This weight watchers egg roll in a bowl recipe is a one skillet low carb, high-protein recipe with all the delicious flavors of your favorite inside-out egg roll without the deep-fried calories and fat.
If you love this egg roll-in-a-bowl recipe, you will want to check out my collection of rice bowl recipes and these weight watchers desserts.
- Low carb and high protein recipe with all the delicious flavors of your favorite egg roll.
- Just 3 WW points per 1 ¼ cup serving.
WW Egg Roll In A Bowl Ingredients needed:
- Turkey - ground * ground chicken breast is a great substitute.
- Sesame oil
- Rice vinegar
- Garlic - minced or garlic confit
- ginger - fresh, minced
- soy sauce - or Coconut aminos for gluten-free option
- coleslaw mix - bagged (broccoli slaw is a good substitute)
- carrot - grated
- green onions - chopped, divided in half
- hoisin sauce -
- Salt & pepper to taste
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Weight Watchers Egg Roll In A Bowl
- In a skillet cook the lean ground turkey until no longer pink. Drain all but a few tablespoons of the pan drippings and fat.
- Add in ½ of the green onion, oil, and vinegar, sauteeing for one minute.
- Stir in garlic, ginger, soy sauce, hoisin, coleslaw mix, and carrots - cook until cabbage has wilted slightly.
- Stir in the remaining green onion and season with salt and pepper.
- Garnish with sesame seeds, chopped green onions and a dash of sriracha sauce. (all optional) Serve and enjoy!
Recipe tips and frequently asked questions:
I am calling this 3 WW points PER SERVING. I used Calculator.net to calculate the points.
Nope! This is not an official WW sanctioned recipe. This is a recipe I developed to meet WW calculations as I see them. Adjust to meet your requirements.
Yes! This WW recipe is a great make-ahead meal. Make this recipe once, cool it completely and divide it between containers for lunches during the week.
I reheat this recipe in the microwave. In a microwave-safe container, that is vented, reheat this recipe in 30-second intervals, stirring until heated through.
Ingredients
- 1 lb (453.59 g) ground turkey
- 1 Tablespoon (1 Tablespoon) sesame oil
- 1 Tablespoon (1 Tablespoon) rice vinegar
- 2 teaspoons (2 teaspoons) Garlic minced
- 1 Teaspoon (1 Teaspoon) ginger minced
- ¼ Cup (58 g) soy sauce
- 1 (1) bag coleslaw mix
- ½ Cup (64 g) grated carrot
- 1 (1) bunch green onions chopped, divided in half
- 1 Tablespoon (1 Tablespoon) hoisin sauce
- Salt and pepper to taste
Instructions
- In a skillet cook ground turkey until no longer pink. Drain all but a few tablespoons of the pan drippings and fat.1 lb (453.59 g) ground turkey
- Add in ½ of the green onion, oil, and vinegar, sauteeing for one minute.1 Tablespoon sesame oil, 1 bunch green onions, 1 Tablespoon rice vinegar
- Stir in garlic, ginger, soy sauce, hoisin, coleslaw mix, and carrots - cook until cabbage has wilted slightly.2 teaspoons Garlic, 1 Teaspoon ginger, ¼ Cup (58 g) soy sauce, 1 bag coleslaw mix, ½ Cup (64 g) grated carrot, 1 Tablespoon hoisin sauce
- Stir in remaining green onion and season with salt and pepper.Salt and pepper
- Serve and enjoy!
Leslie says
Delicious!
Jenny says
Why aren't bean sprouts included in the recipe? They're a pretty good balance of fiber, protein, and nutrients. Is the coleslaw mix even more nutritious?