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  • Writer's pictureTerri Windover

Eggroll in a Bowl

It can be difficult to cook healthy all the time when you have a family to cook for each night, too. I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It's so much healthier than a traditional eggroll because there's no deep fried wrapper! If you're looking for a low carb way to enjoy your favorite Chinese takeout egg rolls, you absolutely NEED to try this meal! You can substitute ground turkey for the chicken, or even mini shrimp as some of my clients have tried. Serve it over a bed of greens for a nice salad the next day at lunch, too. 

Prep time: 00:00, Cook time: 00:15, Total time: 00:15 Yield: 4-6 Servings Ingredients:

1 lb ground chicken

1 bag dry coleslaw mix (shredded cabbage and carrots)

5 cloves garlic, minced

1/2 cup soy sauce (low sodium preferred)

1 teaspoon ginger

sliced green onionInstructions:

In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.

  1. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.

  1. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

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