Description
This Egg Roll in a Bowl recipe is a quick and flavorful low-carb alternative to traditional egg rolls. Packed with ground turkey, fresh cabbage, carrots, and a savory blend of soy sauce, ginger, and garlic, it delivers all the delicious flavors of an egg roll without the wrapper. A perfect weeknight meal that’s easy to prepare, healthy, and can be served with optional white rice and toppings like green onions, toasted sesame seeds, and sriracha mayo.
Ingredients
Units
Scale
Main 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
- 1/4 cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
Optional For Serving
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Cook the Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, for 5-6 minutes until it is almost fully cooked through.
- Sauté Onion and Vegetables: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced sweet onion and cook for 3-4 minutes, stirring occasionally. Then add the shredded carrots, minced garlic, and fresh minced ginger. Cook for an additional 2 minutes, stirring frequently to combine all flavors.
- Add Chicken Broth and Scrape Pan: Pour in ¼ cup of chicken broth and use a spatula to scrape any browned bits from the bottom of the pan. This adds deep flavor to the dish.
- Cook the Cabbage and Season: Add shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper to the skillet. Stir everything well to combine, then cover the pan and reduce heat to medium-low. Let it cook for 12-15 minutes, stirring occasionally, until the cabbage reaches your desired tenderness.
- Finish with Sesame Oil: Remove the skillet from heat and drizzle the toasted sesame oil over the mixture, stirring to evenly distribute the flavor.
- Serve: Serve the egg roll in a bowl either as is or over cooked white rice if desired. Top with thinly sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for extra flavor and texture.
Notes
- Recipe updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
- Store leftovers in the refrigerator for 3-4 days. Freezing is not recommended as it causes the cabbage to become mushy after thawing.
- Reheat leftovers in a skillet over medium-low heat for best texture. Microwaving is possible but may result in sogginess.
- Freshly shredded cabbage is best; alternatively, use 2 bags of coleslaw mix or pre-shredded cabbage.
- Regular soy sauce works but can be salty; tamari is preferred for flavor and is naturally gluten-free. Coconut liquid aminos can be used for Whole30 compliance.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
