Egg Roll in a Bowl
All the savory, gingery, umami-packed flavor of a classic egg roll - cooked in one skillet in under 30 minutes, and served in a bowl. No wrapper, no deep frying, no fuss. Perfect for busy weeknight dinners.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground turkey (93/7)
- 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 green cabbage, thinly shredded (about 8 cups)
- 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 or cauliflower rice
- Sliced green onions
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for 5 to 6 minutes, breaking it into small crumbles as it browns. It should be nearly cooked through but not fully done yet.
- Push the turkey to one side of the skillet. Add the diced onion and the remaining tablespoon of olive oil to the other side. Cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the shredded carrots, minced garlic, and ginger to the skillet. Stir everything together and cook for 2 more minutes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Add the shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Stir well to combine. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 12 to 15 minutes, stirring once or twice, until the cabbage is tender.
- Remove the skillet from heat. Stir in the toasted sesame oil.
- Serve in bowls as-is for a low-carb meal, or over white rice for the family. Top with green onions, sesame seeds, and sriracha mayo if desired.
Notes
Protein swaps: Ground pork, chicken, or a plant-based crumble all work in place of turkey.
Cabbage shortcut: Two bags of pre-shredded coleslaw mix can replace the fresh cabbage. The flavor is slightly milder but the convenience is worth it on busy nights.
Soy sauce tip: Tamari is lower in sodium and naturally gluten-free. Use coconut liquid aminos for a Whole30-compliant version.
Don't skip the sesame oil: Stir it in off the heat at the very end. It's the ingredient that makes this dish taste like restaurant-quality takeout.
Storage: Refrigerate in an airtight container for up to 3 to 4 days. Reheat in a skillet over medium-low heat for best results. Add a splash of soy sauce or broth if it seems dry. Do not freeze - the cabbage becomes mushy after thawing.