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
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
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.
