Description
This Egg Roll in a Bowl recipe offers all the savory, delicious flavors of an egg roll without the wrapper. It’s a quick and easy one-pan dish made with ground turkey, shredded cabbage, carrots, and a flavorful blend of soy sauce, garlic, and ginger. Perfect for a healthy, low-carb meal, it can be served over white rice and garnished with green onions, toasted sesame seeds, and spicy mayo for added zest.
Ingredients
Units
Scale
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
- 1/4 cup chicken broth
- 1 small head cabbage, about 8 cups shredded
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 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
- Cook the ground turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until it is almost cooked through, about 5 to 6 minutes.
- Sauté onions and aromatics: Push the turkey to one side of the pan and add the remaining tablespoon of olive oil. Add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally. Then add shredded carrots, minced garlic, and minced fresh ginger, cooking for an additional 2 minutes while stirring frequently.
- Add chicken broth and deglaze: Pour in ¼ cup chicken broth, scraping the bottom of the pan to loosen any flavorful browned bits.
- Cook the cabbage mixture: Stir in the shredded cabbage, soy sauce (or Tamari), rice vinegar, salt, and black pepper. Mix well, then cover the skillet and reduce heat to medium-low. Cook for 12 to 15 minutes or until the cabbage is tender to your liking.
- Finish and serve: Remove the pan from heat and stir in the toasted sesame oil for a nutty flavor. Serve the egg roll filling over cooked white rice if desired, topped with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for an optional spicy kick.
Notes
- Storage: Store leftovers in the refrigerator for 3 to 4 days. Freezing is not recommended as thawed cabbage can become mushy due to excess water.
- Reheating: Warm leftovers in a skillet over medium-low heat for the best texture, or use a microwave with the potential trade-off of sogginess.
- Cabbage: Freshly shredded cabbage is best, but 2 bags of coleslaw mix or pre-shredded cabbage can be used as alternatives.
- Soy Sauce Options: Regular soy sauce works well but may be salty; Tamari is preferred for added flavor and gluten-free properties. Coconut liquid aminos work as a Whole30-compliant substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
