I love egg rolls. The crispy outer shell, the crunchy vegetables and the savory flavors. But since Dan’s cardiac event, we try to avoid deep-fried foods when possible.

But the social media algorithms have discovered my weakness — with a twist.

Egg rolls aren’t popping up on my social media feeds. But recipe variations for egg roll bowls have been appearing for some time. The one-pan meals usually include shredded cabbage, carrots, meat and a tangy Asian-inspired sauce.

Last week, I investigated further. I selected Egg Roll in a Bowl posted by Well Plated by Erin. I was intrigued by the flavors — fresh ginger, sesame oil, hot sauce, garlic and soy sauce.

This was a spur-of-the-moment decision, so I needed to make some substitutions. I skipped the mushrooms. I shredded fresh cabbage instead of using broccoli slaw and swapped chopped onion for the green onions. Tabasco sauce stood in for chili paste.

I browned the ground turkey marinated briefly in soy sauce, then added chopped onion. The next addition was cabbage, carrots, garlic and ginger. Finally, I added rice vinegar, sesame oil, hot sauce, the remaining soy sauce and black pepper. With each addition, the dish became more fragrant.

When it was finished, I sprinkled on sesame seeds and served the dish over cooked jasmine brown rice. It was flavorful and crunchy, just like the best egg rolls, but without the guilt.

I can’t wait to make this again!