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dinner · asian

Turkey Egg Roll in a Bowl with Sriracha Mayo

Prep: 16 min
Cook: 2 min
Total: 18 min
Yield: 2 servings
Turkey Egg Roll in a Bowl with Sriracha Mayo

Ingredients Tap to check off

Instructions

1
Set a 12-inch skillet over medium-high heat to preheat for 2 minutes.
2
While the skillet heats, thinly slice the green onions on the cutting board, keeping the white parts and green tops in separate piles.
3
Swirl the oil into the hot skillet, add the ground turkey in one flat layer, and season with salt and white pepper.
4
Sear undisturbed for 3 minutes until the underside turns deep golden and releases easily from the pan.
5
While the turkey sears, mince the garlic, then peel the ginger and grate it finely on the microplane.
6
Break the turkey into small crumbles with a wooden spoon and cook 2 to 3 minutes until no pink remains and the edges crisp.
7
Stir in the garlic, ginger, and green onion whites and cook 45 to 60 seconds until fragrant, taking care the garlic does not brown.
8
Pile in the coleslaw mix and shredded carrots, drizzle with tamari, and toss 3 to 4 minutes until the cabbage wilts but still has a little crunch.
9
While the cabbage wilts, halve the lime and whisk the mayonnaise, sriracha, and juice of one lime half in a small bowl until smooth and pale orange.
10
Pull the skillet off the heat, then drizzle in the rice vinegar and sesame oil and squeeze in the other lime half, tossing until glossy.
11
Divide between two bowls, drizzle with the sriracha mayo, and scatter the green onion tops and sesame seeds over each.
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