Everything you love about an egg roll – a lean protein, colorful slaw mix, and umami-packed sauce then topped with crispy wontons strips and a sweet and spicy chili mayo - in a healthy, low carb but oh so satisfying dish!
2tablespoonslow sodium soy
1 1/2tablespoonsponzu sauce
1 1/2tablespoonssweet chili sauce
1tablespoonrice wine vinegar
Sweet Chili Spicy Mayo
1tablespoonolive oil based mayo
2tablespoonssweet chili sauce
1 -2tablespoonsneutral oilsesame or coconut work great
2cupssuperfood veggie slawor any veggie slaw
2-3green onion stalkssliced, green and white parts separated
1pound93% lean ground turkey or ground chicken
Cilantrofor topping, optional
In a small bowl, mix together all of the sauce ingredients. Set aside.
In a separate bowl, mix together all of the spicy mayo ingredients. Set aside.
Heat about 1 tablespoon of oil in a large skillet or wok. Add the veggie slaw and white part of onion and cook for 2-4 minutes or until tender but still have a bit of a crisp. Remove from the pan. Heat. remaining oil. Add in the ground turkey. Brown on both sides for 2-3 minutes. Crumble the ground turkey and cook until no longer pink. Darin excess oil, leaving just a little. Add in the garlic and ginger and cook until both are fragrant, about 1 minute. Add in veggies and sauce and toss until everything is well-incorporated.
Divide the mixture between bowls. Top with spicy mayo, cilantro, and green part of onions. Finally, finish with crispy wonton strips.