TURKEY EGG ROLL IN A BOWL

Growing up, getting Canadian Chinese takeout was a rarity. My mom cooked everything from scratch and if we were eating out, it was usually for dim sum, Sichuan or Japanese cuisine. When I started visiting malls in high school, I quickly fell in love with teriyaki noodles and of course egg rolls.

This recipe for Turkey Egg Rolls in a Bowl adapts the traditional appetizer into an equally delicious dish that is quick to assemble, maintains those nostalgic flavours and has a customizable level of crunch. We used turkey thighs because it was what we had in our freezer, but any cut of turkey would work, from ground to breast to sausage. The turkey was so fragrant stir-fried with the sesame oil and vegetables, perfectly topped with a drizzle of Kewpie mayonnaise and Sriracha hot sauce. We fried up some crispy wonton strips to add on top, which can be easily found at most grocery stores. The dish is incredibly versatile and can be served on rice, by itself or thrown into a wrap for a satisfying meal and a great recipe for meal prep.

For this recipe, I like to have my vegetables just cooked vs if I were making egg roll filling, I would prefer the vegetables more done. This way it keeps the texture of the ingredients varied and creates a much more satisfying bite.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

Yum

Turkey Egg Roll in a Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2-3

Ingredients

• 100g of turkey thigh
• 2 cups purple cabbage shredded
• 2 Tbsp canola oil for cooking
• 1-2 carrots, julienned
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp five spice powder
• 1 Tbsp sesame oil
• 1 Tbsp soy sauce1 Tbsp sesame seeds
• 1 green onion chopped
• 1 tsp Kewpie mayonnaise
• 1 tsp Siracha hot sauce
• Optional: 1 Tbsp crispy wonton strips

Instructions

1. Cut turkey thigh into approximately one inch long thin strips.
2. Massage the shredded cabbage and rinse with cold water until it runs clear, this will help soften the cabbage.
3. Add canola oil to a wok on medium to high heat and wait for the oil to heat up, just to the point of smoking. Add the turkey to wok and stir fry until just cooked. The meat should be opaque. Then add carrots, cabbage, salt, sugar, white pepper, five spice powder, sesame oil, soy sauce and stir fry together until the vegetables are at a desired level of cooked.
4. Transfer to bowls and garnish with sesame seeds, green onions, Kewpie mayonnaise, hot sauce and optional crispy wonton strips.
5. Optional: Serve with a side of plum sauce.

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