Egg Roll in a Bowl Recipe
Made in one skillet in under 30 minutes, this has everything you love about the Chinese appetizer, but without the deep-fried wrapper! All you need is some ground turkey or pork, common pantry staples like soy sauce, sesame oil, and rice vinegar, and some fresh cabbage or colelsaw mix.
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 see note
- ▢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
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.
Notes
Nutrition: Facts were calculated without any of the additional serving options.
Storage: Store leftovers in the refrigerator for 3-4 days. I would not recommend freezing this recipe since excess water will accumulate after thawing, causing the cabbage to become mushy.
Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
Cabbage. Freshly shredded cabbage is best, but you can also use 2 bags of coleslaw mix or pre-shredded cabbage.
Soy sauce: Regular soy sauce works great, but can be a tad bit too salty. I prefer to use Tamari when making this recipe so you get all of the flavor without the extra sodium. Plus, it’s naturally gluten-free, too! Use coconut liquid aminos if on a Whole30 diet. Nutrition Calories: 293kcal, Carbohydrates: 21g, Protein: 32g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 63mg, Sodium: 1367mg, Potassium: 909mg, Fiber: 7g, Sugar: 10g, Vitamin A: 5599IU, Vitamin C: 88mg, Calcium: 120mg, Iron: 3mg
Storage: Store leftovers in the refrigerator for 3-4 days. I would not recommend freezing this recipe since excess water will accumulate after thawing, causing the cabbage to become mushy.
Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
Cabbage. Freshly shredded cabbage is best, but you can also use 2 bags of coleslaw mix or pre-shredded cabbage.
Soy sauce: Regular soy sauce works great, but can be a tad bit too salty. I prefer to use Tamari when making this recipe so you get all of the flavor without the extra sodium. Plus, it’s naturally gluten-free, too! Use coconut liquid aminos if on a Whole30 diet. Nutrition Calories: 293kcal, Carbohydrates: 21g, Protein: 32g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 63mg, Sodium: 1367mg, Potassium: 909mg, Fiber: 7g, Sugar: 10g, Vitamin A: 5599IU, Vitamin C: 88mg, Calcium: 120mg, Iron: 3mg