One of the things I miss most when I think of being gluten free are egg rolls. I miss the crispy wrap that holds delicious ingredients inside. So, I decided to make egg rolls without the rolls. This is a great end of the week/month meal when you are trying to use up the last of your fresh produce.
DECONSTRUCTED EGG ROLLS (gluten free)– serve 4-6
Ready in 30 minutes
1 lb. ground turkey
1 medium onion, diced
1/4-1/2 head of red cabbage, thinly sliced
2 large carrots, thinly sliced
1/2 tsp. ground ginger
1 tsp. turmeric
1/2 black pepper
1 tsp. salt
4 cloves minced garlic
4 Tbsp. Liquid Aminos
1 cup water
*** You can add any veggies in your fridge! Sometimes I will also add celery, bell pepper, etc.
In a large skillet over medium heat, brown the turkey until cooked through.
Add all the vegetables with water and seasonings, saute, then cover and reduce heat to low/medium for about 10 minutes.
Remove lid, stir generously, cover, and leave another 10 minutes. (This allows the cabbage to release it’s water and cook the other veggies)
When vegetables are soft and the liquid is evaporated, add liquid aminos and serve over your favorite rice or noodles. (I prefer basmati rice or rice noodles)