Egg Roll in a Bowl Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
293 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Egg Roll in a Bowl Recipe
Description
This recipe uses ground turkey cooked with finely diced onion, shredded carrots, garlic, and fresh ginger to build layered flavors. Adding chicken broth helps incorporate browned bits from the pan for depth. Shredded cabbage softens as it simmers with soy sauce or tamari, rice vinegar, salt, and pepper, creating a savory and tangy base reminiscent of traditional egg roll filling.
Finishing the dish with toasted sesame oil enhances the fragrance and richness. Serving it over white rice allows the savory juices to be absorbed, and toppings like green onions, toasted sesame seeds, and sriracha mayonnaise add texture and a slight kick.
Leftovers keep well refrigerated for a few days but can become soggy if frozen. Reheating gently in a skillet is best to maintain texture.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 1 sweet onion finely diced, small
- 1 cup carrot shredded
- 3 garlic finely minced, cloves
- 1 teaspoon ginger finely minced, fresh
- ¼ cup chicken broth
- 1 cabbage about 8 cups shredded (see note, small head
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sesame oil toasted
For Serving (Optional):
- white rice cooked
- green onions green parts only, thinly sliced
- sesame seeds toasted
- mayonnaise optional, with sriracha
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness. Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
- This updated recipe includes more cabbage, soy sauce, rice vinegar, and salt for balanced flavor and volume.
- Store leftovers refrigerated up to 3-4 days; freezing is not recommended due to cabbage texture changes.
- Reheat gently in a skillet to retain texture better than microwaving.
- Use freshly shredded cabbage or coleslaw mix; tamari is preferred for reduced sodium and gluten-free option.
- Coconut liquid aminos can replace soy sauce for Whole30 compliance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 1367mg | 57% |
| Potassium | 909mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 5599IU | 112% |
| Vitamin C | 88mg | 98% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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