Description
A vibrant, guilt-free version of traditional egg rolls featuring seasoned ground chicken, crisp shredded vegetables, and a zesty soy-ginger sauce. Perfect for a fast weeknight meal that’s satisfying, low in fat, and packed with flavor for the whole family.
Ingredients
1 lb ground chicken or turkey
2 cups shredded cabbage (about 1/2 medium head)
1 cup shredded carrots
3 green onions, sliced
2 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon vegetable oil
1/4 cup chopped water chestnuts (optional)
1/4 cup bamboo shoots (optional)
1 cup cooked white or brown rice (for serving)
Instructions
Heat vegetable oil in a large skillet over medium heat.
Add garlic and ginger; sauté for 1-2 minutes until fragrant.
Add ground chicken or turkey and cook until browned and fully done.
Toss in shredded cabbage and carrots; stir-fry for 5 minutes until slightly softened.
Whisk together soy sauce, rice vinegar, and sesame oil, then pour into the skillet.
Add water chestnuts or bamboo shoots if using; mix well and let simmer for 2-3 minutes.
Transfer mixture to bowls filled with cooked rice and garnish with green onions.
Notes
For a vegan option, substitute ground chicken with crumbled tofu or cooked quinoa.
Use a store-bought cabbage-carrot slaw mix to save time.
Serve warm or at room temperature with extra rice vinegar for a tangier profile.
Store leftovers in an airtight container in the fridge for up to 3 days.