The Ingredients:
- Vegan wonton wrappers
- A bag of coleslaw mix
- Ground turkey (93% lean)
- 1 medium white onion
- 6 cloves of garlic
- Several glugs of oyster sauce (idk, like 4 Tbsp?)
- Soy sauce (like half cup?)
- Few glugs of fish sauce
- Green onions
- Sesame oil
- Olive oil
- Salt
- Pepper
- Sweet paprika
The Method:
- Dice onion and garlic, add to preheated pan with olive oil on medium-low heat. Add paprika, salt, and pepper and sweat veg until translucent
- Add ground turkey and turn up to medium heat, season further with salt, pepper, paprika, along with oyster sauce, fish sauce, and soy sauce and brown all the meat. Then reserve any liquid in pan but pull meat out to cool.
- Add bag of coleslaw mix to pan with remaining turkey juices and sweat the cabbage a bit. Then turn off heat and let cool.
- Grab a wonton wrapper and add 30g ground turkey mix and 25-30g slaw mix, along with fresh green onion (i cut up using scissors), roll and add to a pan because this is going in the air fryer!
- I recommend batch cooking a bunch of these (I used 3 pounds of ground turkey) but I tossed the wrapped egg rolls with sesame and olive oils then air fried at 375 degrees for 15ish minutes or until golden brown and crunchy.
- I ate them with chinese hot mustard 🙂
I hope you enjoy, I was out of fresh ginger but I recommend a little of that too. Each roll is roughly 10-15g protein, 5g fat, 10g carbs.
toodles
-nathan