Set a large nonstick skillet or wok on medium heat. Once hot, add oil, garlic, ginger and green onion. Cook until the oil is flavored and fragrant, about 2 to 3 minutes. Increase the heat to medium high heat.
Add the ground turkey and chop it up in the skillet as it cooks, folding everything together. When the turkey is almost cooked, about 6 minutes, toss in the broccoli slaw or shredded cabbage.
Continuously fold everything together until the broccoli and cabbage has slightly wilted and decreased in size. Pour the egg roll into a large bowl, then set it back on medium heat.
Mix together the ingredients for the sauce.
Pour it into the skillet. Bring it to a gentle simmer, about 1 minutes, and stir continuously so it doesn’t clump or get slimy. REMOVE the skillet from the heat as soon as you see it start to simmer and continue to stir.
Pour it over the egg roll bowl and toss/fold everything together. Alternatively, you can just have the sauce as a side.
Enjoy the bowl by itself or with steamed cauliflower rice to make it even more plant-strong and low-carb.