Made in one skillet in under 30 minutes, this has everything you love about the Chinese appetizer, but without the deep-fried wrapper. All you need is some ground turkey or pork, common pantry staples like soy sauce, sesame oil, and rice vinegar, and some fresh cabbage or coleslaw mix.
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 (see note)
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon salt
½ 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
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5–6 minutes.
Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3–4 minutes, stirring occasionally.
Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently.
Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12–15 minutes, or until cabbage has reached your desired tenderness.
Remove from the heat and add toasted sesame oil.
Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
Facts were calculated without any of the additional serving options.
Store leftovers in the refrigerator for 3–4 days. Freezing is not recommended due to excess water after thawing, which causes the cabbage to become mushy.
Reheat leftovers in a skillet over medium-low heat for the best texture. Microwave reheating is faster but can make the dish soggier.
Freshly shredded cabbage is best, but 2 bags of coleslaw mix or pre-shredded cabbage also work well.
Regular soy sauce is fine, but tamari is preferred for lower sodium and a gluten-free option. Coconut liquid aminos can be used for Whole30 diets.
Egg Roll in a Bowl Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Made in one skillet in under 30 minutes, this has everything you love about the Chinese appetizer, but without the deep-fried wrapper. All you need is some ground turkey or pork, common pantry staples like soy sauce, sesame oil, and rice vinegar, and some fresh cabbage or coleslaw mix.
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 (see note)
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon salt
½ 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
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5–6 minutes.
Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3–4 minutes, stirring occasionally.
Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently.
Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12–15 minutes, or until cabbage has reached your desired tenderness.
Remove from the heat and add toasted sesame oil.
Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
Facts were calculated without any of the additional serving options.
Store leftovers in the refrigerator for 3–4 days. Freezing is not recommended due to excess water after thawing, which causes the cabbage to become mushy.
Reheat leftovers in a skillet over medium-low heat for the best texture. Microwave reheating is faster but can make the dish soggier.
Freshly shredded cabbage is best, but 2 bags of coleslaw mix or pre-shredded cabbage also work well.
Regular soy sauce is fine, but tamari is preferred for lower sodium and a gluten-free option. Coconut liquid aminos can be used for Whole30 diets.
- Prep Time: 10 minutes
FAQs
Can I make this ahead of time?
Yes, this dish holds up well in the fridge for 3–4 days. Just store it in an airtight container and reheat when ready to eat.
Can I freeze egg roll in a bowl?
It’s not recommended. Freezing can lead to excess moisture, which makes the cabbage mushy after thawing.
What kind of cabbage is best?
Fresh green cabbage is ideal, but you can also use red cabbage, Napa cabbage, or a bagged coleslaw mix if you’re short on time.
Can I use ground beef or chicken instead of turkey?
Absolutely. Ground pork, chicken, or even plant-based meat alternatives all work well.
Is this recipe gluten-free?
It can be. Just make sure to use tamari or coconut aminos instead of regular soy sauce.
How spicy is this?
Not spicy at all unless you add sriracha or spicy mayo. You can control the heat by adjusting toppings to your taste.
Can I skip the rice?
Totally. It’s just a serving suggestion. This recipe is great on its own or served with cauliflower rice for a low-carb option.