Description
A quick and flavorful Egg Roll in a Bowl recipe that combines ground turkey, fresh vegetables, and Asian-inspired seasonings for a low-carb, healthy meal. This stir-fry style dish captures all the delicious elements of an egg roll without the wrapper, making it perfect for a nutritious weeknight dinner.
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
Instructions
- Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost fully cooked through, about 5-6 minutes, breaking it apart as it cooks.
- Sauté onion and vegetables: Push the turkey to one side of the pan and add the remaining 1 tablespoon olive oil. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally until softened. Then add the shredded carrots, minced garlic, and ginger, cooking for another 2 minutes while stirring frequently.
- Add broth and deglaze: Pour in the ¼ cup chicken broth and gently scrape the bottom of the pan to release any flavorful browned bits helping develop more depth in the dish.
- Cook the cabbage mixture: Stir in the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and pepper. Mix well to combine, then cover the skillet and reduce the heat to medium-low. Cook for 12-15 minutes until the cabbage is tender but not mushy, checking occasionally.
- Finish with sesame oil: Remove the skillet from heat and stir in the toasted sesame oil to add a nutty aroma and rich flavor.
- Serve: Spoon the egg roll in a bowl mixture over cooked white rice if desired. Top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for an extra kick, if using.
Notes
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Avoid freezing as it may cause the cabbage to become watery and mushy after thawing.
- Reheating: Best reheated in a skillet over medium-low heat to maintain texture. Microwaving is quicker but may result in soggier cabbage.
- Cabbage: Freshly shredded cabbage is ideal, but 2 bags of coleslaw mix or pre-shredded cabbage can be used as convenient substitutes.
- Soy Sauce Options: Regular soy sauce is fine but can be salty. Tamari is preferred for a gluten-free option with rich flavor. Coconut aminos can replace soy sauce for Whole30 compliance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
