Egg Roll in a Bowl Recipe
Introduction
Egg Roll in a Bowl is a flavorful and easy-to-make dish that captures all the delicious elements of an egg roll without the wrapper. Packed with ground turkey, crisp cabbage, and a savory blend of seasonings, it’s a perfect quick weeknight meal.
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 of 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.
- Step 2: Push the turkey to one side of the pan and add the diced onion along with the remaining tablespoon of olive oil. Cook for 3 to 4 minutes, stirring occasionally. Then add the shredded carrots, minced garlic, and ginger, cooking for another 2 minutes while stirring frequently. Pour in the chicken broth and scrape any browned bits from the bottom of the pan.
- Step 3: Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything together well, then cover the skillet. Reduce heat to medium-low and cook for 12 to 15 minutes, or until the cabbage reaches your preferred tenderness. Remove from heat and stir in the toasted sesame oil.
- Step 4: 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 extra flavor if you like.
Tips & Variations
- For a vegetarian version, substitute ground turkey with firm tofu or a plant-based ground meat alternative.
- If you prefer a spicier dish, add a teaspoon of chili flakes during cooking or increase the amount of sriracha mayo on top.
- Shredding the cabbage finely helps it cook evenly and mimic the texture of an egg roll filling.
- Use tamari instead of soy sauce for a gluten-free option.
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. Adding a splash of broth or water while reheating can help maintain moisture.
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 the dish a richer flavor. Cook them following the same instructions used for the turkey.
Is this recipe gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and ensuring that any added condiments are gluten-free as well.
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Egg Roll in a Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Egg Roll in a Bowl is a quick and healthy deconstructed egg roll recipe that captures all the delicious flavors of a classic egg roll without the wrapper. Featuring ground turkey, shredded cabbage, carrots, and a savory soy-ginger sauce, this comforting skillet dish is perfect for a low-carb, easy weeknight dinner served over rice and garnished with toasted sesame seeds and green onions.
Ingredients
Meat 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
- Cook the Turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook for about 5-6 minutes until it’s almost fully cooked through, breaking it up as it cooks.
- Sauté Aromatics and Carrots: 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 until softened. Then add shredded carrots, minced garlic, and ginger, cooking for an additional 2 minutes while stirring frequently to develop flavor.
- Deglaze and Add Broth: Pour in the chicken broth and scrape any browned bits from the bottom of the pan to incorporate extra flavor into the mixture.
- Add Cabbage and Seasonings: Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Mix well, cover the skillet, reduce the heat to medium-low, and cook for 12-15 minutes or until the cabbage reaches your preferred tenderness.
- Finish with Sesame Oil: Remove the skillet from heat and stir in the toasted sesame oil to impart a rich nutty aroma and flavor.
- Serve: Spoon the egg roll mixture over cooked white rice, then garnish with sliced green onions, toasted sesame seeds, and drizzle with sriracha mayo if desired for a spicy kick.
Notes
- Shredding the cabbage finely helps it cook down evenly and achieve a texture closer to the traditional egg roll filling.
- Using ground turkey is a lean and healthy alternative to pork, but ground chicken or beef can also be used.
- Soy sauce or tamari can be substituted with a gluten-free alternative to make this recipe gluten-free.
- Adjust the sriracha mayo amount or omit it to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
Keywords: Egg Roll in a Bowl, Healthy Dinner, Ground Turkey Recipe, Low Carb, Asian Inspired, One Pan Meal
