Egg Roll In A Bowl

Do you ever want the flavor of an egg roll without all the fried-ness of the actual egg roll?  Not very often?  Yeah, me either.  BUT!  When you do, this is a great alternative.  All the flavors of a traditional egg roll with ground turkey (you could also use pork but I was trying to keep it leaner here), cabbage, crunchy water chestnuts and salty soy sauce.  Served over brown rice this truly is a tasty (and egg roll-y tasting) alternative when the angel is sitting on your shoulder.  Harness the angel.  She is your food friend.  And your thighs' friend too.  Enjoy!

Egg Roll In A Bowl (adapted from mostlyhomemademom.com)

1 (19.2 oz.) package ground turkey (I used 93% lean)
1 (1 lb.) bag shredded coleslaw mix
1 (8 oz.) can sliced water chestnuts, drained
5 cloves garlic, minced
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. low sodium soy sauce (plus extra for serving if desired)
1 t. dried ginger
1/2 t. crushed red pepper
2 c. instant brown rice, cooked according to package directions (for serving)
4 green onions, sliced

In a large skillet over medium high heat cook the turkey until lightly browned and broken up into small pieces, about 8-10 minutes.  Add the coleslaw, water chestnuts, garlic and bean sprouts and continue sautéing for an additional 5-10 minutes until the coleslaw starts to break down a little bit.  In a small bowl whisk the soy sauce, ginger and red pepper together and add to the turkey mixture.  Continue cooking for an additional 5 minutes then serve over rice with additional soy sauce if desired.  Garnish with green onions.

4 servings (474 calories each serving) according to my calculator on loseit.com