If you love the flavors of a classic egg roll but want something quicker, lighter, and perfect for any night of the week, this Egg Roll in a Bowl Recipe is an absolute game changer. It captures all the savory, garlicky, ginger-infused goodness wrapped up in cabbage and ground turkey, without the hassle of frying or rolling. In just about 30 minutes, you get a comforting, hearty dish that feels indulgent yet wholesome, making it a go-to meal for busy days or when you’re craving that Asian-inspired flair without the extra carbs.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a key role in building layers of flavor, color, and texture. From crisp shredded cabbage to aromatic garlic and zingy ginger, every element brings something special to the bowl.
- Olive oil (2 tablespoons, divided): Provides the perfect base for cooking ground turkey and sautéing veggies without overpowering their natural flavors.
- Ground turkey (1 pound): A lean protein that absorbs all the seasonings beautifully and keeps the dish light but satisfying.
- Sweet onion (1 small, finely diced): Adds a gentle sweetness and delicate crunch, balancing savory and fresh elements.
- Shredded carrots (1 cup): Brightens up the dish with color and a subtle earthiness, enhancing texture in every bite.
- Garlic cloves (3, finely minced): Pack a punch of flavor and aroma that instantly wakes up the skillet.
- Fresh ginger (1 teaspoon, finely minced): Brings a warm, zesty kick essential to authentic Asian profiles.
- Chicken broth (¼ cup): Helps deglaze the pan and infuses moisture, intensifying flavor without heaviness.
- Cabbage (1 small head, about 8 cups shredded): The star ingredient that mimics the crunchy filling of an egg roll with minimal fuss.
- Soy sauce or Tamari (3 tablespoons): Adds that signature salty umami that makes this dish instantly crave-worthy.
- Rice vinegar (1 tablespoon): Brightens the whole bowl with a subtle tang, balancing richer notes.
- Salt (¾ teaspoon): Enhances all the natural tastes, making everything pop perfectly.
- Black pepper (½ teaspoon): Adds mild heat and depth, grounding the flavors.
- Toasted sesame oil (1 teaspoon): Drizzled at the end for a fragrant, nutty finish that practically sings.
- Cooked white rice: Forms a comforting base for serving, soaking up all the delicious juices.
- Green onions (green parts only, thinly sliced): Provides a fresh, crunchy topping that brightens every bite.
- Toasted sesame seeds: Adds texture and a toasty, nutty garnish.
- Sriracha Mayo (optional): Brings a creamy, spicy kick to up the indulgence factor if you like a little heat.
How to Make Egg Roll in a Bowl Recipe
Step 1: Cook the Ground Turkey
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add your ground turkey, breaking it up as it cooks until it’s almost fully browned, about 5 to 6 minutes. This forms the savory, meaty base that carries all the flavors in the dish. Don’t rush this step—letting the turkey brown a bit adds essential depth.
Step 2: Sauté the Aromatics and Veggies
Push the turkey to one side of the skillet, pour in the remaining tablespoon of olive oil, then add the diced onion. Cook the onion for about 3 to 4 minutes until it’s soft and translucent, stirring now and then. Next, stir in the shredded carrots, minced garlic, and fresh ginger. Let these cook together for 2 minutes while their flavors meld and fill your kitchen with an irresistible aroma.
Step 3: Deglaze and Add Cabbage
Pour in the chicken broth to deglaze the pan, scraping up all those lovely browned bits stuck to the bottom. Those little bits are flavor gold! Now, add your shredded cabbage along with soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything thoroughly, then cover the skillet and reduce the heat to medium-low. Let it cook gently for 12 to 15 minutes, stirring occasionally, until the cabbage reaches your preferred tenderness.
Step 4: Finish with Sesame Oil
Once the cabbage is perfectly tender, remove the skillet from the heat and drizzle the toasted sesame oil over the mixture. Give it one last stir to distribute the fragrant oil evenly. This step gives the dish that warm, nutty aroma and a rich finishing touch that makes this Egg Roll in a Bowl Recipe truly delightful.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
The real magic happens when you top your bowl. Thinly sliced green onions add a fresh, crisp bite and pop of color. Toasted sesame seeds introduce a satisfying crunch and nutty flavor that contrast perfectly with the soft cabbage and meat. If you’re feeling adventurous, a drizzle of sriracha mayo brings creamy heat that elevates all the flavors even more.
Side Dishes
This dish shines on its own, but pairing it with steamed white rice or cauliflower rice makes it more filling and completes the meal perfectly. For something lighter, a simple cucumber salad or steamed edamame offer fresh, cool sides that complement the warm, hearty bowl.
Creative Ways to Present
Want to impress family or guests? Serve the egg roll mixture in crisp lettuce cups to add crunch and a hands-on element. You can also scoop it over quinoa or noodles for a fun twist. Another crowd-pleaser is layering it in small individual bowls with a colorful garnish bar so everyone can customize with extra green onions, sesame seeds, or spicy mayo.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Egg Roll in a Bowl Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, so leftovers taste fantastic reheated.
Freezing
This dish freezes well, making it an excellent meal prep option. Let it cool completely, then transfer to a freezer-safe container or bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or chicken broth to rehydrate the cabbage if needed. You can also microwave it, covered, stirring halfway through. Just be sure to add a quick drizzle of sesame oil after warming to refresh that nutty aroma.
FAQs
Can I use ground beef or pork instead of turkey?
Absolutely! Ground beef or pork both work wonderfully in this recipe and will add a richer flavor. Just adjust the cooking time as needed to ensure it’s fully cooked.
Is this recipe gluten-free?
Yes, if you use gluten-free tamari instead of regular soy sauce, this dish can easily be gluten-free. Always double-check your other condiments and broths to be sure.
Can I make this vegetarian?
Definitely! Swap the ground turkey for firm tofu crumbles or sautéed mushrooms for a delicious vegetarian version that still captures the essence of the dish.
How spicy is this dish?
The Egg Roll in a Bowl Recipe itself is mild and packed with savory flavors. However, adding sriracha mayo or extra black pepper can easily kick up the heat to suit your taste.
What if I don’t have rice vinegar?
No worries! You can substitute it with a splash of apple cider vinegar or even white wine vinegar for a similar tang, but use sparingly so it doesn’t overpower the other flavors.
Final Thoughts
This Egg Roll in a Bowl Recipe is a wonderful way to enjoy all the flavor and comfort of a classic egg roll, but in a fuss-free, lighter form. It’s quick to make, versatile, and endlessly satisfying, making it a staple in my kitchen. I’m so excited for you to try it and discover how simple and delicious weeknight dinners can be with just a few pantry staples and fresh ingredients!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian American
- Diet: Low Fat
Description
This Egg Roll in a Bowl recipe is a quick and healthy deconstructed egg roll that combines ground turkey, shredded cabbage, and classic Asian flavors in a skillet. Ready in just 30 minutes, it’s an easy, low-carb alternative to traditional egg rolls served with rice and optional toppings like green onions, sesame seeds, and sriracha mayo.
Ingredients
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
For Serving
- Cooked white rice (optional)
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha mayo (optional)
Instructions
- Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is nearly cooked through, about 5 to 6 minutes.
- Sauté Onion and Add Vegetables: Push the cooked turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3 to 4 minutes until softened. Stir in the shredded carrots, minced garlic, and minced ginger, cooking for an additional 2 minutes while stirring frequently.
- Deglaze and Add Cabbage: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan. Then add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir the mixture well to combine all ingredients.
- Simmer Until Tender: Cover the skillet and reduce heat to medium-low. Let the mixture cook for 12 to 15 minutes, stirring occasionally, until the cabbage reaches your desired tenderness.
- Finish and Serve: Remove the skillet from heat and drizzle in the toasted sesame oil, stirring to incorporate. Serve the egg roll mixture over cooked white rice if desired, and garnish with sliced green onions, toasted sesame seeds, and sriracha mayo for an extra kick.
Notes
- Shredding the cabbage finely helps it cook evenly and absorb the flavors better.
- You can substitute ground beef or pork for turkey if preferred.
- Use Tamari for a gluten-free soy sauce alternative.
- Adjust the amount of sriracha mayo to your spice tolerance or omit for a milder dish.
- Leftovers keep well for up to 3 days refrigerated.
