Eggroll in a Bowl

Egg Roll Meat:

• 1 teaspoon AVOCADO or COCONUT OIL 

• 1 pound ground turkey

• ½ cup frozen riced cauliflower

• ¼ teaspoon salt (plus more to taste)

• ¼ teaspoon black pepper

• 1 ½ tbsp minced ginger or 3-4 drops DoTerra Ginger EO drops

• 4 cloves garlic, minced

• 4 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)

• ¼ cup green onion (plus more for garnish)

• ¼ cup- ½ cup  coconut aminos to taste

• 1 ½ tablespoons sesame oil

• ½ tablespoon rice vinegar

• 1 teaspoon red pepper flakes

• 1 teaspoon Trader Joe’s Umami powder (if you have it)

For the Spicy Mayo

• ½ cup Whole30 compliant mayo

• ½ tablespoon rice vinegar

• 2–3 tablespoons Sriracha (start with two and add another tablespoon for more heat)

• Juice of one lime

Steps:

1. Heat a large skillet over medium high heat. Once the skillet is hot, add the oil to the skillet and then add the minced ginger (if using essential oil save until meat is cooked) and garlic. Saute for a minute until fragrant.

2. Add the ground turkey to the skillet and use your wooden spoon to break it up as it cooks. As it is cooking, go ahead and add riced cauliflower. Cook the ground turkey until it is cooked through. Season with salt and pepper.

3. While the pork is cooking whisk together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes. (add DoTerra ginger essential oil here if using)

4. Once the turkey is thoroughly cooked, add in the coleslaw mix and green onion and then add the coconut amino mixture. Saute the until the veggies just begin to wilt and become tender and then remove the skillet from the heat.

5. To make the spicy mayo sauce, whisk together all of the spicy mayo ingredients in a small bowl until well combined. Transfer the egg roll in a bowl mixture to a bowl for serving and then drizzle the spicy mayo over top before eating. Enjoy!

*This recipe is adapted from Ashlea at All the Healthy Things blog.