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Deconstructed Egg Roll Noodle Bowls

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  • Prep 5 min
  • Total 20 min
  • Servings 4

Everything you love about an egg roll, tossed into a bowl with swirly rice noodles, DIY sweet-and-sour dressing and crispy fried wontons. Perfection! MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
March 23, 2017

Ingredients

1
package (6.75 oz) Maifun Rice Stick Noodles
4
tablespoons coconut oil, divided
1/4
lb ground turkey
1
tablespoon soy sauce
2
cloves garlic, finely chopped (or 2 teaspoons garlic puree)
1/2-inch piece fresh ginger root, grated (or 1 teaspoon ginger puree)
2
egg roll or wonton wrappers, cut into small triangles or strips
1
carrot, julienned
1/4
purple cabbage
2
tablespoons rice vinegar
1
teaspoon sesame oil (or liquid coconut oil)
4
tablespoons prepared sweet and sour sauce
2
tablespoons chopped cilantro
3
tablespoons diced green onions
2
tablespoons crushed peanuts or cashews (optional)

Steps

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  • 1
    Cook rice noodles using the instructions for hot water preparation as directed on package. (You can also boil to speed up the process slightly.) Drain. Drizzle noodles with 1 tablespoon melted coconut oil, toss to coat and set aside.
  • 2
    Mix together turkey, soy sauce, garlic and ginger. Brown in a skillet until cooked through, then set aside.
  • 3
    Melt 3 tablespoons of coconut oil in skillet and fry egg roll wrapper strips just until golden. Set strips aside on a paper towel-lined plate to drain.
  • 4
    Divide noodles between four bowls and arrange with cabbage, turkey and carrots.
  • 5
    Whisk together vinegar, sesame oil and sweet and sour sauce to make dressing and drizzle over bowls. Garnish with cilantro, green onions and nuts (if desired).
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • If I could eat egg rolls every day for the rest of my life, I would. Except for that pesky part about life where I am attempting to eat more of the stuff my body needs (veggies and protein) and less of the stuff it doesn’t (all-fried everything). It’s that whole “being well balanced” goal I keep setting for myself. So, imagine my delight to discover the concept of a “deconstructed” egg roll bowl. All of the best parts of an egg roll, tossed with all the best parts of a salad, served with just a sprinkling of crunchy fried egg roll strips. Because, balance. This dish comes together quick. A quick cook of ground turkey, sautéed with garlic, ginger and soy. Fresh carrots, purple cabbage and cilantro on top. A drizzle of sweet and sour dressing. A crumble of crushed peanuts. This dinner is perfection. Everything you’re craving, from noodles to greens, topped with crispy fried wontons and served with a fork (or chopsticks, if you please). Delicious!

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