This easy egg roll in a bowl Weight Watchers recipe gives you the taste of your favorite egg rolls but made healthier in just 15 minutes. It's also low carb, gluten-free, paleo, dairy-free, and Whole 30.
19 oz bag shredded cabbage with carrots (or 5 cups shredded cabbage) (255 g)
2teaspoonminced ginger8 g Dorot frozen cubes or fresh
2teaspoonminced garlic10 g Dorot frozen cubes or fresh
2tablespoonsoy saucetamari, or coconut aminos (32 g)
¼cupsliced green onions (13 g)
Garnish ideas - Sriracha saucespicy mayo, more green onions, sesame seeds
Instructions
In a non-stick pan, heat the sesame oil and cook the ground chicken or turkey over medium-high heat until cooked through. This took about 5-6 mins. Drain any remaining liquid or grease from the pan.
Add the bag of shredded cabbage mix, garlic, ginger, and coconut aminos (or soy sauce).
Sauté the meat and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
Mix in the green onions and use the green onions as a garnish on the top, if desired.
Drizzle with a little sriracha sauce to increase the heat factor.
Notes
Feel free to kick up the heat with hot sauce like sriracha.
To make the spicy mayo shown in the photos combine mayo or light mayo to taste with sriracha sauce.
Use a non-stick skillet or the mix might stick to your pan.
We prefer to use ground chicken or turkey with a little fat (93%/7%) in it since it adds more flavor, but if you use very low-fat meat you might need to increase the seasoning to taste a bit.
While keeping the fat down it might be tempting to skip the sesame oil, a little goes a LONG way and it truly adds so much flavor it's a must include item.
The macros are just for the recipe itself and do not include the optional toppings.