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Egg Roll Bowls
Assembling eggrolls is a hassle and a half, and the deep-frying process doesn't exactly add a lot of nutritional benefit. This vegetable-heavy mix served over brown rice is made with half pork and half turkey for a nice balance of flavor and smart eating choices. 
1/2 lb. 90% lean ground pork
1/2 lb. 93% lean ground turkey
1 onion, thinly sliced
1 head cabbage, shredded
4 carrots, shredded
5 cloves garlic, minced
1/2 cup low-sodium soy sauce
1 tsp. ginger
2 cups cooked brown rice
4 green onions, sliced
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Egg Roll Bowls

Egg Roll Bowls

Egg Roll Bowls
Two Stars Guiding Stars
  • Servings:6 (387 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. In a large, deep skillet, brown meat over medium heat until cooked through (6-8 minutes).
2. Add veggies to the skillet and stir to combine.
3. Whisk together soy sauce and ginger and add to the skillet. Cook until cabbage is wilted, but still crunchy (5-6 minutes).
4. Serve over brown rice, topped with sliced green onion.