2 green onions, sliced

1 tbsp sesame seeds (optional)

1. Heat sesame oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until soft.

2. Add garlic and ginger, cook for 30 seconds until fragrant.

3. Add ground turkey and cook until browned, breaking it up as it cooks.

4. Stir in coleslaw mix and carrots. Cook for 5–6 minutes until veggies are tender but still crisp.

5. Add soy sauce, rice vinegar, and sriracha. Stir well to combine and heat through.

6. Remove from heat and top with green onions and sesame seeds if using.

7. Serve hot as-is or over rice, lettuce wraps, or cauliflower rice.

Use ground chicken or pork if desired.

Make it a meal prep staple—it reheats well all week.

Add water chestnuts or bell peppers for crunch and color.

Keywords: one pan egg roll bowl, turkey egg roll stir fry, low carb egg roll dinner