Egg Roll in a Bowl
A simple and delicious meal that captures the flavors of egg rolls without the wrappers. Healthy and customizable for a quick weeknight dinner.
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.
Notes
For a vegetarian version, replace ground turkey with crumbled tofu or tempeh. Other vegetables like bell peppers, snap peas, or mushrooms can also be added. Adjust the seasoning to your taste.