Egg Roll in a Bowl
Egg Roll in a Bowl is a healthy and flavorful deconstructed version of the classic egg roll, featuring ground meat and stir-fried vegetables. Easy to customize and full of savory umami flavors, it’s a great weeknight meal for any diet.
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 of 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
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the skillet and add the diced onion along with the remaining tablespoon of olive 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 up any brown bits from the bottom of the skillet.
- Add the shredded cabbage, tamari or soy sauce, rice vinegar, salt, and pepper. Stir well to combine, then cover the skillet. Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage has reached your desired tenderness. Remove from the heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over white rice, if desired, and top with sliced green onions, toasted sesame seeds, and sriracha mayo, if you like.
Notes
Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
Prep-Ahead: This is the ideal make-ahead dish, as the flavors intensify and marry as it sits. You can prepare it a couple of days in advance, or simply shred the carrots and cabbage the day before to have them ready.
Storage: Store leftovers in the refrigerator for 3-4 days. Freezing is not recommended for this recipe, as excess water will accumulate after thawing, causing the cabbage to become mushy. To reheat, warm up the leftovers in a skillet over medium-low heat for the best taste and texture. You can also use the microwave, but note that it will be soggier.
Cabbage: For the best results, use freshly shredded cabbage.