Go Back

Egg Roll in a Bowl

A quick, easy, and healthy meal that captures all the flavors of traditional egg rolls without the hassle of frying. Packed with protein and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

For the egg roll mixture
  • 2 tablespoons olive oil (divided)
  • 1 pound ground turkey
  • 1 small sweet onion (finely diced)
  • 1 cup shredded carrots
  • 3 cloves garlic (finely minced)
  • 1 teaspoon finely minced fresh ginger
  • ¼ cup chicken broth
  • 1 small head cabbage (about 8 cups shredded) See note
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon toasted sesame oil
For serving
  • Cooked white rice
  • Green onions (green parts only, thinly sliced)
  • Toasted sesame seeds
  • Sriracha Mayo (optional)

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the ground turkey to the skillet and cook for about 5-6 minutes until it is almost cooked through, breaking it apart with a spatula.
  3. Push the turkey to one side of the pan and add the remaining tablespoon of olive oil and finely diced onion to the other side. Cook for 3-4 minutes until the onion becomes soft.
  4. Add the shredded carrots, minced garlic, and minced ginger to the skillet and cook for about 2 minutes, stirring frequently.
Cooking
  1. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
  2. Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Mix well and cover the skillet.
  3. Reduce the heat to medium-low and let it cook for 12-15 minutes until the cabbage softens to your liking.
  4. Remove from heat, drizzle with toasted sesame oil, and stir to combine.
Serving
  1. Place the egg roll mixture over cooked white rice if using. Top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Freezing is also an option before adding rice and toppings; it can be frozen for 2-3 months.