Best tasting, quickest, full of veggies-est meal ever! Okay, maybe not ever, but this was definitely good. The first time I made this my husband called me from work to tell me he was just leaving (he works about 20 minutes away from home) and by the time he got home it was practically ready! I love meals like that! Then he tasted it and said, “Ummm…Oh yeah, you can put this into the rotation.” My husband likes my cooking, but with a comment like that I knew this was serious.
And who doesn’t love the inside of an egg roll! Brad’s Aunt Julie has an amazing egg roll recipe that I will have to post in the future, but when we make those its a good thing there are usually other people around because I’m pretty sure I could be content with downing the whole egg roll filling before one of the stuffed rolls even makes it into the fry daddy.
Another great part of this meal is that its super adaptable according to your families likes and taste buds. The original version only had cabbage and bell peppers in it, but we added scrambled eggs, bean sprouts, and shredded carrots to the mix and loved it even more. You can also change the spiciness according to your families likes.
Also, cooking the ground turkey with the garlic and Asian hot sauce gives it more of a sausage feel without the fat so that you can “eat more “rolls” without getting more “rolls”. Wink:)
Inside Out Egg Roll Stir fry
*Note: the first time I made this I felt it was a little salty, so the second time I just used plain white rice instead of adding the beef broth and lawry’s to it. Both ways tasted good, all though I think there was an extra measure of flavor added with the broth/lawry’s rice.
*Makes 4 Servings
1 tablespoon minced garlic
1 pound ground turkey
1/2 teaspoon siracha or (Asian hot sauce of your choice. I used a Chili Garlic Sauce bought from the Asian food store that we had in the fridge. )
1/2 tsp lawry’s seasoning salt
1/2 small head cabbage, shredded
1 red or green bell pepper, diced (I used half and half)
1 cup or more shredded carrots(I used the kind that were pre-shredded, but I’m sure you can shred your own)
1 cup or more bean sprouts (found in the produce section of most normal grocery stores)
4 tablespoons soy sauce
3 teaspoons cornstarch mixed with 1 cup beef broth
1 teaspoon ground black pepper
2.5 cups white rice cooked with 2.5 cups beef broth and 1/2 teaspoon lawry’s ( I cooked this all together in my rice cooker)
In a bowl beat the eggs together with a fork. Heat a large skillet over medium heat. Add oil. When the oil is hot pour the eggs in and let them sit in the pan undisturbed until they start to look done. You can flip them but only leave them in the pan for a bit longer, remove the egg (it should be almost like an omlet consistency) from the pan and put on a plate. Take care not to over cook the egg.
Add a little more oil to the pan if needed. Heat large skillet over medium heat. Add garlic. Saute’ garlic for 5 seconds, then add ground turkey, siracha (or hot sauce), and lawry’s. Stir-fry until beef is just brown, 5 minute. Add cabbage, bell pepper, carrots, and bean sprouts. , and cook until vegetables are tender and beef is fully cooked, 7 minutes. In a small bowl whisk together the soy sauce, and cornstarch mixture. Season with pepper. Cook, Stirring until the sauce has thickened. Add eggs. Serve immediately.
Recipe Source: adapted from healthified.com