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Egg Roll in a Bowl
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Egg Roll in a Bowl

This Egg Roll in a Bowl has all the delicious flavors of your favorite Chinese appetizer but skips the deep-fried wrapper! Made in one skillet and ready in under 30 minutes, this low-carb and healthy dinner is easy, flavorful, and perfect for busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 293kcal

Ingredients

For the Egg Roll in a Bowl:

  • 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 fresh ginger finely minced
  • 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

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 ground turkey and cook until almost done, about 5-6 minutes.

Cook the Vegetables:

  • Push the turkey to one side of the pan.
  • Add the remaining tablespoon of olive oil and diced onion to the skillet. Cook for 3-4 minutes, stirring occasionally.
  • Stir in shredded carrots, garlic, and ginger, and cook for an additional 2 minutes, stirring frequently.

Deglaze the Skillet:

  • Pour in the chicken broth and scrape any browned bits from the bottom of the skillet.

Add Cabbage and Seasonings:

  • Stir in shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper.
  • Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes, or until the cabbage is tender to your liking.

Finish the Dish:

  • Remove the skillet from heat and stir in toasted sesame oil.

Serve:

  • Serve the egg roll mixture over white rice (if using).
  • Top with green onions, toasted sesame seeds, and sriracha mayo for extra flavor, if desired.
  • Notes
  • Prep Ahead: This dish can be prepared a couple of days in advance for better flavor. Shred the carrots and cabbage a day ahead to save time.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Do not freeze, as the cabbage will become mushy after thawing. Reheat in a skillet over medium-low heat for the best texture or in the microwave if needed.
  • Cabbage Tip: Freshly shredded cabbage is recommended for the best results.