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Deconstructed Egg Roll Noodle Bowls

Name: Deconstructed Egg Roll Noodle Bowls
Prep time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Asian
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)

1 Ratings

1 Reviews

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!

By Cheeky Kitchen

Updated 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

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 Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 210

Total Fat: 23g; 36%

Saturated Fat: 13g; 67%

Trans Fat: 0g

Cholesterol: 55mg; 18%

Sodium: 690mg; 29%

Potassium: 360mg; 10%

Total Carbohydrate: 62g; 21%

Dietary Fiber: 4g; 17%

Sugars: 9g

Protein: 14g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 30%; 30%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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!