Description
This flavorful Egg Roll in a Bowl recipe captures all the taste of a classic egg roll without the wrapper, making it a quick, nutritious, and low-carb dish. Ground turkey and fresh vegetables are cooked together with savory soy sauce, ginger, and garlic, creating a delicious skillet meal that’s perfect for an easy weeknight dinner or meal prep.
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 of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until it is almost fully cooked through, about 5-6 minutes.
- Sauté Onion and Vegetables: Push the turkey to one side of the pan and add the diced onion along with the remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally until fragrant and translucent. Then add the shredded carrots, minced garlic, and minced fresh ginger, and cook for an additional 2 minutes while stirring frequently to combine flavors.
- Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet. This adds rich flavor to the dish.
- Add Cabbage and Seasonings: Stir in the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and black pepper. Mix everything well to evenly distribute the ingredients throughout.
- Simmer Covered: Cover the skillet with a lid, reduce the heat to medium-low, and let the mixture cook for 12-15 minutes, or until the cabbage softens to your preferred tenderness. Stir occasionally during this time to prevent sticking.
- Finish with Sesame Oil: Once cooked, remove the skillet from heat and stir in the toasted sesame oil for a nutty aromatic finish.
- Serve: Serve the egg roll in a bowl either on its own or over cooked white rice if desired. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for added flavor and heat.
Notes
- Recipe was updated on 11/6/23 to include an additional cup of cabbage, a tablespoon of soy sauce, a teaspoon of rice vinegar, and ¼ teaspoon of salt for improved taste and texture.
- Storage: Keep leftovers refrigerated for 3-4 days. Freezing is not recommended due to water content in cabbage that can cause sogginess upon thawing.
- Reheating: Best reheated in a skillet over medium-low heat for preserved texture; microwaving is possible but may result in soggier cabbage.
- Cabbage: Freshly shredded cabbage is preferred; alternatively 2 bags of coleslaw mix or pre-shredded cabbage can be used.
- Soy Sauce: Tamari is recommended for a gluten-free and lower sodium option, though regular soy sauce works well. Coconut liquid aminos can be substituted for Whole30 compliance.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe without optional rice and toppings)
- Calories: 275
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
