Egg Roll in a Bowl Recipe
Introduction
This Egg Roll in a Bowl recipe offers all the delicious flavors of a classic egg roll without the hassle of wrapping or frying. Packed with ground turkey, fresh vegetables, and savory seasonings, it’s a quick and comforting meal perfect for busy weeknights.
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
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost cooked through, about 5-6 minutes.
- Step 2: Push the turkey to one side of the pan. Add the diced onion and remaining tablespoon of olive oil, cooking for 3-4 minutes while stirring occasionally.
- Step 3: Stir in the shredded carrots, minced garlic, and ginger. Cook for 2 minutes, stirring frequently to combine flavors.
- Step 4: Pour in the chicken broth and scrape any browned bits from the bottom of the pan to add extra flavor.
- Step 5: Add the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper. Stir well, then cover the skillet.
- Step 6: Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage is tender to your liking.
- Step 7: Remove from heat and stir in the toasted sesame oil.
- Step 8: Serve the egg roll mixture over cooked white rice if desired. Top with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha Mayo for an extra kick.
Tips & Variations
- For a vegetarian version, substitute ground turkey with crumbled firm tofu or cooked lentils.
- Use napa cabbage instead of green cabbage for a slightly sweeter, softer texture.
- Add a splash of hoisin sauce or chili garlic sauce for extra flavor complexity.
- To make it low-carb, skip the rice and serve with cauliflower rice or enjoy on its own.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the cabbage tender but not mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground beef or pork instead of turkey?
Yes, ground beef or pork works well and will give a richer flavor. Adjust cooking times as needed to ensure the meat is fully cooked.
Is this recipe gluten-free?
It can be gluten-free if you use tamari or a gluten-free soy sauce and ensure your chicken broth and other condiments are gluten-free certified.
PrintEgg Roll in a Bowl Recipe
This Egg Roll in a Bowl recipe is a quick and healthy one-pan meal that captures all the flavors of a classic egg roll without the wrapper. Ground turkey is sautéed with fresh vegetables, garlic, and ginger, then simmered with cabbage and seasoned with soy sauce, rice vinegar, and sesame oil. Served over rice and topped with green onions, sesame seeds, and optional sriracha mayo, it’s a flavorful, low-carb alternative perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Low Fat
Ingredients
Protein and Veggies
- 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
Serving and Garnishes
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha mayo (optional)
Instructions
- Cook the turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart, until it is almost cooked through, about 5-6 minutes.
- Sauté onion and aromatics: Push the turkey to one side of the pan and add the remaining tablespoon of olive oil. Add the finely diced sweet onion and cook for 3-4 minutes, stirring occasionally. Then add shredded carrots, minced garlic, and ginger, cooking for another 2 minutes while stirring frequently.
- Deglaze and add cabbage: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the shredded cabbage, soy sauce (or Tamari), rice vinegar, salt, and black pepper. Stir everything well and cover the skillet. Reduce the heat to medium-low and cook for 12-15 minutes until the cabbage reaches your desired tenderness.
- Finish and serve: Remove the skillet from heat and stir in the toasted sesame oil. Serve the egg roll mixture over cooked white rice, if desired, and garnish with sliced green onions, toasted sesame seeds, and sriracha mayo for a spicy kick.
Notes
- You can substitute ground turkey with ground chicken or pork based on preference.
- For a lower-carb option, omit the rice and serve the egg roll mixture as is.
- Adjust the seasoning or add more soy sauce for extra saltiness, or add more rice vinegar for tang.
- Ensure cabbage is shredded finely to cook evenly and quickly.
- Sriracha mayo adds a creamy, spicy element but is optional.
Keywords: egg roll in a bowl, ground turkey recipe, healthy Asian stir fry, low carb dinner, one pan recipe
