Egg Roll in a Bowl
A delightful and healthier twist on traditional egg rolls, featuring ground turkey and fresh vegetables, all in a quick and easy 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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving. For a lower-carb version, skip the rice or use cauliflower rice. Customize with seasonal vegetables.