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.
Servings: 4
Calories: 293kcal
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 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. Alternatively, 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.
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.