1poundground turkeyground chicken or pork works too!
salt and pepper to taste
2teaspoonsfresh ginger root grated
2clovesgarlic minced
117-oz bag coleslaw mix
2tablespoonssoy sauce or coconut aminos if strictly keto
1teaspoonsesame oil
2tablespoonsgreen onion
20baked wonton shells
Instructions
Preheat oven to 350 degrees. Spray muffin tins with cooking spray. Push won ton wrap into each cup (can use a small glass so they don't tear). Bake 8-10 minutes or until golden brown. Remove from oven. Remove won ton shells from muffin tins, and place on a serving plate (you can bake wraps ahead, if desired).
Place the ground turkey in a large skillet. Season with a little salt and pepper. If you're using a non-stick skillet you probably don't even need to add oil. But you can add a little sesame oil to help prevent sticking if you'd like to. Crumble the ground turkey while it browns. Cook thoroughly, about 5-7 minutes on medium-high.
Add the garlic and ginger, and cook about a minute until fragrant. Then add the soy sauce and sesame oil along with the coleslaw mix and the green onions. Stir fry/cook on medium-high about 5 minutes until the veggies are tender.
Place the wonton shells on a serving platter. Fill them with the Egg Roll mixture. You can top with a few more sliced green onions if you'd like. Top with sauce of your choice, like sweet & sour sauce.