Egg Roll in a Bowl
Egg Roll in a Bowl is a delightful twist on traditional egg rolls, transforming all the delicious fillings into a nourishing and easy-to-make dish. This recipe perfectly captures the flavors of the beloved appetizer while making it healthier and quicker to prepare. You get all the comforting tastes without the hassle of rolling out wrappers, which makes this dish perfect for busy weeknights or those looking to indulge in a light yet satisfying meal.
Why Make This Recipe
This recipe is not only a healthier alternative to deep-fried egg rolls but also incredibly versatile. The combination of ground turkey, fresh vegetables, and seasonings creates a flavor-packed bowl that is both nutritious and filling. It’s a fantastic way to sneak in more veggies while keeping the meal enjoyable. Moreover, Egg Roll in a Bowl is quick to whip up, making it a go-to option for those nights when time is of the essence. It also adheres to various dietary preferences, satisfying those looking for gluten-free or low-carb meal options by pairing it with or without rice.
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 until it is almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan, and add the diced onion and the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, minced garlic, and ginger, cooking them for an additional 2 minutes while stirring frequently.
- Pour in the chicken broth, scraping any brown bits from the bottom of the pan to incorporate those flavors.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well, cover, and reduce the heat to medium-low.
- Cook for 12-15 minutes, or until the cabbage reaches your desired tenderness. Remove from heat and stir in the toasted sesame oil.
- Serve immediately over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
How to Serve Egg Roll in a Bowl
Egg Roll in a Bowl can be served as a standalone dish or with a side of cooked white rice, which adds an additional layer of fullness to the meal. Garnish with thinly sliced green onions and toasted sesame seeds for added texture and presentation. If you enjoy a bit of heat, offering Sriracha Mayo on the side allows each person to customize their bowl according to their spice preference.
How to Store
Leftovers of Egg Roll in a Bowl can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. If you’ve added rice, consider reheating the rice separately to maintain its texture.
Tips to Make
- For a lower-carb version, skip the rice entirely or use cauliflower rice instead.
- Customize the vegetables based on what’s in season or what you have on hand—bell peppers, snap peas, and mushrooms all work beautifully.
- To add a bit more crunch, top the dish with some crushed nuts or crispy chow mein noodles just before serving.
Variation
Feel free to switch out the ground turkey for other proteins like chicken, pork, or tofu to suit your taste or dietary needs. Additionally, experimenting with different sauces, like hoisin or sweet chili sauce, can provide a new flavor profile to this already versatile dish.
FAQs
1. Can I make Egg Roll in a Bowl ahead of time?
Yes, you can prepare this dish ahead of time, and it stores well in the refrigerator for up to 3-4 days. Simply reheat before serving.
2. Can I use pre-made coleslaw mix for this recipe?
Absolutely! Using a pre-packaged coleslaw mix can save time and still provide the crunchy texture and flavors you’re looking for.
3. Is this recipe gluten-free?
To make this recipe gluten-free, substitute the soy sauce with tamari, and ensure that any other sauces you use are also gluten-free.
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 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, shredded (about 8 cups) See note for advice.
- 3 tablespoons soy sauce or tamari Use tamari for a gluten-free option.
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice (optional) Add for a more filling meal.
- Green onions (green parts only, thinly sliced) For garnishing.
- Toasted sesame seeds For garnishing.
- Sriracha Mayo (optional) For those who like a bit of heat.
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan, and add the diced onion and the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, minced garlic, and ginger, cooking them for an additional 2 minutes while stirring frequently.
- Pour in the chicken broth, scraping any brown bits from the bottom of the pan to incorporate those flavors.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well, cover, and reduce the heat to medium-low.
- Cook for 12-15 minutes, or until the cabbage reaches your desired tenderness. Remove from heat and stir in the toasted sesame oil.
- Serve immediately over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
