Description
This Egg Roll in a Bowl recipe is a delicious and healthy deconstructed version of classic egg rolls. It features ground turkey, shredded cabbage, and carrots cooked with garlic, ginger, and soy sauce for an easy stir-fry dish that captures all the flavors of an egg roll without the wrapper. Perfect for a quick weeknight meal, it’s served over steamed white rice and garnished with green onions, toasted sesame seeds, and an optional spicy sriracha mayo for added flavor and crunch.
Ingredients
Meat and Oil
- 2 tablespoons olive oil (divided)
- 1 pound ground turkey
Vegetables
- 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 Seasonings
- ¼ cup chicken broth
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
To Serve
- 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 fully cooked through, about 5-6 minutes.
- Sauté Aromatics and Veggies: 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 stir in the shredded carrots, minced garlic, and fresh ginger, cooking for another 2 minutes while stirring frequently. Pour in the chicken broth and scrape the bottom of the pan to lift any flavorful browned bits.
- Add Cabbage and Seasonings: Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper to the skillet. Stir everything together well. Cover the skillet and reduce the heat to medium-low. Allow the mixture to cook for 12-15 minutes or until the cabbage reaches your preferred tenderness. Remove the skillet from heat and stir in the toasted sesame oil.
- Serve: Spoon the egg roll mixture over cooked white rice if desired. Garnish with thinly sliced green onion tops, toasted sesame seeds, and a drizzle of sriracha mayo for some spicy creaminess. Enjoy immediately.
Notes
- Shredding the cabbage finely allows it to cook quickly and mimic the texture of chopped egg roll wrappers in this deconstructed dish.
- Use tamari instead of soy sauce for a gluten-free option.
- Sriracha mayo is optional but adds a wonderful spicy and creamy contrast.
- Ground turkey can be swapped for ground chicken or pork if preferred.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
