Why Make This Recipe
Egg Roll in a Bowl is a quick and easy dish that brings the delicious flavors of traditional egg rolls to your dinner table without the hassle of rolling them up. It’s a one-pan meal that’s great for busy weeknights. Plus, it’s packed with nutrients from vegetables, lean protein from turkey, and it’s customizable to your taste.
How to Make Egg Roll in a Bowl
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, see note)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice (optional)
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for about 5-6 minutes until almost cooked through.
- Push the turkey to one side of the pan and add the onion along with the remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, garlic, and ginger to the skillet and cook for an additional 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape up any brown bits from the bottom of the pan.
- Add the cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir well, then cover the skillet. Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
- Remove from heat and stir in the toasted sesame oil.
- Serve your egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and a drizzle of sriracha mayo, if desired.
How to Serve Egg Roll in a Bowl
Serve the egg roll in a bowl hot, straight from the skillet, over a bed of warm white rice. Top it with sliced green onions and a sprinkle of toasted sesame seeds for added flavor and crunch. For those who enjoy a little heat, add sriracha mayo on the top.
How to Store Egg Roll in a Bowl
To store the leftover egg roll in a bowl, let it cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. When ready to enjoy again, reheat in the microwave or on the stovetop until warmed through.
Tips to Make Egg Roll in a Bowl
- You can swap the ground turkey for other proteins like ground chicken, beef, or tofu for a vegetarian option.
- For added crunch, include chopped water chestnuts.
- Adjust the level of spice by adding more or less sriracha mayo, or even some crushed red pepper flakes.
Variation
Feel free to change up the vegetables based on what you have on hand. Peppers, snap peas, and bean sprouts make great additions or substitutes.
FAQs
1. Can I use a different type of meat?
Yes, ground chicken or beef can be used instead of turkey. Tofu is also a great option for a vegetarian version.
2. Is this recipe gluten-free?
To make this dish gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
3. Can I freeze this dish?
Yes, you can freeze the egg roll in a bowl after it cools, but it’s best enjoyed fresh. If freezing, use within 2 months for best flavor.
Egg Roll in a Bowl
Ingredients
For the base
- 2 tablespoons olive oil (divided) One tablespoon for cooking the turkey, the other for the onion.
- 1 pound ground turkey Lean protein source.
- 1 small sweet onion (finely diced)
- 1 cup shredded carrots
- 3 cloves garlic (finely minced)
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage (about 8 cups shredded) See note for portion.
- 3 tablespoons soy sauce or tamari Use tamari for gluten-free version.
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice (optional) For serving.
- Green onions (green parts only, thinly sliced) For garnish.
- Toasted sesame seeds For garnish.
- Sriracha Mayo (optional) For those who like heat.
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook for about 5-6 minutes until almost cooked through.
- Push the turkey to one side of the pan and add the onion along with the remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, garlic, and ginger to the skillet and cook for an additional 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape up any brown bits from the bottom of the pan.
- Add the cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir well and cover the skillet.
- Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
- Remove from heat and stir in the toasted sesame oil.
- Serve your egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and a drizzle of sriracha mayo, if desired.