4.9 from 717 votes
Egg Roll in a Bowl Recipe
Egg Roll in a Bowl recreates the flavors of egg rolls without the wrapper by cooking ground turkey with shredded cabbage, carrots, and aromatics like garlic and ginger. The mixture simmers in a broth seasoned with soy sauce, rice vinegar, and toasted sesame oil, resulting in tender, flavorful bites ideal served over rice with optional garnishes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
293 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 293
% 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.