Egg Roll in a Bowl is a quick, healthy, and flavorful meal that brings the essence of a traditional egg roll to your plate—without the deep frying! Packed with ground turkey, cabbage, carrots, and savory Asian-inspired flavors, this one-pan wonder is perfect for busy weeknights.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with minimal prep.
- Healthy and Nutritious: Packed with lean protein, veggies, and low-carb options.
- One-Pan Meal: Minimal cleanup, making it ideal for busy days.
- Customizable: Adjust spices, protein, or toppings to suit your taste.
- Meal Prep-Friendly: Great for making ahead and enjoying throughout the week.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bowl:
- 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 (optional, for a spicy kick)
Directions
Step 1: Cook the Ground Turkey
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until almost cooked through, about 5-6 minutes, breaking it into crumbles with a spatula.
Step 2: Sauté the Vegetables
- Push the turkey to one side of the pan and add the remaining tablespoon of olive oil.
- Add the diced onion and cook for 3-4 minutes, stirring occasionally.
- Stir in the shredded carrots, minced garlic, and ginger, cooking for another 2 minutes.
- Pour in the chicken broth and scrape up any brown bits from the bottom of the pan for added flavor.
Step 3: Add the Cabbage
- Add the shredded cabbage to the skillet along with the soy sauce (or tamari), rice vinegar, salt, and pepper.
- Stir everything well to combine, cover the skillet, and reduce the heat to medium-low.
- Cook for 12-15 minutes, or until the cabbage is tender to your liking, stirring occasionally.
Step 4: Finish with Sesame Oil
- Remove the skillet from the heat and drizzle toasted sesame oil over the mixture. Stir well to incorporate.
Step 5: Serve and Garnish
- Serve the egg roll mixture in bowls, optionally over white rice.
- Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Swap: Use ground chicken, pork, or beef instead of turkey.
- Vegetarian Option: Replace meat with crumbled tofu or tempeh.
- Spicy Version: Add chili flakes, sriracha, or chopped fresh chilies to the mix.
- Low-Carb Option: Skip the rice and serve the dish as-is or over cauliflower rice.
- Extra Veggies: Toss in snap peas, bell peppers, or mushrooms for added texture and flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
FAQs
1. Can I make this dish gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce, and ensure your chicken broth is gluten-free.
2. How do I prevent the cabbage from becoming mushy?
Cook the cabbage just until tender-crisp, as overcooking will result in a softer texture.
3. Can I double the recipe?
Absolutely! Use a larger skillet or work in batches to ensure even cooking.
4. Is this dish spicy?
Not inherently, but you can add spice with sriracha, chili flakes, or spicy mayo.
5. What’s the best way to shred cabbage?
Use a mandoline slicer, food processor, or sharp knife for uniform shreds.
6. Can I omit the chicken broth?
Yes, but the broth adds moisture and helps deglaze the pan for extra flavor.
7. What’s a good substitute for rice vinegar?
Use apple cider vinegar or white vinegar in a pinch.
8. Can I use pre-shredded coleslaw mix?
Yes, it’s a convenient option that works well in this recipe.
9. What can I serve with this dish?
Pair it with steamed dumplings, egg drop soup, or crispy wontons for a complete meal.
10. How can I make the dish more filling?
Serve over brown rice, quinoa, or noodles to make it heartier.
Conclusion
Egg Roll in a Bowl is a healthy, flavorful, and quick meal that’s perfect for weeknights. Packed with lean protein, vibrant veggies, and bold Asian-inspired flavors, this dish is as satisfying as it is versatile. Customize it with your favorite ingredients and enjoy a wholesome, homemade takeout experience in just 30 minutes!
Print
Egg Roll in a Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pan
- Cuisine: Asian-Inspired
Description
This Egg Roll in a Bowl delivers all the savory flavors of a classic egg roll in a quick, healthy, and deconstructed one-pan meal. Made with ground turkey, cabbage, carrots, and an Asian-inspired sauce, it’s perfect for busy weeknights or meal prep!
Ingredients
For the Bowl:
- 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 fresh ginger, finely minced
- 1/4 cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 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 for 5–6 minutes, breaking it up with a spoon, until almost cooked through.
- Sauté the Vegetables:
- Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil.
- Add diced onion and sauté for 3–4 minutes, stirring occasionally.
- Add shredded carrots, minced garlic, and ginger. Cook for 2 minutes, stirring frequently.
- Deglaze the Pan:
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan to enhance the flavor.
- Add the Cabbage and Sauce:
- Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper.
- Mix well, cover, and reduce heat to medium-low. Cook for 12–15 minutes, stirring occasionally, until the cabbage is tender.
- Finish the Dish:
- Remove the skillet from heat and stir in the toasted sesame oil for a rich, nutty flavor.
- Serve:
- Serve warm over cooked white rice, if desired.
- Garnish with green onions, toasted sesame seeds, and a drizzle of sriracha mayo for added spice and creaminess.
Notes
- Low-Carb Option: Skip the rice and enjoy it as a stand-alone dish or serve over cauliflower rice.
- Protein Swaps: Substitute ground turkey with ground pork, chicken, or even crumbled tofu for a vegetarian option.
- Spice Level: Add chili flakes or a drizzle of sriracha to the skillet for a spicier version.
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