GF Deconstructed Egg Roll

Sometimes less is more and this Monday night favorite is hands down one of the simplest! My favorite part of an egg roll is the middle and by eliminating the won ton wrapper, you’ve got the perfect gluten free dinner that is low carb but high flavor. 

For the sausage:
1 lb of lean ground turkey
1 tbsp maple syrup
1 tsp. rosemary
1 tsp. sage (I use ground)
1/4 tsp. nutmeg
1 clove of garlic minced
1-2 tsp of ginger minced
*Mix all ingredients in a mixing bowl prior to cooking.

1 bag of plain coleslaw mix 
1 tbsp soy sauce
1 tbsp sesame oil 
1/4 cup of chopped green onion

In a medium-heated wok, add your turkey sausage and cook until it’s brown. Add the bag of coleslaw and soy sauce. Let the coleslaw cook down. You’ll start to see it soften and change consistency and color. For me, the longer it sits the better! After about 10 minutes, test your cabbage mix to determine if it’s soft enough for you. When ready, add the remaining ingredients and stir until everything is mixed equally. Turn off the heat and let sit for another 5-10 minutes. That’s it! 

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