If you love eggrolls, but don’t want to shed your comfy loungewear and fuzzy slippers to run out to your favorite take-out, or if you’re like me, and want to avoid the extra calories that come with eggroll wrappers, then this recipe where you undress the eggroll will satisfy your craving in a seriously delicious and so easy to make way.
1 lb. ground turkey breast (you can substitute with ground pork, ground beef, or ground chicken)
2 TBSP toasted sesame oil
1.5 TBSP rice vinegar
3 tsp. minced fresh garlic
2 tsp. ground ginger (fresh or bottled)
1/2 cup low sodium soy sauce
2 TBSP hoisin sauce
1 bag dry coleslaw mix, 16 oz.
1 bunch of scallions, chopped or thinly sliced
salt and pepper to taste
**Optional: Sriracha sauce
Note: You can add additional vegetables if you want to bulk it up even more; peppers, mushrooms, bean sprouts–your choice.
Heat a heavy bottom skillet (or Wok) over medium-high heat, and brown the ground meat, until it’s cooked. Drain and set aside.
Add the sesame oil and rice vinegar to the skillet, then add the garlic and ginger, and cook, stirring for 1 minute.
Add the ground meat to the skillet, then add the soy sauce, hoisin sauce, and coleslaw mix, and mix all the ingredients together well.
Cook, stirring for about 7 – 9 minutes (or until the cabbage is wilted).
Remove the skillet from heat, add the chopped scallions, and toss all ingredients together.
Season with salt and pepper to taste.
There you go, naked eggroll night!