Why Make This Recipe
Egg Roll in a Bowl is a simple and delicious meal that captures the flavors of your favorite egg rolls without the need for wrappers. This dish is not only quick to prepare but also healthy! With ground turkey, fresh vegetables, and flavorful seasonings, it’s a great choice for a weeknight dinner. Plus, it’s easily customizable to fit your taste preferences.
How to Make Egg Roll in a Bowl
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)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Directions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey. Cook until it is almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan. Add the diced onion and the remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, minced garlic, and ginger. Cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir well and cover the skillet.
- Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage has reached your desired tenderness.
- Remove from heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over white rice, if desired. Top with green onions, toasted sesame seeds, and Sriracha mayo, if you like.
How to Serve Egg Roll in a Bowl
Egg Roll in a Bowl can be served as a standalone dish or over a bed of cooked white rice for a filling meal. Garnish with sliced green onions and toasted sesame seeds for added flavor. If you enjoy a bit of heat, drizzle some Sriracha mayo on top.
How to Store Egg Roll in a Bowl
To store leftover Egg Roll in a Bowl, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
Tips to Make Egg Roll in a Bowl
- Add more veggies: You can include other vegetables like bell peppers, snap peas, or mushrooms for an extra crunch.
- Adjust the seasoning: Taste as you go and adjust the soy sauce, vinegar, or spices according to your preference.
- Use different proteins: If you prefer chicken, pork, or tofu, feel free to swap out the ground turkey for your choice of protein.
Variation
For a vegetarian version, replace ground turkey with crumbled tofu or tempeh. You can also use different sauces, like teriyaki, to change the flavor profile.
FAQs
1. Can I use a different type of meat?
Yes, you can use chicken, pork, or even plant-based proteins if you’re looking for a vegetarian option.
2. Is this recipe gluten-free?
You can make it gluten-free by using tamari instead of soy sauce.
3. Can I freeze leftovers?
Yes, you can freeze the dish. Just make sure to store it in an airtight container. It should be good for up to 2 months in the freezer.
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided) divided into two tablespoons
- 1 pound ground turkey
- 1 small sweet onion (finely diced)
- 1 cup shredded carrots
- 3 cloves garlic (finely minced)
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or tamari Use tamari for gluten-free
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- to taste cooked white rice For serving
- to taste green onions (thinly sliced) For garnish
- to taste toasted sesame seeds For garnish
- optional Sriracha mayo For garnish
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey. Cook until it is almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan. Add the diced onion and the remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, minced garlic, and ginger. Cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir well and cover the skillet.
- Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage has reached your desired tenderness.
- Remove from heat and stir in the toasted sesame oil.
- Serve the egg roll in a bowl over white rice, if desired. Top with green onions, toasted sesame seeds, and Sriracha mayo, if you like.