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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/egg-roll-in-a-bowl-recipe/