Gluten Free Eggroll in a Bowl
My wife is always on the lookout for new recipes to try. Last month, she sent me two recipes that she found on Facebook: https://www.facebook.com/share/r/1CSVJ4XqHn/?mibextid=wwXIfrhttps://www.facebook.com/share/r/1FmgaN5T2w/?mibextid=wwXIfrBoth recipes are similar, with the one from Stacey Jobe recommending adding Korean BBQ sauce to the finished meal. We added gluten free teriyaki sauce and gluten free soy sauce. The Homemade Food Junkie added green onions as a garnish, which I do not care for, so I skipped them. I also skipped the Hoisin sauce, since I have never seen a Kosher Gluten Free Hoisin sauce. If you have, please let me know where you found it. The version of the recipe you will see is my version, made with a kilo of ground dark turkey meat. My first attempt was close, but it needed some tweaking. After adjusting the recipe, I am ready to share it. My family really enjoyed it, so it will join the rotation of regular meals, and it has become one of the family's go-to Kosher Gluten Free Recipes.
Equipment
- 1 large frying pan
- 1 spatula
- 1 nutribullet affiliate link below
- 1 knife
- 1 cutting board
- 1 set of measuring spoons
- 1 measuring cup
Ingredients
- 1 kilo Ground Turkey Breast
- 2 medium white (or yellow) onions
- 4 tbsp Sesame oil
- 4 tbsp Rice vinegar
- 5 heaping tsp Wet minced garlic
- 1 cup Gluten free soy sauce
- 3 tsp Ground dry ginger
- 2 bags Cole slaw mix cabbage and carrot -- 450 grams
- 1 bag Shredded carrots -- 250 grams
- olive oil
- Gluten free teriyaki sauce
Instructions
- Chop then puree the onion
- Drizzle olive oil on the bottom of the pan
- Add onions and ground turkey to the pan and cook until sautéed cook over a low heat
- Drain excess fat
- Add all the wet and dry ingredients not including the vegetable to the turkey
- Stir for a few minutes
- Add the vegetables and continue to stir
- Serve warm with some Gluten free teriyaki sauce on the side