Egg Roll in a Bowl

This Egg Roll in a Bowl recipe brings all the bold flavors and crunchy freshness of the classic Chinese takeout favorite but skips the deep-fried wrapper for a healthier meal. Ready in under thirty minutes with basic ingredients you probably already have, this one-skillet dinner will quickly become a weeknight staple packed with protein and crisp-tender veggies.

The first time I made this was after a long day at work when I needed something quick but comforting. Now every time I make it, it reminds me how satisfying and creative a weeknight dinner can be.

Ingredients

• Olive oil: Perfect for sautéing and brings a neutral base
• Ground turkey: Lean and mild soaks up all the seasonings
• Sweet onion: Provides a natural sweetness make sure it’s fresh and firm
• Shredded carrots: Adds crunch and color buy pre-shredded for speed
• Garlic cloves: Brings fragrant depth use fresh for best flavor
• Fresh ginger: Adds zing and warmth grate it yourself for the brightest taste
• Chicken broth: Adds body and umami opt for low sodium
• Cabbage or coleslaw mix: Delivers crunch look for tightly packed heads or crisp pre-shredded bags
• Soy sauce or Tamari: Gives depth of flavor choose Tamari for gluten free
• Rice vinegar: Adds light acidity and balance
• Salt: Season to bring everything together try sea salt for a clean finish
• Black pepper: Gives warmth and a little sharpness
• Toasted sesame oil: Drizzled at the end for nutty aroma always use toasted for best flavor
• For serving: try white rice green onions toasted sesame seeds or sriracha mayo to customize each bowl

Step-by-Step Instructions

Brown the Ground Turkey:

In a large skillet heat half the olive oil over medium heat. Add the ground turkey and break it up cooking for five to six minutes until almost browned with just a hint of pink left. Cooking straight through gives the meat a chance to get a little crispy and flavorful on the edges.

Sauté the Aromatics:

Push the turkey to one side of the pan. Pour the remaining olive oil into the empty space and add the finely diced onion. Let the onion cook for three to four minutes stirring every so often until it starts to soften and turn translucent. Toss in the shredded carrots garlic and fresh ginger. Stir constantly for two more minutes to keep the garlic from burning and to bring out all their aromas.

Deglaze the Pan:

Pour in the chicken broth and use a wooden spoon to scrape up any tasty brown bits stuck to the skillet. Those little bits build flavor that gives the finished dish so much depth.

Cook the Cabbage:

Add your shredded cabbage soy sauce rice vinegar salt and pepper to the skillet. Stir everything so the cabbage gets coated with the seasonings. Cover the pan reduce the heat to medium low and let the cabbage steam for twelve to fifteen minutes. Check for tenderness and give a taste midway to see if you want it more or less crisp.

Finish and Serve:

Remove the pan from the heat and drizzle with toasted sesame oil. To serve scoop into bowls maybe over white rice. Top with sliced green onions sesame seeds or a drizzle of sriracha mayo for extra richness and kick.

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Cabbage is the hero ingredient here I love watching it transform from crunchy shreds to savory ribbons that soak up the bold sauce Growing up my grandma always added a bit of ginger to her stir fries and I can taste a bit of her kitchen every time I make this egg roll in a bowl

How to Store Leftovers

Store your egg roll in a bowl in an airtight container in the refrigerator It stays fresh for up to four days and reheats surprisingly well Warm it up gently in a skillet for the best texture although the microwave works in a pinch it just comes out a tiny bit softer I do not recommend freezing as cabbage can get watery and mushy after thawing

Ingredient Swaps and Substitutions

Ground pork or chicken are great substitutes for turkey Tamari can stand in for soy sauce giving a gluten free option without sacrificing depth Pre-shredded coleslaw mix works beautifully and saves time For those who like more heat add red pepper flakes or use spicy sriracha mayo on top

Serving Suggestions

This dish is complete on its own but you can serve it over steamed white rice to soak up every last bit of sauce For more low carb options try serving over cauliflower rice or even in lettuce wraps I sometimes sprinkle over extra green onions and sesame seeds for color and crunch

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A Little About Egg Rolls

Egg rolls hail from Chinese American kitchens and are beloved for their crispy wrappers stuffed with savory mix of meat and cabbage This version brings all the fillings to your plate without the deep frying for a lighter but still indulgent meal You get all the flavor and none of the fuss

Recipe FAQs

→ Can I use ground pork instead of turkey?

Yes, ground pork works perfectly and delivers a richer, more traditional flavor. Adjust seasoning as needed for saltiness.

→ Which type of cabbage is best?

Freshly shredded green cabbage offers the best texture, but bagged coleslaw mix or pre-shredded cabbage are convenient substitutes.

→ Can I make this gluten-free?

Absolutely! Substitute regular soy sauce with tamari or coconut aminos for a gluten-free option without sacrificing taste.

→ How do I store and reheat leftovers?

Store cooled bowl in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet for best texture.

→ Is rice required as a base?

Rice is optional for extra bulk, but the dish stands alone as a low-carb option. Try cauliflower rice for a lighter base.