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Quick Egg Roll in a Bowl

Published January 11, 2020
2 minute read
A ceramic bowl filled with a stir-fry dish comprising shredded cooked chicken, chopped green onions, carrots, and scrambled eggs. A wooden spoon rests in the bowl. Green onions on a small plate, two glasses of water, and chopsticks are placed nearby. MyFitnessPal Blog
Published January 11, 2020
2 minute read
In This Article

Active time: 20 minutes Total time: 35 minutes

This easy stir-fry is a perfect answer to Chinese restaurant cravings. With ginger, garlic, ground turkey and shrimp, you get all the flavor of savory egg roll filling — and the veggies are cooked until still a little crisp, so you get the satisfying crunch of the fried egg roll wrappers, without all the empty calories.

If you want the finger-food version, grab some romaine lettuce leaves and scoop the filling inside for a more egg roll-like experience.

Quick Egg Roll in a Bowl

Ingredients

  • 4 dried shiitake mushrooms
  • 3 tablespoons low-sodium soy sauce or coconut aminos
  • 2 tablespoons all-natural, sugar-free peanut butter
  • 2 teaspoons dark sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons safflower oil
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 8 ounces (227g) ground turkey
  • 8 ounces (240g) shrimp, peeled, deveined and roughly chopped
  • 8 cups (454g) cabbage, finely shredded
  • 2 large carrots, grated
  • 3 green onions, sliced

Directions

Put the shiitake mushrooms in a bowl and cover with boiling water and set aside until mushrooms are softened, about 10 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice the caps and discard the hard stems. Set aside. In a small bowl, whisk together the reserved mushroom soaking liquid, soy sauce, peanut butter, sesame oil and white pepper, reserve.

Heat the oil in a wok or large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, 10 seconds. Add ground turkey and cook, stirring frequently and breaking the meat with a spatula until no longer pink, 6 minutes.

Add shrimp and cook until they just begin to turn opaque white, 3 minutes. Add the shiitake mushrooms, cabbage and carrots and cook, stirring frequently until the cabbage begins to wilt but still has some crunch, 2 minutes. Add the soy sauce mixture and green onions and stir to combine. Serve immediately.

Serves: 4 | Serving Size: 1/4 of the recipe/200g

Nutrition (per serving): Calories: 388; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 39mg; Sodium: 430g; Carbohydrate: 20g; Dietary Fiber: 6g; Sugar: 7g; Protein: 27g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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