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Egg Roll in a Bowl

A delightful one-pan meal that captures the flavors of a classic egg roll, packed with vegetables and lean turkey, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Asian Fusion, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil (divided) A versatile oil that adds richness.
  • 1 pound ground turkey Lean protein; can swap with ground chicken or beef.
  • 1 small sweet onion (finely diced) Adds sweetness and depth.
  • 1 cup shredded carrots Can buy pre-shredded to save time.
  • 3 cloves garlic (finely minced) The fragrant backbone of flavor.
  • 1 teaspoon finely minced fresh ginger Adds a zesty kick.
  • ¼ cup chicken broth Adds moisture and flavor.
  • 1 small head cabbage (about 8 cups shredded) The star of the show!
  • 3 tablespoons soy sauce or tamari For umami goodness.
  • 1 tablespoon rice vinegar Adds tanginess.
  • ¾ teaspoon salt Enhances flavors.
  • ½ teaspoon black pepper Adds warmth.
  • 1 teaspoon toasted sesame oil Gives a fragrant nuttiness.
  • 1 cup cooked white rice Optional, for serving.
  • 2 tablespoons green onions (green parts only, thinly sliced) For garnish.
  • 1 tablespoon toasted sesame seeds For garnish.
  • optional Sriracha Mayo For a zesty drizzle.

Method
 

Cooking Steps
  1. In a large skillet over medium heat, heat 1 tablespoon olive oil.
  2. Add the ground turkey and cook until it’s almost cooked through, about 5-6 minutes.
  3. Push the turkey to one side of the pan and add the remaining tablespoon of oil along with the onion.
  4. Cook for 3-4 minutes, stirring occasionally, until the onion starts to soften.
  5. Add the shredded carrots, garlic, and ginger. Cook for an additional 2 minutes, stirring frequently.
  6. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
  7. Add the cabbage, soy sauce, rice vinegar, salt, and pepper. Stir well and cover the skillet.
  8. Reduce heat to medium-low and let it simmer for 12-15 minutes, or until the cabbage is tender.
  9. Remove from heat and drizzle in the toasted sesame oil. Stir well.
  10. Serve over white rice, topped with green onions, sesame seeds, and Sriracha mayo if desired.

Notes

Use pre-shredded cabbage and carrots for quicker prep. Adjust spice levels by adding more or less Sriracha. Feel free to mix in other available veggies.