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Egg Roll in a Bowl Recipe

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4 from 3 reviews

This Egg Roll in a Bowl recipe captures all the delicious flavors of a classic egg roll without the wrapper. Ground turkey, shredded cabbage, carrots, garlic, and ginger are sautéed together in a savory sauce made with soy sauce, rice vinegar, and chicken broth, then finished with toasted sesame oil. Served over white rice and topped with green onions, toasted sesame seeds, and optional sriracha mayo, it's an easy low-carb, one-pan meal that comes together in just 30 minutes.

Ingredients

Protein and Vegetables

  • 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
  • 1 small head cabbage (about 8 cups shredded)

Liquids and Sauces

  • ¼ cup chicken broth
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil

Seasonings

  • ¾ teaspoon salt
  • ½ teaspoon black pepper

To Serve

  • Cooked white rice
  • Green onions (green parts only, thinly sliced)
  • Toasted sesame seeds
  • Sriracha mayo (optional)

Instructions

  1. Cook the Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook it until it's almost fully cooked through, about 5 to 6 minutes.
  2. Sauté Onion and Vegetables: Push the turkey to one side of the skillet, then add the remaining tablespoon of olive oil along with the finely diced onion. Cook for 3 to 4 minutes, stirring occasionally. Next, add shredded carrots, minced garlic, and minced ginger. Stir and cook for an additional 2 minutes to release their flavors.
  3. Add Broth and Deglaze: Pour in the chicken broth, using a spatula to scrape up any browned bits from the bottom of the pan to enhance flavor.
  4. Cook the Cabbage: Stir in the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and black pepper. Mix everything well, then cover the skillet. Reduce heat to medium-low and cook for 12 to 15 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
  5. Finish with Sesame Oil: Remove the skillet from heat and drizzle the toasted sesame oil over the mixture for a nutty finish. Stir to combine.
  6. Serve: Spoon the egg roll mixture over cooked white rice if desired. Garnish with thinly sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for a spicy kick if you like.

Notes

  • Shredding the cabbage finely ensures it cooks evenly and mimics the texture of the filling inside an egg roll.
  • You can substitute ground turkey with ground chicken, pork, or beef based on preference.
  • Using tamari makes this recipe gluten-free if you choose gluten-free tamari.
  • Sriracha mayo adds a spicy and creamy layer of flavor but is optional for those who prefer it mild.
  • Leftovers store well in an airtight container in the fridge for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://dishcooks.com/egg-roll-in-a-bowl-recipe/