Description
This Egg Roll in a Bowl recipe is a quick, flavorful, and healthy one-pan meal that captures all the delicious flavors of a classic egg roll without the wrapper. Using ground turkey, fresh vegetables, and a simple combination of soy sauce, ginger, and garlic, this dish is perfect for a weeknight dinner that feels comforting and satisfying. Served over rice and garnished with green onions, sesame seeds, and optional sriracha mayo, it’s a low-carb spin on the traditional takeout favorite.
Ingredients
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
- 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
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 of olive oil in a large skillet over medium heat. Add the ground turkey and cook for 5-6 minutes until it is almost fully cooked through, breaking it apart as it cooks.
- Sauté Aromatics and Vegetables: Push the cooked turkey to one side of the pan and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally until softened. Then add shredded carrots, minced garlic, and ginger. Cook for an additional 2 minutes, stirring frequently to combine flavors.
- Add Broth and Deglaze: Pour in ¼ cup of chicken broth and use a spatula to scrape up any browned bits stuck to the bottom of the skillet. This adds rich flavor to the dish.
- Cook the Cabbage: Add the 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 12-15 minutes, stirring occasionally, until the cabbage has softened to your preferred tenderness.
- Finish with Sesame Oil: Remove the skillet from heat and drizzle 1 teaspoon of toasted sesame oil over the mixture. Stir gently to distribute the nutty flavor evenly throughout the dish.
- Serve and Garnish: Spoon 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 added spice and creaminess.
Notes
- Shredding the cabbage finely helps it cook evenly and mimic the texture of shredded vegetables found inside an egg roll.
- You can substitute ground turkey with ground chicken, pork, or beef if preferred.
- For a gluten-free option, ensure to use tamari instead of soy sauce.
- Sriracha mayo is optional but adds a nice spicy kick; you can make your own by mixing mayonnaise with sriracha sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.
