Are you looking for a delicious dinner that’s quick, healthy, and full of flavor? Well, you’ve come to the right place! I absolutely love recipes that can be whipped up in 30 minutes or less, and this Egg Roll in a Bowl Recipe is no exception. It’s not only easy to make, but it also packs a punch with all those vibrant veggies and lean protein. Plus, it’s a fantastic alternative to traditional egg rolls if you want to skip the carbs. So, let’s dive in!
Why You’ll Love This Recipe
- Quick family dinners that everyone will enjoy.
- Packed with nutritious ingredients like cabbage and carrots.
- Perfect for meal prep or busy weeknights.
- Versatile: customize it with your favorite veggies or proteins.
- Can easily be made keto or low-carb friendly!
Ingredients
To make this delightful Egg Roll in a Bowl Recipe, you’ll need the following 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)
- 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)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Ready to get cooking? Here’s how to make your own delicious Egg Roll in a Bowl:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add the onion along with the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add the shredded carrots, garlic, and ginger, and cook for an additional 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan. This adds so much flavor!
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage has reached your desired tenderness.
- Remove from the heat and add the toasted sesame oil.
- Serve your egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and Sriracha mayo, if desired.
Pro Tips for Making the Recipe
Here are some helpful suggestions to make your Egg Roll in a Bowl even better:
- Feel free to swap out the ground turkey for ground chicken or pork if you prefer.
- Add in any leftover veggies you have on hand, like bell peppers or snap peas, to make it even more colorful!
- If you’re looking for a Keto Egg Roll in a Bowl, skip the rice and load up on extra veggies instead.
- For a Low Carb Egg Roll in a Bowl, use cauliflower rice as a base.
How to Serve
This Egg Roll in a Bowl Recipe is incredibly versatile! Here are some serving suggestions:
- Serve it over a bed of cooked white rice or cauliflower rice for a healthier option.
- Garnish with sliced green onions and toasted sesame seeds for a crunchy texture.
- Drizzle some Sriracha mayo on top for a spicy kick – trust me, it elevates the dish!
Make Ahead and Storage
If you’re like me and love to meal prep, this recipe is perfect for you! Here’s how to make it ahead of time:
- Make the entire dish and store it in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop until warmed through.
- You can also prep the ingredients ahead of time and store them separately to save time during the week.
So, there you have it! This Egg Roll in a Bowl is not just another weeknight dinner idea; it’s a quick and tasty meal that the whole family will love. I hope you enjoy making it as much as I do! Happy cooking!
Egg Roll in a Bowl Recipe
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided)
- 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 (about 8 cups shredded)
- 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
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness. Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
