Egg Roll Bowl with Trader Joe's Cruciferous Crunch
You're going to love this deconstructed egg roll bowl made with Trader Joe's cruciferous crunch. In a fraction of the time it takes to make egg rolls, you'll have all those delicious flavors you crave--but in bowl form. It's the perfect weeknight meal the whole family will love!
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Servings: 4
Equipment
- measuring spoons
- chef's knife
- microplane grater
- large skillet or wok
- vegetable peeler
- box grater
- small bowl
- whisk
Ingredients
- 6 tablespoon low-sodium soy sauce
- 3 tablespoon light brown sugar
- 2 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 teaspoon dark sesame oil
- 3 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 (19.2-ounce) package ground turkey
- 1 (10-ounce) package Trader Joe's cruciferous crunch
- 1 large carrot, peeled and grated
- 2 green onions, sliced, plus more for garnish
- Hot cooked rice
- Wonton strips
Instructions
- Whisk together the soy sauce, brown sugar, and cornstarch in a small bowl. Set aside.
- Heat the oils in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the turkey and cook until crumbly and cooked through.
- Add the cruciferous crunch, carrot, and most of the green onions (save some for garnish). Cook until tender, about 5 minutes.
- Pour in the reserved sauce and cook until the mixture is thickened, about 2 minutes.
- Divide the rice between serving bowls and top evenly with the egg roll mixture. Garnish with more green onions and wonton strips.