Description
This Egg Roll in a Bowl recipe is a quick, flavorful, and healthy deconstructed egg roll that combines ground turkey, shredded cabbage, and classic Asian seasonings. It’s an easy stovetop dish perfect for weeknights, offering all the delicious taste of an egg roll without the wrapper, making it a gluten-free and low-carb-friendly meal.
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
Optional For Serving
- 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, stirring occasionally until it is almost cooked through, about 5 to 6 minutes.
- Sauté onions and aromatics: Push the turkey to one side of the skillet. Add the remaining tablespoon of olive oil and diced sweet onion to the pan. Cook for 3 to 4 minutes, stirring occasionally until the onions soften. Stir in shredded carrots, minced garlic, and ginger and cook for an additional 2 minutes, stirring frequently to combine the flavors.
- Add chicken broth: Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits, enhancing the flavor of the dish.
- Cook the cabbage: Add shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper to the skillet. Stir well to combine all ingredients. Cover the skillet, reduce heat to medium-low, and cook for 12 to 15 minutes or until the cabbage reaches your preferred tenderness level.
- Finish and serve: Remove the skillet from heat and stir in toasted sesame oil for a rich, nutty flavor. Serve the egg roll in a bowl over cooked white rice if desired, topped with thinly sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for extra spice and creaminess.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Avoid freezing as thawed cabbage tends to become mushy due to excess water content.
- Reheating: Reheat gently in a skillet over medium-low heat to preserve texture and flavor. Microwave reheating is possible but may result in a soggier dish.
- Cabbage substitution: Fresh shredded cabbage works best, but you can substitute with 2 bags of coleslaw mix or pre-shredded cabbage for convenience.
- Soy sauce alternatives: Regular soy sauce adds flavor but can be salty; Tamari is preferred for a gluten-free option with full flavor. Coconut aminos can be used for Whole30 or soy-free diets.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
