We did it guys…we made it to Wednesday again! And that calls for some deliciousness. I finally decided that I need to give this Egg Roll in a Bowl thing a try, and I gotta say – I loved it! People call it “crack slaw” for good reason. The best part is that it’s so simple and easy to make (not to mention low carb) that it comes together in no time.

Most Egg Rolls in a Bowl use just turkey or just pork and no broccoli slaw or snow peas, but I wanted to up the flavor and the veggie count in my version. Of course you could take those things out in order to make a smaller batch, but I don’t see any reason to do that. I sliced up the snow peas diagonally (on a bias) so that they wouldn’t get in my way as I scarfed down my egg roll creation.

Here’s what you’ll need to recreate my version at home:

• Ground pork –
• Ground turkey – Go for the 99% lean version of ground turkey for this recipe. Because it’s usually harder to find lean ground pork, you’ll still have plenty of fat from the pork to keep things juicy.
• Broccoli slaw – You can usually find this in the near the coleslaw mix and other bagged salads in the grocery store. I love it because it’s a sneaky veggie, packed with shreds of broccoli, carrots, and red cabbage. If you can’t find broccoli slaw, you may be able to find something called rainbow slaw, which has more red cabbage, plus cauliflower shreds mixed in. Skip this if you must, but like I said above – I really enjoy the extra veggies in my Egg Roll in a Bowl.
• Coleslaw mix – Try to avoid buying the one that includes the dressing too. I generally have no problem finding just the shredded cabbage and carrots slaw mix in my grocery store. The coleslaw mix is an essential element and it’s where this dish gets the nickname “crack slaw.”
• Snow peas – Not to be confused with sugar snap peas, snow peas are the mostly flat looking ones that hold up nicely in a cooked dish and don’t get stringy. You can skip these if you want, but mo’ veggies, mo’ happy gut.
• Garlic – No need to go crazy with the garlic here, but do what you feel is right. I actually skip the garlic a lot of times when making this recipe if I don’t feel like mincing it.
• Ginger – Definitely don’t skip this one! I love the bright spiciness of fresh grated ginger, or you can cheat and use the kind that comes pre-grated in a tube (love those shortcuts!).

Now, for the sauces and oils that really make this dish sing:

• Sesame oil – Rather than olive oil or some other neutral tasting oil, we’re heating up sesame oil to cook the pork and turkey. It packs a huge sesame flavor punch, so don’t go overboard on this one.
• Soy sauce – Be sure to reach for the lower sodium variety to keep this dish from getting too salty.
• Hoisin sauce – If you haven’t used it before, hoisin is a thick, dark, sweet, and umami packed Chinese condiment. Think thicker than ketchup, but not as thick as tomato paste. It has a pretty distinct flavor, and I really don’t recommend substituting it, especially since it’s so easy to find at most grocery stores.
• Sriracha sauce – This now ubiquitous chili garlic sauce adds a touch of spice without overpowering the umami of the soy and hoisin sauces.
• Rice wine vinegar – A little bit of acidity to cut through the deep, dark umami of the soy and hoisin sauces.

BTW, this recipe is perrrrrfect for meal prepping! I’d recommend leaving the wonton strips out until you’re ready to eat so they stay nice and crunchy. You can also put the sriracha mayo in a little dressing container to avoid heating it up when you put your meal in the microwave. Enjoy!

Egg Roll in a Bowl Recipe