Egg Roll in a Bowl Recipe
Egg Roll in a Bowl is a delicious, quick, and healthy dish that captures the flavors of traditional egg rolls without the hassle of deep-frying. This recipe combines ground turkey, fresh vegetables, and flavorful seasonings all in one bowl, making it a satisfying meal that’s perfect for busy weeknights. Plus, it’s versatile, allowing you to customize ingredients to fit your taste preferences.
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Why You’ll Love This Egg Roll in a Bowl
This Egg Roll in a Bowl recipe is not only simple to make but also packed with nutrition. The combination of lean protein from turkey, fiber from cabbage, and vitamins from carrots offers a wholesome meal that doesn’t compromise on flavor.
Whether you’re following a low-carb diet or just looking for a quick weeknight dinner, this dish checks all the boxes. You can enjoy the same savory taste as traditional egg rolls without the extra calories and mess.
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
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Step-by-Step Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until almost fully cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add the diced onion along with the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add shredded carrots, minced garlic, and ginger, cooking for 2 minutes while stirring frequently.
- Pour in the chicken broth, scraping any brown bits from the bottom of the pan.
- Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well to combine and cover.
- Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
- Remove the pan from heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over cooked white rice if desired. Top with green onions, toasted sesame seeds, and Sriracha mayo if you like a spicy kick.
How to Serve Egg Roll in a Bowl
Egg Roll in a Bowl makes an excellent standalone dish. However, you can serve it over rice or enjoy it as is for a low-carb option. This recipe is fantastic for meal prepping; simply divide it into meal containers for easy grab-and-go lunches. Don’t hesitate to customize your toppings for added flavor, such as crushed peanuts, a sprinkle of chives, or even a drizzle of hoisin sauce for a sweet touch.
How to Store Egg Roll in a Bowl
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. For longer storage, you can freeze the mixture for up to 3 months. Thaw overnight in the fridge before reheating.
Tips to Make Egg Roll in a Bowl Perfect
- Use fresh ingredients: Fresh vegetables enhance the flavor and texture of the dish.
- Adjust seasoning: Feel free to tweak the salt and pepper to your taste. You could also add more soy sauce or tamari for an extra umami kick.
- Cabbage variety: While green cabbage works best, you can also try napa cabbage or even a mix of both for different textures.
Flavor Variations
- Add Protein: Swap ground turkey for beef, chicken, or even tofu for a vegetarian option.
- Spice it Up: Include chili flakes or sriracha into the mix for added heat.
- Different Veggies: Customize by adding bell peppers, snap peas, or mushrooms for additional color and nutrition.
Pro Tips for Success
- Don’t overcook: Keep an eye on the cabbage; cook it just until it’s tender but still retains some crunch for the best texture.
- Prepare toppings ahead: Slice green onions and toast sesame seeds in advance to save time during meal prep.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare this dish in advance. Cook the mixture, let it cool, and store it in the fridge for up to 4 days. Reheat before serving.
Can I use a different type of meat?
Absolutely! Ground chicken, beef, or even plant-based proteins can work well in this recipe. Just adjust the cooking time as needed based on the protein.
Is there a vegetarian version of Egg Roll in a Bowl?
Yes! Simply substitute ground turkey with crumbled tofu or a meat substitute of your choice, and ensure all sauces used are vegan.
Final Thoughts
Egg Roll in a Bowl is a fantastic, quick meal that integrates genuine flavors while keeping it healthy. With its variety of ingredients that pack nutrition and taste, it’s easy to see why this dish has gained popularity in homes everywhere. Perfect for meal prepping or a speedy weeknight dinner, this recipe is sure to delight your family and leave them asking for seconds.
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 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
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
Serving Options
- 1 cup cooked white rice for serving
- to taste green onions thinly sliced, green parts only
- to taste toasted sesame seeds
- to taste Sriracha Mayo optional
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until almost fully cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add the diced onion along with the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add shredded carrots, minced garlic, and ginger, cooking for 2 minutes while stirring frequently.
- Pour in the chicken broth, scraping any brown bits from the bottom of the pan.
- Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well to combine and cover.
- Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
- Remove the pan from heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over cooked white rice if desired. Top with green onions, toasted sesame seeds, and Sriracha mayo if you like a spicy kick.
