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.
1 bag of Jimmy Dean turkey sausage crumbles
1 bag of plain coleslaw mix
1 clove of garlic minced
1-2 tsp of ginger minced
1 tbsp soy sauce
1 tbsp sesame oil
1/4 cup of chopped green onion
In a medium-heated wok, add your turkey sausage. It’s already fully cooked, so it’ll only take about 5 minutes to warm up. Add the bag of coleslaw, ginger, garlic 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!