Description
This Egg Roll in a Bowl recipe is a healthy, low-carb alternative to traditional egg rolls. Ground turkey, fresh vegetables, and savory Asian-inspired seasonings come together in a single skillet for a quick, flavorful meal that’s perfect for weeknights. Served optionally over rice and topped with green onions, sesame seeds, and sriracha mayo, this dish delivers all the classic egg roll flavors without the fuss of frying or rolling.
Ingredients
Units
Scale
Main 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
- 1/4 cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional)
- Cooked white rice
- Green onions, green parts only, thinly sliced
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost fully cooked through, about 5 to 6 minutes, breaking it up as it cooks.
- Sauté the aromatics and vegetables: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally until softened. Then add the shredded carrots, minced garlic, and ginger, cooking and stirring frequently for about 2 minutes.
- Add broth and scrape pan: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the skillet for added flavor.
- Add cabbage and seasonings: Stir in the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper. Mix well to combine all ingredients thoroughly.
- Simmer until tender: Cover the skillet and reduce the heat to medium-low. Cook for 12 to 15 minutes, stirring occasionally, until the cabbage reaches your desired tenderness.
- Finish with sesame oil: Remove the skillet from heat and drizzle the toasted sesame oil over the dish. Stir gently to incorporate the flavors.
- Serve: Serve the egg roll in a bowl either on its own or over cooked white rice. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 3-4 days. Avoid freezing as the cabbage will become mushy due to moisture accumulation when thawed.
- Reheating: Reheat leftovers in a skillet over medium-low heat to retain texture and flavor. Microwaving is possible but may make the dish soggier.
- Cabbage: Freshly shredded cabbage is preferred, but you can substitute with two bags of pre-shredded coleslaw mix if needed.
- Soy Sauce: Regular soy sauce adds flavor but can be saltier; Tamari is recommended for lower sodium and gluten-free benefits. Coconut liquid aminos is a great alternative for Whole30 and paleo diets.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
