Egg Roll in a Bowl Recipe

If you love the classic flavors of an egg roll but want something quicker, lighter, and without the hassle of wrapping or frying, this Egg Roll in a Bowl Recipe is an absolute game changer. It captures all the savory goodness in a one-pan meal that’s perfect for busy weeknights or whenever you want that comforting Asian-inspired flavor without all the fuss. Honestly, it’s become one of my go-to dishes because it’s so satisfying and endlessly adaptable.

The best part? You get that wonderful crunch from the cabbage mixed with tender ground turkey and a punch of garlic and ginger—it’s like eating the filling of your favorite egg roll without the wrapper. Plus, it’s naturally gluten-free if you swap the soy sauce for tamari, making it a smart, flexible choice for nearly any diet. I can’t tell you how many times this recipe saved my dinner plans when I was short on time but craving something tasty.

Ingredients You’ll Need

These ingredients come together beautifully to mimic the classic egg roll flavors while keeping things light and fresh. Nothing too fancy here—just basics you’ll find easily at any grocery store, and a couple of pantry staples that really elevate the dish.

• Olive oil: Use extra virgin for that subtle fruity flavor, and divide the amount so you don’t crowd the pan when browning the turkey.
• Ground turkey: Lean turkey keeps it healthier but still juicy—feel free to swap for ground pork or chicken if preferred.
• Sweet onion: The sweetness balances the savory soy sauce and ginger, so don’t skip it.
• Shredded carrots: Adds a slight crunch and natural sweetness for a fresh texture contrast.
• Garlic cloves: Fresh and finely minced, garlic is essential for authentic flavor depth.
• Fresh ginger: Minced ginger brings that signature zing; if you only have ground, use about half a teaspoon.
• Chicken broth: A splash helps deglaze the pan and meld all those flavors together.
• Cabbage (small head): Shredded into about 8 cups, it’s the heart of the dish, delivering crunch and mild sweetness.
• Soy sauce or tamari: Tamari is great if you’re gluten-free; it adds that umami punch without overpowering.
• Rice vinegar: Adds a subtle tang that brightens all the flavors.
• Salt and black pepper: Basic seasoning but don’t skimp; they bring everything alive.
• Toasted sesame oil: Just a teaspoon at the end for that nutty aroma that makes this dish memorable.

Variations

One reason I adore this Egg Roll in a Bowl Recipe is how easy it is to tweak. You can make it your own based on what’s in your fridge or your dietary preferences. Don’t be shy about experimenting—it’s all about what makes you happy in your kitchen.

• Protein swaps: I’ve tried it with ground beef and ground pork for a richer flavor, and it definitely works. For a vegetarian twist, crumbled tofu or chopped mushrooms are fantastic.
• Spice it up: Adding chili flakes or a dash of sriracha in the cooking process gives a nice heat if you’re craving some kick.
• Veggie boost: Toss in some sliced bell peppers or snap peas for extra color and crunch—makes it feel more hearty.
• Low-carb version: It’s already pretty low-carb, but you can skip the optional rice completely or serve it over cauliflower rice.

How to Make Egg Roll in a Bowl Recipe

Step 1: Brown the turkey and sauté onion

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add your ground turkey and crumble it up as it browns—around 5-7 minutes until no longer pink. Don’t rush this part; you want a nice sear for flavor. Once browned, transfer the turkey to a bowl and wipe out the skillet. In the same skillet, add the remaining tablespoon of oil and toss in the finely diced onion. Cook until soft and translucent, about 3-4 minutes, stirring often so it doesn’t burn.

Step 2: Add garlic, ginger, carrots, and cabbage

Lower the heat to medium, then stir in the garlic and fresh ginger, cooking for just about a minute until fragrant—you want to smell those wonderful aromatics right away. Next, add the shredded carrots and cabbage. This looks like a lot of veggies, but it cooks down quickly. Toss it well and let it soften slightly, about 5 minutes, stirring every now and then to prevent sticking.

Step 3: Combine turkey and seasonings

Return the cooked turkey to your veggie mixture. Pour in the chicken broth, soy sauce or tamari, and rice vinegar. Season with salt and pepper. Stir everything together and cook for another 5 minutes, allowing the flavors to meld and the cabbage to become tender but still have a slight crunch. Towards the end, drizzle the toasted sesame oil over the top and give it one last stir to wake up the dish with that signature nutty scent.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I love topping this egg roll bowl with thinly sliced green onions—they add freshness and a mild bite that complements the warm flavors perfectly. Toasted sesame seeds sprinkled on top bring an extra crunch and a gorgeous presentation. And if you like a little heat like me, a drizzle of sriracha mayo (just mix sriracha with mayo) takes it to another level without overpowering the other flavors.

Side Dishes

For a more filling meal, I usually serve the Egg Roll in a Bowl Recipe alongside steamed white or brown rice. Sometimes, I use cauliflower rice for a low-carb option, which keeps the meal light but satisfying. A side of quick pickled cucumbers or a simple Asian-style slaw adds a refreshing contrast that really brightens up the plate.

Creative Ways to Present

Once, for a casual dinner party, I served this in little lettuce cups for a fun handheld version. It’s a great way to amp up presentation and make the meal interactive. Another time, I layered it over quinoa in colorful bowls with sliced avocado on the side to create an Instagram-worthy dish that everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Egg Roll in a Bowl in an airtight container in the fridge. It stays fresh for about 3-4 days, which is perfect for quick lunches or easy dinners during busy weekdays. Just make sure it cools completely before sealing the container to avoid sogginess.

Freezing

Freezing works decently for this dish, though the texture of the cabbage softens a bit after thawing. I like to portion out into freezer-safe containers or bags for about 2-3 months. When you want to enjoy it, thaw overnight in the fridge

Reheating

To reheat, I prefer warming it in a skillet over medium heat to keep the veggies from getting too mushy, adding a splash of water or broth if it looks dry. Microwaving works in a pinch but can sometimes steam the cabbage too much, losing that nice crunch.

FAQs

Final Thoughts

This Egg Roll in a Bowl Recipe holds a special place in my kitchen because it hits all the right notes—quick, flavorful, and healthy without sacrificing any of the fun from eating an egg roll. Whenever you want that familiar Asian takeout feel but crave something homemade and lighter, this is the dish I recommend making. Give it a try—you might find, like me, it becomes your new weeknight favorite that’s always ready when you need dinner fast and delicious.

Egg Roll in a Bowl Recipe

★★★★★ 5 from 119 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Print Recipe

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Description

This Egg Roll in a Bowl recipe offers a deconstructed take on traditional egg rolls without the wrapper, combining ground turkey, cabbage, carrots, and savory Asian seasonings. It’s a quick and healthy stovetop meal that delivers all the flavors of an egg roll in a comforting, low-carb bowl. Perfect for a weeknight dinner or meal prep, this dish is flavorful, easy to customize, and can be served with optional toppings like green onions, sesame seeds, or spicy mayo.

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Ingredients

Scale 1x2x3x

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
• 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

For Serving (Optional)

• Cooked white rice
• Green onions (green parts only), thinly sliced
• Toasted sesame seeds
• Sriracha mayo (optional)

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Instructions

1. Heat Oil and Brown Turkey: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
2. Sauté Aromatics: Push the turkey to one side of the skillet and add the remaining 1 tablespoon of olive oil on the empty side. Add diced sweet onion, shredded carrots, garlic, and minced ginger. Cook, stirring occasionally, until the vegetables soften and the onions are translucent, about 3-4 minutes.
3. Add Chicken Broth and Cabbage: Pour in the chicken broth and add the shredded cabbage to the skillet. Stir everything to combine, allowing the cabbage to wilt and cook down, which should take about 5-7 minutes.
4. Season the Mixture: Stir in soy sauce (or tamari), rice vinegar, salt, black pepper, and toasted sesame oil. Mix well to evenly coat the ingredients and continue cooking for another 2-3 minutes to allow flavors to meld.
5. Finish and Serve: Taste and adjust seasoning if needed. Serve the egg roll mixture warm in bowls over cooked white rice if desired. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for an extra kick, if using.

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Notes

• Shred the cabbage finely for the best texture and quick cooking.
• Ground turkey can be substituted with ground chicken or pork if preferred.
• For a vegetarian version, substitute turkey with plant-based crumbles and use vegetable broth.
• Use tamari instead of soy sauce for a gluten-free option.
• Stir frequently once the cabbage is added to prevent sticking and ensure even cooking.

Keywords: egg roll in a bowl, ground turkey recipe, low carb Asian dinner, quick healthy dinner, cabbage stir fry