Go Back
Delicious egg roll in a bowl served in a colorful dish

Egg Roll in a Bowl

A deliciously modern twist on the classic egg roll, made with ground turkey and colorful vegetables in a single skillet, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground turkey Can substitute with ground chicken or plant-based meat.
  • 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 Fresh vegetables enhance texture.
  • 3 tablespoons soy sauce or tamari Use low-sodium for a healthier option.
  • 1 tablespoon rice vinegar
  • ¾ teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper
  • 1 teaspoon toasted sesame oil For a nutty finish.
  • Cooked white rice to serve
  • Green onions thinly sliced, green parts only For garnish.
  • Toasted sesame seeds For garnish.
  • Sriracha Mayo (optional) For a spicy kick.

Method
 

Cooking Process
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the ground turkey and cook until it’s almost fully browned, about 5-6 minutes.
  3. Push the turkey to one side of the skillet, then pour in the remaining oil and add the diced onion. Cook for 3-4 minutes, stirring occasionally.
  4. Stir in the shredded carrots, garlic, and ginger, and cook for an additional 2 minutes, mixing frequently.
  5. Pour in the chicken broth, scraping up any delicious brown bits from the bottom of the pan for extra flavor.
  6. Add the cabbage, soy sauce, rice vinegar, salt, and pepper. Stir well, cover the skillet, and reduce the heat to medium-low. Cook for 12-15 minutes until the cabbage is tender and wilted.
  7. Remove from heat and stir in the toasted sesame oil for that nutty finish.
  8. Serve over cooked white rice, garnishing with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha Mayo for those who enjoy a spicy kick.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days. For long-term storage, freeze without the rice for up to 3 months.