Egg Roll Bowl

1/2 small cabbage, cored

2 small or 3 medium carrots, peeled and cut into chunks to fit the food processor feed tube

4 cloves garlic, minced

1 tablespoon grated fresh ginger 

4 green onions, thinly sliced

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

Salt

1 pound ground turkey 

1/3 cup soy sauce

2 tablespoons hoisin sauce 

Sriracha sauce

Shred the cabbage and carrots with the food processor. Heat up vegetable oil and toasted sesame oil in a 12 inch nonstick skillet on medium high heat. Add carrots, cabbage, garlic and the white and light green parts of the green onions. Sprinkle with a pinch of salt. Sautée until wilted down and softened. Transfer to a bowl. 

Put the pan back on the heat and add 1 pound of ground turkey and 1/2 teaspoon salt. Cook, breaking it up until no pink is left. Add soy sauce, hoisin sauce and 1 to 3 teaspoons sriracha sauce depending on how spicy you like it. Add the vegetables back in and stir it all together. Stir in the sliced dark green parts of the green onions. Serve over rice.