Can I use pre-shredded coleslaw mix instead of chopping cabbage and carrots?

Absolutely! A good-quality coleslaw mix saves tons of time and works perfectly in this recipe.

Is there a substitute for hoisin sauce if I don’t have any?

Yes! You can use oyster sauce, teriyaki sauce, or even a touch of barbecue sauce for that sweet-savory punch. Add a pinch of brown sugar if you want more sweetness.

Can I make this egg roll bowl ahead?

Totally! The turkey and veggies reheat well, so you can prep the main part ahead and make the sauce fresh just before serving.

What’s the best way to make this gluten-free?

Just use gluten-free soy sauce (tamari) and make sure your hoisin sauce is gluten-free—or skip it and add a splash of extra soy sauce and a hint of honey for sweetness.

Turkey Egg Roll Bowl with Creamy Sriracha Recipe

Name: Turkey Egg Roll Bowl with Creamy Sriracha Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1 Tbsp sesame oil; 1 cup diced yellow onion; 1 lb. extra lean ground turkey breast; 1/4 cup soy sauce; 1 Tbsp minced garlic; 4 tsp rice wine vinegar; 1 Tbsp sriracha; 2 Tbsp Hoisin sauce; 2 tsp fresh ground ginger or 1 tsp ground ginger powder; 3 cups chopped cabbage; 1 cup shredded carrots; 1 1/2 Tbsp sriracha; 1 1/2 Tbsp mayo; 2 Tbsp non-fat plain Greek yogurt; 3 green onions, diced; 1 Tbsp black sesame seeds

Description

This Turkey Egg Roll Bowl with Creamy Sriracha is a healthy, quick, and deconstructed twist on classic egg rolls. Made with lean ground turkey, shredded vegetables, and a rich, savory sauce, it’s all the flavor of your favorite takeout, minus the wrapper! Perfect for weeknight dinners, it’s ready in just 20 minutes and topped with a creamy, spicy sriracha drizzle for the ultimate finishing touch.

Ingredients

Units Scale

Main Ingredients

1 Tbsp sesame oil
1 cup diced yellow onion
1 lb. extra lean ground turkey breast
1/4 cup soy sauce
1 Tbsp minced garlic
4 tsp rice wine vinegar
1 Tbsp sriracha
2 Tbsp Hoisin sauce
2 tsp fresh ground ginger or 1 tsp ground ginger powder
3 cups chopped cabbage
1 cup shredded carrots

Creamy Sriracha Sauce

1 1/2 Tbsp sriracha
1 1/2 Tbsp mayo
2 Tbsp non-fat plain Greek yogurt

Toppings

3 green onions, diced
1 Tbsp black sesame seeds

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Instructions

Cook the Turkey Base: In a large skillet or wok over high heat, add the sesame oil, diced onion, ground turkey, and soy sauce. Using a wooden spoon, sauté and break the turkey apart for 3-4 minutes or until the turkey is cooked through and slightly browned.
Add Aromatics and Vegetables: Stir in the minced garlic, rice wine vinegar, 1 Tbsp sriracha, hoisin sauce, and the ginger. Then, add the chopped cabbage and shredded carrots. Mix everything well until coated and combined.
Simmer: Lower the heat to low and cover the skillet. Let the mixture simmer for 6-7 minutes so the flavors meld and the veggies soften while still retaining some crunch.
Make Creamy Sriracha Sauce: Meanwhile, in a small bowl, mix together 1.5 Tbsp sriracha, mayo, and Greek yogurt until smooth. Set aside.
Assemble and Serve: Divide the turkey and veggie mixture into bowls. Top each bowl with diced green onions, black sesame seeds, and a generous drizzle of creamy sriracha sauce. Serve immediately.

Notes

For a gluten-free version, substitute tamari for soy sauce and ensure the hoisin is gluten-free.
Adjust the amount of sriracha for more or less heat.
You can use bagged coleslaw mix for convenience instead of chopping cabbage and carrots separately.
This recipe is meal-prep friendly and reheats well.

Nutrition

Serving Size: 1 out of 4 servings
Calories: 270
Sugar: 6g
Sodium: 980mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 32g
Cholesterol: 55mg