Egg Roll in a Bowl Recipe

Introduction

Enjoy all the delicious flavors of a classic egg roll without the hassle of rolling or frying. This Egg Roll in a Bowl recipe is a quick, healthy, and satisfying dish perfect for busy weeknights or anytime you crave something flavorful and comforting.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 pound ground turkey
• 1 small sweet onion (finely diced)
• 1 cup shredded carrots
• 3 garlic cloves (finely minced)
• 1 teaspoon finely minced fresh ginger
• ¼ cup chicken broth
• 1 small head cabbage (about 8 cups shredded)
• 3 tablespoons soy sauce or Tamari
• 1 tablespoon rice vinegar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon toasted sesame oil
• Cooked white rice
• Green onions (green parts only, thinly sliced)
• Toasted sesame seeds
• Sriracha Mayo (optional)

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost cooked through, about 5-6 minutes.
2. Step 2: Push the turkey to one side of the pan. Add the diced onion and remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
3. Step 3: Add shredded carrots, minced garlic, and ginger to the skillet. Cook for 2 minutes, stirring frequently to combine flavors.
4. Step 4: Pour in the chicken broth and scrape any browned bits from the bottom of the pan to incorporate extra flavor.
5. Step 5: Add shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything together well, then cover the skillet.
6. Step 6: Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage is tender to your liking.
7. Step 7: Remove the skillet from heat and stir in the toasted sesame oil for a final burst of flavor.
8. Step 8: Serve the egg roll mixture over cooked white rice if desired, and top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo.

Tips & Variations

• Substitute ground turkey with ground pork or chicken if preferred for different flavors.
• For a vegetarian version, replace meat with firm tofu or tempeh and use vegetable broth instead of chicken broth.
• Add a splash of hoisin sauce or a sprinkle of chili flakes for extra depth and spice.
• Use Napa cabbage for a slightly sweeter and more tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or broth can help maintain moisture when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use tamari instead of soy sauce to keep it gluten-free, and verify all other ingredients are gluten-free as well.

Can I prepare this dish in advance?

Absolutely. This dish reheats well and can be made a day ahead. Store in the refrigerator and reheat before serving to enjoy fresh flavors.

Egg Roll in a Bowl Recipe

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★★★★★

4.8 from 67 reviews

This Egg Roll in a Bowl recipe offers a delicious and healthy twist on traditional egg rolls by combining all the classic flavors into a quick and easy skillet dish. Featuring ground turkey, shredded cabbage, carrots, and a savory blend of ginger, garlic, and soy sauce, it’s a low-carb, flavorful meal perfect for weeknights. Served over white rice and garnished with green onions, sesame seeds, and optional spicy mayo, it’s a comforting dish that captures the essence of egg rolls without the hassle of wrapping or deep frying.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-American Fusion

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 tablespoons olive oil (divided)
• 1 pound ground turkey
• 1 small sweet onion (finely diced)
• 1 cup shredded carrots
• 3 garlic cloves (finely minced)
• 1 teaspoon finely minced fresh ginger
• 1 small head cabbage (about 8 cups shredded)

Liquids and Seasonings

• ¼ cup chicken broth
• 3 tablespoons soy sauce or Tamari
• 1 tablespoon rice vinegar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon toasted sesame oil

To Serve

• Cooked white rice
• Green onions (green parts only, thinly sliced)
• Toasted sesame seeds
• Sriracha Mayo (optional)

Instructions

1. Cook the turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is almost fully cooked, about 5 to 6 minutes.
2. Sauté onion, carrots, garlic, and ginger: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally. Then add shredded carrots, minced garlic, and minced ginger, cooking for another 2 minutes and stirring frequently to combine the flavors.
3. Add broth and scrape skillet: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits, which adds flavor to the dish.
4. Cook the cabbage: Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper to the skillet. Stir everything well to combine, then cover the skillet with a lid. Reduce heat to medium-low and cook for 12 to 15 minutes or until the cabbage reaches your preferred tenderness.
5. Finish with toasted sesame oil: Remove the skillet from heat and stir in the toasted sesame oil to add a rich, nutty aroma and flavor.
6. Serve: Serve the egg roll in a bowl mixture over cooked white rice. Garnish with sliced green onions, toasted sesame seeds, and drizzle with sriracha mayo if desired for a spicy kick.

Notes

• If desired, use ground pork instead of turkey for a richer flavor.
• You can substitute chicken broth with vegetable broth to make the recipe pescatarian-friendly.
• For a whole30 or paleo variation, substitute the soy sauce/tamari with coconut aminos.
• Shredding the cabbage finely helps it cook down faster and blends better with the other ingredients.
• Sriracha mayo is optional but adds a creamy, spicy contrast; make it by mixing mayonnaise with sriracha to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: egg roll in a bowl, ground turkey recipe, low carb egg roll, quick dinner, Asian stir fry, healthy egg roll alternative