Naked Egg Roll

Some people might like to call this egg roll in a bowl, but I much prefer to call it a naked egg roll! Whatever you want to call it, there’s no arguing that the flavors in this dish are phenomenal. Not only that, but the colors are beautiful. This dish reheats well so you can plan to pack leftovers throughout the week.

Author: Leslie Bobo, RDN

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Naked Egg Roll

This dish has just as much flavor as it does color! It is full of purple cabbage, carrots, ground turkey and has a yummy flavor from soy sauce and sesame oil. I love this as a quick weeknight meal that makes plenty of leftovers to reheat.

Ingredients

• 2 tbsp. EVOO
• 1 lb. ground turkey .
• 1/2 - 3/4 head of purple cabbage, chopped into small pieces
• Shavings of 2-3 large carrots
• 1/2 white onion chopped
• 2 cloves of minced garlic
• Salt and pepper to taste
• 1-2 tbsp. soy sauce
• 2 tsp. sesame oil
• 1/4 tsp. ginger powder

Optional Garnish

• Sesame seeds
• Chopped scallion

Instructions

1. Heat 1 tbsp. of olive oil over medium heat in deep skillet. Add the ground turkey and cook until is browned and heated all the way through, about 10 minutes. Remove the turkey from the skillet and set aside for later use.
2. In the same skillet add another tablespoon of olive oil, purple cabbage, carrot shavings, onion, garlic, salt & pepper. Let sauté over medium heat for about 8 minutes, stirring occasionally. Add the ground turkey back in as well as the soy sauce, sesame oil, and ginger powder.
3. Mix well and let continue to cook for about 5 more minutes. Remove from heat and serve with sesame seeds and chopped scallion on top!

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