Egg Roll in a Bowl
This Egg Roll in a Bowl brings all the savory flavors of a classic egg roll into a quick and healthy one-skillet meal. With tender cabbage, seasoned ground turkey, and aromatic garlic and ginger, it's a perfect low-carb, veggie-packed dinner for busy weeknights.
Servings: 4
Calories: 293kcal
Ingredients
For the Bowl:
- 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 fresh ginger finely minced
- 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
Optional for Serving:
- Cooked white rice
- Green onions green parts only, thinly sliced
- Toasted sesame seeds
- Sriracha mayo
Instructions
Cook the Turkey
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ground turkey and cook until almost fully cooked, about 5-6 minutes.
Cook the Vegetables
- Push the turkey to one side of the skillet.
- Add the remaining tablespoon of olive oil and diced onion.
- Cook for 3-4 minutes, stirring occasionally.
- Stir in shredded carrots, garlic, and ginger. Cook for an additional 2 minutes, stirring frequently.
Deglaze the Skillet
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add Cabbage and Seasonings
- Stir in shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and black pepper.
- Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
Finish the Dish
- Remove the skillet from heat and stir in the toasted sesame oil.
Serve
- Serve the egg roll mixture over cooked white rice, if desired.
- Garnish with sliced green onions, toasted sesame seeds, and sriracha mayo, if using.
Notes
Prep Ahead: For quicker assembly, shred the cabbage and carrots a day in advance.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium-low heat for the best texture, or microwave if needed.
Freezing Tip: This dish is not freezer-friendly due to the cabbage becoming mushy when thawed.
Cabbage Tip: Freshly shredded cabbage offers the best flavor and texture.