Description
This Egg Roll in a Bowl recipe delivers all the delicious flavors of an egg roll without the wrapper, featuring ground turkey, shredded cabbage, carrots, and a savory blend of ginger, garlic, soy sauce, and toasted sesame oil. It’s a quick, one-pan meal perfect for a healthy weeknight dinner served over rice and garnished with green onions and sesame seeds for extra texture and flavor.
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
For Serving (Optional)
- Cooked white rice
- Green onions (green parts only), thinly sliced
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Cook the Turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is almost fully cooked through, about 5-6 minutes.
- Sauté Onion and Aromatics: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil along with the finely diced onion. Cook for 3-4 minutes until the onion softens, stirring occasionally. Add shredded carrots, minced garlic, and minced ginger, then cook for 2 minutes while stirring frequently to release their flavors.
- Deglaze the Pan: Pour in the chicken broth and scrape the bottom of the pan to loosen any flavorful browned bits, enhancing the dish’s depth of flavor.
- Add Cabbage and Seasonings: Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Mix everything well to combine.
- Simmer: Cover the skillet and reduce heat to medium-low. Cook for 12-15 minutes, or until the cabbage is tender to your liking.
- Finish with Sesame Oil: Remove the skillet from heat and stir in the toasted sesame oil for a nutty aroma and flavor.
- Serve: Serve the egg roll in a bowl over cooked white rice if desired. Garnish with thinly sliced green onions, toasted sesame seeds, and sriracha mayo for a spicy kick, if you like.
Notes
- Recipe update (11/6/23): Increased cabbage by 1 cup, soy sauce by 1 tablespoon, rice vinegar by 1 teaspoon, and salt by ¼ teaspoon for improved flavor balance.
- Storage: Keeps well in the refrigerator for 3-4 days. Avoid freezing due to water content in cabbage which can cause mushiness upon thawing.
- Reheating: Best warmed gently in a skillet over medium-low heat to retain texture; microwave reheating may result in a soggier dish.
- Cabbage Options: Freshly shredded cabbage is ideal, but pre-shredded cabbage or two bags of coleslaw mix can be used as alternatives.
- Soy Sauce Notes: Regular soy sauce is fine but can be salty; tamari is preferred for a gluten-free option and milder sodium. Coconut aminos work well for Whole30 diets.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
