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Photo of Rebecca's turkey egg roll bowl by WW

Rebecca's turkey egg roll bowl

Total Time
15 min
5 min
10 min
Recipe by our WW Ambassador Rebecca. Follow her on Instagram @rebeccaswwlife.


Hoisin sauce

1 tsp

Oyster sauce

1 tsp

Soy sauce

1 tsp

Sesame oil

½ tsp

Turkey breast mince

150 g


1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Coleslaw mix, without dressing

100 g


1 medium

Green shallot(s)

1 individual, thinly sliced

Mountain bread

1 individual, wheat variety

Fresh coriander

½ tbs


  1. Combine hoisin, oyster, soy sauce, and ½ tbsp water in a small bowl. Set aside.
  2. 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.
  3. Whisk egg and half of the shallots in a bowl. Season with salt and pepper.
  4. 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.