Inside out egg rolls are a quick and easy dinner! Grab your wok or a large skillet and make this allergy friendly dish in less than 30 minutes.
Keyword: dairy free, egg free, fish free, gluten free, less than 30 minutes, peanut free, sesame free, shellfish free, soy free, tree nut free, wheat free
Author: Kristi Winkels
Wok pan or large skillet
1tablespoonsesame* or olive oil
1tablespoonginger paste or 1 teaspoon ground ginger
14ouncescole slaw mixor 8 cups shredded cabbage
5ouncesmatchstick carrotsor 1 cup carrots julienned
¼cupsoy sauce* or coconut aminos*
red pepper flakesoptional
In a large skillet or wok, brown the ground turkey over medium-high heat until cooked through. Add the onion and cook until translucent. Clear a small space in the middle of the skillet and add the oil and allow to heat for 30 seconds. Next, add the ginger and garlic and cook for about 30 seconds. Add the vinegar, coleslaw mix, and carrots. Cook and stir together for about 5 minutes or until the cabbage is wilted. Add the soy sauce and stir to coat the mixture.
Garnish with chopped green onions and season with red pepper flakes (optional). Serve over brown rice.
If you are allergic to sesame, use olive oil or avocado oil.