Egg Roll Bowl with Trader Joe's Cruciferous Crunch

I love an all-in-one dinner, so this egg roll bowl with Trader Joe's cruciferous crunch recipe is a favorite. It's easy, it's quick, and it's made in one skillet, meaning less dishes to clean up (the best part for me).

Serve it over hot cooked rice, or if you're looking for a low-carb option, eat it just as is. You're going to love this delicious weeknight meal!

Trader Joe's cruciferous crunch salad is a bagged mix of cruciferous vegetables: shaved Brussels sprouts, kale, red cabbage, green cabbage, and broccoli. I'll pick up a bag when I make a TJ's run.

While it is a great side dish option, simply mixed with a lemon juice or rice vinegar and olive oil vinaigrette, I like to use the bag of cruciferous crunch for main dish recipes like stirfrys and crunchy salads with a little more oomph.

This is a recipe I have on regular rotation for my family. Whether it is a busy weeknight or we're craving Chinese takeout, it's the perfect solution, especially since it's ready from start to finish in about 30 minutes. It's also a great meal prep recipe to make for the week and have ready to go when you don't feel like cooking.

Are you a fan of one-bowl recipes like me? If so, you're going to want to check out my harvest grain bowl packed with quinoa, mixed greens, roasted sweet potatoes, and much more. You'll also love my Mediterranean bowls made with another Trader Joe's product: Greek marinated chickpeas.

Finally, while you're at Trader Joe's, pick up the harvest vegetable hash to make my vegetable hash and sausage stew. Ready to get started? Let's do it!

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• Trader Joe's cruciferous crunch mix
• ground turkey
• carrot
• low-sodium soy sauce
• light brown sugar
• cornstarch
• vegetable oil
• dark sesame oil
• garlic
• ginger
• green onions
• wonton strips
• hot cooked rice

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, make the sauce: Combine the soy sauce, brown sugar, and cornstarch in a small bowl.

2. Next, heat the vegetable oil and sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the turkey and cook until crumbly.

3. Then, add the cruciferous crunch, carrot, and the green onions (reserve some for garnish) and cook until tender.

4. Finally, add the sauce and cook until thickened. Serve over rice and sprinkle with more green onions and wonton chips.

Hint: A microplane grater makes for easy grating of the ginger. It's also great for grating the garlic.

Substitutions

If you need to make some ingredient swaps, here are some substitution ideas:

• Cruciferous Crunch Collection mix - instead of Trader Joe's blend of kale, Brussels sprouts, broccoli and cabbage, you can use a generic brand bag of coleslaw mix found in most grocery stores. Or, for a Southern twist, use thinly sliced collard greens.
• Ground turkey - use ground chicken, ground pork, or ground beef instead of the turkey if you'd like.
• Vegetarian - to make this recipe vegetarian, use meatless crumbles or crumbled tofu.

Variations

Want to change things up? Here are some easy recipe variations:

• Spicy - give this recipe a kick. Add a little crushed red pepper flakes into the sauce and/or serve with sriracha.
• Low carb - serve this without the rice or with cauliflower rice instead.
• Gluten-free - to make this recipe gluten-free, use coconut aminos instead of soy sauce and omit the wonton strips.

Equipment

Here's the equipment you'll need to make this recipe:

• measuring spoons
• chef's knife
• microplane grater
• large skillet or wok
• vegetable peeler
• box grater
• small bowl
• whisk

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This recipe doesn't freeze well.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Be sure to cook the ground turkey to an internal temperature of 165°F when tested with a meat thermometer.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.