Is your favorite part of an egg roll the fried wonton exterior or the filling? If you chose the filling, then this recipe is for you. Why a bowl of just egg roll insides? Because there never seems to be enough in the roll itself. It’s a solution for stuffing lovers! Plus, it’s a one-pan meal that doesn’t require rolling or deep-frying (we like less dishes). Serve it with a drizzle of homemade spicy sauce, minced scallions and steamed brown or white rice.
- 1-2 Tbsp. coconut oil
- ½ lb. crumbled tempeh ground turkey or chicken
- 2 tsp. ginger grated
- 2 garlic cloves minced
- 2 carrot scrubbed and shredded
- 1 cup mushrooms small dice
- 4 cups red or green cabbage shredded & loosely packed
- 8 oz. can water chestnuts drained, rinsed & small diced
- ½ tsp. salt
- 3 scallions minced (white and green part)
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. tamari or coconut aminos
- 1 Tbsp. toasted sesame seeds
Heat large sauté pan (that has a tight-fitting lid), over medium heat. Add coconut oil, ginger and garlic and sauté quickly for 1 minute (careful not to burn). Add ground turkey, chicken or tempeh and sauté for 2-3 minutes until almost done, breaking it up into smaller pieces while it’s cooking.
Add carrots and mushrooms and sauté for 3-4 minutes until soft.
Add cabbage, water chestnuts and salt, toss to combine and sauté for 1 minute. Cover pan with tight-fitting lid and cook for 3-4 minutes, until cabbage is crispy wilted.
While vegetables are cooking, combine mayonnaise and chili garlic sauce in small bowl and set aside.
Remove lid and add scallions (reserving a bit for garnish), toasted sesame oil, tamari and toasted sesame seeds. Toss to combine and serve with steamed rice.