Egg Roll in a Bowl Recipe
This Egg Roll in a Bowl recipe offers all the delicious flavors of a classic egg roll without the hassle of wrappers or frying. Ground turkey is cooked with shredded cabbage, carrots, garlic, and ginger, then simmered in a savory sauce made with soy sauce, rice vinegar, and toasted sesame oil. Served over white rice and garnished with green onions, toasted sesame seeds, and optional sriracha mayo, this dish delivers a satisfying, low-carb, and easy weeknight meal inspired by Asian flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
Protein 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, stirring occasionally, until the turkey is almost cooked through, about 5-6 minutes.
- Sauté the aromatics and carrots: Push the cooked turkey to one side of the skillet, add the remaining tablespoon of olive oil, and then add the diced onion. Cook for 3-4 minutes until the onion is softened, stirring occasionally. Add shredded carrots, minced garlic, and minced ginger; cook for an additional 2 minutes while stirring frequently to combine the flavors.
- Deglaze and combine with cabbage: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan for added flavor. Then add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the mixture: Cover the skillet and reduce the heat to medium-low. Let the mixture cook for 12-15 minutes, stirring occasionally, until the cabbage has softened to your desired tenderness.
- Finish with sesame oil: Remove the skillet from heat and drizzle the toasted sesame oil over the mixture. Stir to evenly distribute the nutty flavor.
- Serve: Spoon the egg roll mixture over cooked white rice. Garnish with thinly sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired, for an added spicy kick.
Notes
- To shred cabbage, remove the core and thinly slice or use a food processor.
- Ground turkey can be substituted with ground chicken or pork if preferred.
- For a gluten-free version, use tamari instead of soy sauce.
- Sriracha mayo adds a spicy, creamy element but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Keywords: egg roll in a bowl, ground turkey recipe, low carb dinner, Asian inspired stir fry, healthy weeknight meal, easy ground turkey recipes
Find it online: https://tastewithamy.com/egg-roll-in-a-bowl-recipe/
