Today is Monday and I love starting the week off with a healthy dish. I tried a brand new dish my Egg Roll Bowl. This recipe will not include specific measurements on seasonings and sauces. Simply because this is a season to taste kind of dish.

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Egg Roll Bowl

Egg rolls are one of the favorite side dishes that we get at our favorite Chinese or Asian restaurant. But this is a yummy Egg Roll bowl without the fried element and sweet and sour sauce for dipping, but better!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people


  • 9.3 oz Chopped Salad Kit in Bag Must include the cabbage, romaine and kale, use about 3/4 of bag.
  • 1/2 Red Bell Pepper Rough chop like making stir fry
  • 1/2 Onion Rough chop like making stir fry
  • 5 - 6 cloves garlic crushed
  • 1 lb Ground Turkey
  • Gnarly Miso Jalapeno Dressing
  • Carrots Rough chopped
  • Ground Ginger Season to taste
  • Rice Vinegar Season to taste
  • Soy Sauce Season to taste
  • Fish Sauce Season to taste
  • Onion Powder Season to taste
  • Green onions Garnish
  • Chopped Parsley Garnish
  • Wonton Strips Garnish
  • Black Sesame Seeds Garnish
  • White Sesame Seeds Garnish
  • olive oil


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  • Chopped Salad Kit with Kale, Romaine and Cabbage
  • Red Bell Pepper
  • Onion
  • Garlic
  • Ground Turkey
  • Gnarly Miso Jalapeno Dressing
  • Carrots
  • Ground Ginger
  • Rice Vinegar
  • Fish Sauce
  • Onion Powder
  • Green Onions
  • Parsley
  • Wonton Strips
  • Black Sesame Seeds
  • White Sesame Seeds
  • Olive Oil
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  1. Rough the vegetables like you are preparing for a Stir-Fry. The red bell pepper, onions,  and carrots. Set aside.
  2. Cut green onions and parsley. Set aside.
  3. Press the garlic. Set aside.
  4. Remove the salad mixture from bag. Keep the salad dressing and garnishes for a later use. Set the salad mixture aside.
  5. Add Olive oil to a pot, brown the ground turkey until cooked. Drain and Set aside.
  6. Add a little more olive oil and Sauté the onions and bell peppers.
  7. Add the garlic. Stirring often. Don't burn. Remove the veggies from the pot. Set aside.
  8. Stir in the salad mixture of kale, cabbage and romaine and carrots. Sauté until the veggies are soft. About 5 minutes.
  9. Add all ingredients back to the pot. Season with ground ginger, fish sauce, onion powder, rice vinegar and soy sauce. Lower the fire on the pot. Season a little at a time. Taste. Once you get the flavor profile where you want. Stir. Cook about 3 additional minutes.
  10. Plate ingredients in a bowl.
  11. Drizzle the Gnarly Miso Jalapeño Dressing.
  12. Garnish with parsley, green onions and black and white sesame seeds.
  13. Top with tortilla chips for crunch.
  14. Enjoy.
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