Deconstructed Egg Roll with Brown Rice Recipe
Deconstructed Egg Roll with Brown Rice

Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

The addition of brown rice adds both protein and fibre for a substantial and hearty dinner.

For 4 to 6 servings

- 1 Tbsp. Canola or other vegetable oil
- 250 g / ground turkey or chicken
- 1 Tbsp. each: minced garlic and ginger
- ½ Tsp. each: salt & pepper
- 340 g / 6 cups shredded cabbage
- 750 ml / 3 cups cooked U.S. long grain brown rice
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice wine, sherry or water
- 250 ml / 1 cup bean sprouts (optional)
- 125 ml / ½ cup chopped green onions

- Green onions
- Wonton wrappers
  1. Heat oil in a wok or large deep skillet set over medium-high heat. Crumble in turkey, breaking up meat with a wooden spoon or paddle.
  2. Add garlic, ginger, salt and pepper; stir fry until turkey is lightly browned.
  3. Stir in slaw blend; cook, stirring often, for 5 to 7 minutes or until wilted.
  4. Stir in cooked rice, soy sauce and rice wine until well combined.
  5. Add sprouts and green onions; toss just until heated through. Serve topped with additional green onions and wonton strips.


  1. Fry a few seconds


  1. Brush wonton wrappers with a little oil and bake on a parchment lined baking sheet at 180°C / 350°F for 8 to 10 minutes or until nicely browned.
Deconstructed Egg Roll with Brown Rice  1
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PER SERVING : 350 calories, 9 g fat, 2 g saturated fat, 65 mg cholesterol, 830 mg sodium, 46 g carbohydrates, 5 g fibre, 8 g sugars, 20 g protein. % DV: 9% calcium, 11% iron, 1% vitamin A, 43% vitamin C.

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