Egg Roll in a Bowl
A quick and easy one-pan meal that captures the delicious flavors of traditional egg rolls, full of nutrients from vegetables and lean turkey, perfect for busy weeknights.
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.
Notes
Let leftovers cool completely, store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop when ready to eat. Customize the recipe with various proteins and vegetables.