Egg Roll Bowls + Sweet Chili Sauce

Egg rolls! Crispy and yummy rolls bursting with loads of flavor.

We decided to turn this classic into a healthier version on a larger scale.

Egg Roll Bowls.

And they are easier than you think! And they taste just like the egg rolls you'd get with your Chinese food.

You can serve it by itself, over rice, quinoa, rice noodles, ramen, zoodles, the options are almost endless. And top it all off with some Sweet Chili Sauce.

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EGG ROLL BOWLS

serves 6

INGREDIENTS:

• 1 lb Ground Turkey (ground beef, chicken, or pork work too)

• 1/2 cup Onion, diced

• 2 cloves Garlic, minced

• Half a head of Cabbage, chopped into small pieces

• 2/3 cup Carrots, shredded (easily done in a food processor)

• 1 1/2 tsp Ground Ginger

• 2 Tbsp Soy Sauce

• 1 tsp Red Pepper Flakes (can reduce or omit if too much spice)

• 1/4 tsp Black Pepper

• Salt to taste (depends on sodium level of soy sauce)

INSTRUCTIONS:

1. In a large skillet, brown ground turkey with onions and garlic.

2. Add cabbage, carrots, ginger, soy sauce, red pepper flakes, and black pepper.

3. Cover with a lid and cook until cabbage and carrots have softened, about 10 -15 minutes.

4. Serve over rice, quinoa, noodles, etc.

5. Top with Sweet Chili Sauce.

SWEET CHILI SAUCE

makes 1 cup

INGREDIENTS:

• 1/3 cup Rice Vinegar

• 1/3 cup Water

• 1/3 cup White Sugar

• 1 clove Garlic, minced

• 1/2 tsp Ground Ginger

• 1 tsp Soy Sauce

• 1 - 2 tsp Red Chili Flakes (depending on spice level)

• 1/4 tsp Chili Powder (for more spice + red color, omit based on spice level)

• 2 tsp Cornstarch (dissolved in 1 tbsp Water)

INSTRUCTIONS:

1. Place all ingredients, except the cornstarch mixture, in a small sauce pan.

2. Bring to a boil and stir occasionally.

3. Once everything is combined well, add cornstarch slurry (cornstarch mixed with water in a bowl before adding).

4. Stir continually until thickened, about 1 - 2 minutes.