If you love the flavors of a classic egg roll but want a lighter, quicker, and mess-free way to enjoy them, the Egg Roll in a Bowl Recipe is your new best friend. This vibrant, savory dish captures all the deliciousness of those crispy appetizers without the fuss of wrappers or frying. Packed with ground turkey, crunchy cabbage, and perfectly seasoned with ginger and soy sauce, it’s a bowl full of comfort and satisfaction that comes together in just 30 minutes.
Ingredients You’ll Need
Getting this Egg Roll in a Bowl Recipe right starts with simple, fresh ingredients that each play a crucial role in flavor, texture, and color. These staples combine for a well-balanced and colorful dish, with ingredients working harmoniously to deliver that authentic egg roll taste in a wholesome way.
- 2 tablespoons olive oil (divided): Adds healthy fat and a subtle fruitiness while preventing sticking during cooking.
- 1 pound ground turkey: A lean protein that keeps the dish light yet satisfying and carries all the seasonings beautifully.
- 1 small sweet onion (finely diced): Brings a gentle sweetness and mild pungency that soften as they cook.
- 1 cup shredded carrots: Provides natural sweetness, vibrant color, and a satisfying crunch.
- 3 garlic cloves (finely minced): Infuses a warm, aromatic depth that lifts every bite.
- 1 teaspoon finely minced fresh ginger: Adds a subtle zing and freshness that’s signature to Asian-inspired flavors.
- ¼ cup chicken broth: Keeps the mixture moist and helps to scrape up those flavorful browned bits.
- 1 small head cabbage (about 8 cups shredded): The star vegetable that gives this dish its signature crunch and mild sweetness.
- 3 tablespoons soy sauce or Tamari: Brings salty, umami richness that ties all the flavors together.
- 1 tablespoon rice vinegar: Adds a bright acidity for balance and a slight tanginess.
- ¾ teaspoon salt: Enhances and amplifies the natural flavors within the bowl.
- ½ teaspoon black pepper: Adds mild heat and an earthy note.
- 1 teaspoon toasted sesame oil: A finishing drizzle that gives a nutty, irresistible aroma and depth.
- Cooked white rice: Perfect for serving as a base to soak up all the savory goodness.
- Green onions (green parts only, thinly sliced): For a fresh, crisp garnish with a subtle oniony bite.
- Toasted sesame seeds: Adds a delicate crunch and toasted flavor for extra texture.
- Sriracha Mayo (optional): For a creamy, spicy finish that takes the dish to another level.
How to Make Egg Roll in a Bowl Recipe
Step 1: Cook the Ground Turkey
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Adding ground turkey is the protein base of this recipe, and cooking it until it’s almost done—about 5 to 6 minutes—builds a great foundation of meaty flavor and texture. Don’t over-stir; let it brown a bit for extra depth.
Step 2: Sauté Onions and Veggies
Push the turkey to one side of the pan, then add the remaining tablespoon of olive oil and diced sweet onion. Let the onions soften for 3 to 4 minutes, stirring occasionally until fragrant and lightly golden. Then toss in shredded carrots, minced garlic, and fresh ginger, cooking for another couple of minutes until everything smells incredible and the garlic is just starting to bloom.
Step 3: Add Liquids and Cabbage
Pour in the chicken broth to deglaze the pan, scraping up any tasty browned bits from the bottom—that’s where a lot of flavor hides! Next, stir in the shredded cabbage along with soy sauce or Tamari, rice vinegar, salt, and black pepper. Cover the skillet, reduce the heat to medium-low, and let it all steam together for about 12 to 15 minutes, until the cabbage is tender but still has a satisfying bite.
Step 4: Finish with Sesame Oil
Remove the skillet from heat and drizzle the toasted sesame oil over the mixture. This aromatic addition gives the dish that irresistible nutty flavor and completes the classic egg roll profile in bowl form. Give everything one last gentle toss to blend all those wonderful flavors.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
The magic of this Egg Roll in a Bowl Recipe shines even brighter with fresh garnishes. Sprinkle thinly sliced green onions and toasted sesame seeds on top for pops of color, texture, and bursts of flavor. If you love a little heat and creaminess, a dollop of sriracha mayo adds an exciting finishing touch.
Side Dishes
This dish pairs beautifully with simple, complementary sides like steamed or fried rice, or even a light cucumber salad to add cool, crisp contrast. Because the bowl is packed with veggies and protein already, sides can be straightforward but still keep the meal balanced and satisfying.
Creative Ways to Present
If you’re serving this to friends or family, try setting out a “build-your-own bowl” bar with cooked rice, the egg roll mixture, and various toppings including chopped peanuts, shredded cabbage slaw, fresh cilantro, and lime wedges. It turns a humble dish into a fun, interactive dinner experience everyone will love.
Make Ahead and Storage
Storing Leftovers
This Egg Roll in a Bowl Recipe keeps well in the fridge for up to 3 days. Store leftover portions in an airtight container to maintain freshness and prevent any moisture loss. The flavors even deepen a bit after resting overnight!
Freezing
If you want to make it ahead for busy days, you can freeze the cooked mixture in portions. Use freezer-safe containers or heavy-duty bags, and it will keep well for up to 2 months. Just be aware that the cabbage may soften somewhat upon thawing but the taste remains wonderful.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave until warmed through. Adding a splash of chicken broth while reheating can help restore some moisture if it seems dry. Top with fresh garnishes again to revive the bright, fresh flavors!
FAQs
Can I use ground beef instead of ground turkey?
Absolutely! Ground beef works well if you prefer a richer flavor. Just choose lean beef to keep the dish from becoming too greasy, and cook it the same way as ground turkey.
Is this recipe gluten-free?
It can be easily made gluten-free by using Tamari instead of regular soy sauce. Tamari is a great gluten-free alternative that still delivers that classic umami punch.
Can I add other vegetables?
Definitely. Feel free to toss in mushrooms, bell peppers, or snap peas to mix up the texture and add extra nutrition. Just adjust cooking times accordingly so everything stays tender-crisp.
What if I want to make it vegetarian?
Swap out the ground turkey for crumbled tofu, tempeh, or even cooked lentils, and use vegetable broth instead of chicken broth. The seasonings will still shine through beautifully!
How spicy is this recipe? Can I control the heat?
The basic recipe isn’t spicy, but the optional sriracha mayo adds a nice kick. You can easily skip it or add as much as you like, making this dish perfect for anyone’s heat preference.
Final Thoughts
I can’t recommend this Egg Roll in a Bowl Recipe enough for a busy weeknight or anytime you want to enjoy all the flavors of an egg roll without the hassle. It’s a bowl full of hearty, fresh, and comforting goodness that feels like a little celebration with every bite. Give it a try—you’ll wonder how you ever lived without this easy, delicious favorite!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Low Fat
Description
This Egg Roll in a Bowl recipe is a quick and healthy deconstructed egg roll that captures all the flavor of a classic egg roll without the wrapper. Ground turkey, cabbage, and fresh vegetables are stir-fried with garlic, ginger, and soy sauce to create a delicious low-carb, high-protein meal that’s perfect for a weeknight dinner. Serve it over rice or enjoy it on its own for a flavorful, comforting dish.
Ingredients
Main Ingredients
- 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 finely minced fresh ginger
- 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
For Serving
- Cooked white rice
- Green onions (green parts only), thinly sliced
- Toasted sesame seeds
- Sriracha mayo (optional)
Instructions
- Cook Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is almost completely cooked through, about 5-6 minutes.
- Sauté Vegetables: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3-4 minutes until softened. Then add shredded carrots, minced garlic, and fresh ginger, cooking for an additional 2 minutes while stirring frequently.
- Add Broth and Deglaze: Pour in the chicken broth and use a spatula to scrape up any browned bits stuck to the bottom of the pan. This adds deep flavor to the dish.
- Cook Cabbage: Add the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper. Stir well to combine all ingredients. Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes or until the cabbage reaches your preferred tenderness.
- Finish Flavor: Remove the pan from heat and drizzle with toasted sesame oil. Stir to incorporate the nutty aroma throughout the dish.
- Serve: Spoon the egg roll mixture over cooked white rice if desired. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for some heat and creaminess.
Notes
- You can substitute ground turkey with ground chicken or pork based on preference.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- Adjust soy sauce according to salt preference; consider low-sodium soy sauce for a lower sodium option.
- Shredding the cabbage finely ensures it cooks evenly and softens quickly.
- Sriracha mayo adds a spicy, creamy element but can be omitted for a lighter dish.
