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Egg Roll in a Bowl
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Egg Roll in a Bowl

Like an egg roll, but hold the wrapper! Ground meat, crunchy cabbage, and carrots stir fried in an umami-rich, savory sauce. Ready in 30 min!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings, about 6 1/2 cups
Calories: 263 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 3 tablespoons soy sauce divided (see note, low sodium
  • 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
  • 16 ounces ground turkey to make vegetarian, swap crumbled extra-firm tofu; press it dry first, 90% or 93% lean
  • 8 ounces cremini mushrooms
  • 3 cloves garlic
  • 1 small bunch green onions divided
  • 1 tablespoon canola oil olive oil will smoke, so I suggest one of these other oils instead, or grapeseed oil or similar neutrally flavored high-temperature cooking oil
  • 1 broccoli coleslaw
  • 1 cup carrot freshly grated from peeled carrots or store-bought, grated
  • 1 tablespoon ginger minced (or one teaspoon ground ginger, though the flavor will be less bright, fresh
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili paste plus additional to taste, fresh, sambal oelek, or hot sauce of choice
  • 2 teaspoons sesame oil
  • ¼ teaspoon black pepper ground
For Serving:
  • brown rice prepared
  • quinoa prepared
  • cauliflower rice

Instructions

    Cup of Yum
  1. In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  2. Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
  3. Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  4. Add the green onions (reserve a small handful for serving) and mushrooms.
  5. Cook until the mushrooms soften, about 2 additional minutes.
  6. Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  7. Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.

Notes

  • se coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
  • *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
  • TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
  • TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
  • TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 

Nutrition Information

Serving 1(of 4), about 1 1/2 cups without rice Calories 263kcal (13%) Carbohydrates 9g (3%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 84mg (28%) Potassium 664mg (14%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5495IU (110%) Vitamin C 4mg (4%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings, about 6 1/2 cups

Amount Per Serving

Calories 263

% Daily Value*

Serving 1(of 4), about 1 1/2 cups without rice
Calories 263kcal 13%
Carbohydrates 9g 3%
Protein 24g 48%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 84mg 28%
Potassium 664mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 5495IU 110%
Vitamin C 4mg 4%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.