Lunch
Spring Roll in a Bowl
4 servings · 20 minutes
347calories
39 gprotein
16 gcarbs
15 gfat
Per serving
Ingredients
For 4 servings
- 600 g ground turkey
- 5 g sunflower or rapeseed oil (1 teaspoon)
- 500 g cabbage (half a small head), thinly shaved
- 150 g carrot (2 pieces), grated
- 3 cloves garlic
- 10 g fresh ginger (2 cm)
- 50 g soy sauce (4 tablespoons)
- 10 g toasted sesame oil (2 teaspoons)
- 60 g scallion (4 stalks)
- 100 g Greek yogurt, 0% (for the sauce)
- 15 g hot sauce (sriracha)
- 5 g sesame seeds
- 1 tablespoon vinegar or juice of one lime
Instructions
- Heat the oil in a large, high-sided pan or wok, and stir-fry the ground turkey over high heat for 6–7 minutes, until crumbly, slightly brown, and no longer pink anywhere.
- Add the minced garlic, grated ginger, and the white part of the scallion, and stir for 1 minute.
- Add the cabbage and carrot. It looks like a lot at first, but it will collapse to half its size in 5 minutes.
- Pour in the soy sauce and vinegar, and stir-fry for another 4–5 minutes, until the cabbage softens but still has a crunch. Don't overcook it—the crunch is what makes it like spring roll filling.
- Remove from heat and stir in the sesame oil. Always add it at the end; heating destroys its aroma.
- Mix the yogurt with the hot sauce and drizzle onto plates. Top with the green part of the scallion and sesame seeds. If anyone wants carbs, they can add a little rice underneath.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
