Rebecca's turkey egg roll bowl
Turkey breast mince
1 clove(s), crushed
1 tsp, finely grated
Coleslaw mix, without dressing
1 individual, thinly sliced
1 individual, wheat variety
- Combine hoisin, oyster, soy sauce, and ½ tbsp water in a small bowl. Set aside.
- Heat sesame oil in a large non-stick wok or frying pan over medium-high heat. Cook turkey, breaking up pieces, for 2 minutes or until browned. Add garlic, ginger and half the hoisin mixture, cook, stirring for 1 minute. Season with pepper. Stir through coleslaw, cook for 2 minutes until slightly wilted. Transfer to bowl or lunchbox, set aside.
- Whisk egg and half of the shallots in a bowl. Season with salt and pepper.
- Preheat a flat sandwich press. Pour egg mixture slowly onto sandwich press, using a spatula to keep it in the center of the hot plate. Place mountain bread over the egg and close the sandwich press, cook for 20-30 seconds or until egg is cooked through. Flip over and roll up the mountain bread. Transfer to a board a slice into 1cm slices. Place egg roll slices over the top of turkey. Sprinkle with remaining shallots, coriander and hoisin sauce mixture.