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Egg Roll in a Bowl

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! 

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 bowls


Sauce Ingredients

  • 2 tablespoons low sodium soy
  • 1 1/2 tablespoons ponzu sauce
  • 1 1/2 tablespoons sweet chili sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon sesame oil
  • 1-2 teaspoons sriracha

Sweet Chili Spicy Mayo

  • 3 tablespoons Greek yogurt
  • 1 tablespoon olive oil based mayo
  • 2 tablespoons sweet chili sauce
  • 1-2 teaspoons sriracha


  • 1 -2 tablespoons neutral oil sesame or coconut work great
  • 2 cups superfood veggie slaw or any veggie slaw
  • 2-3 green onion stalks sliced, green and white parts separated
  • 2-3 garlic cloves minced
  • 1-2 teaspoons minced ginger
  • 1 pound 93% lean ground turkey or ground chicken
  • 4-6 lime wedges
  • 1/4 cup wonton strips
  • Cilantro for topping, optional


  1. In a small bowl, mix together all of the sauce ingredients. Set aside.
  2. In a separate bowl, mix together all of the spicy mayo ingredients. Set aside.
  3. 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.
  4. Divide the mixture between bowls. Top with spicy mayo, cilantro, and green part of onions. Finally, finish with crispy wonton strips.
  5. Serve and enjoy!