Egg Roll in a Bowl

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Egg Roll in a Bowl Recipe is an easy, weeknight-friendly dinner that delivers all the savory, garlicky flavors of an egg roll without the wrappers or fuss. If you like quick, satisfying one-pan meals, you might also enjoy this comforting pastina soup with egg recipe for nights when you want something warm and gentle.

Why make this recipe

Egg Roll in a Bowl Recipe is perfect when you want the delicious taste of a takeout egg roll but with fewer carbs, less oil, and way less time spent standing at the stove. It’s a no-fuss skillet meal that stacks big flavor—soy, sesame, ginger, and garlic—against tender cabbage and juicy turkey. The recipe scales easily, reheats well, and can serve as a low-carb main when you skip rice or an easy family dinner when you serve it over white rice.

This dish is also ideal for cooks of any skill level. If you can brown meat and stir vegetables, you can make this. It’s forgiving: cook the cabbage to your preferred tenderness and swap proteins or seasonings based on what you have on hand. The whole family-friendly approach makes it a reliable weeknight winner.

How to make Egg Roll in a Bowl Recipe

Before you start, gather your ingredients and have a large skillet ready. The technique is simple: brown the turkey, soften the aromatics, then steam the cabbage with the seasonings until tender. Finish with sesame oil for a toasty pop and top with scallions and sesame seeds. Serve over rice if you like, or enjoy it as a low-carb 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 (see note))
• 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)

Ingredient notes:

• If you prefer a vegetarian version, substitute the ground turkey with finely chopped mushrooms, crumbled tofu, or cooked lentils. These options soak up the sauce well and keep the dish hearty.
• Use low-sodium soy sauce or tamari if you want to control sodium. The chicken broth can be replaced with water if you’re keeping it very light.
• The cabbage weight and cup measure are estimates—one small head shredded generally yields about 8 cups. Adjust the cabbage to your desired quantity; more cabbage makes it lighter and more veggie-forward.
• If you don’t have toasted sesame oil, use a light drizzle of regular sesame oil or omit and increase olive oil slightly.

Directions :

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.

Pro Tips for Success Egg Roll in a Bowl Recipe

• Shred the cabbage thinly: Thin ribbons cook more evenly and mimic the texture of a classic egg-roll filling. A mandoline or the thin side of a box grater speeds this up.
• Don’t skip the broth step: Adding the chicken broth and scraping the pan pulls up browned bits, which adds depth to the sauce and helps steam the cabbage.
• Cook covered for tender cabbage: After adding the cabbage and seasonings, cover the skillet and let the steam do the work. Check at 12 minutes and cook longer if you prefer a softer texture.
• Taste and adjust before serving: Soy sauce and broths vary in saltiness. Taste near the end and add a pinch more salt or a splash more vinegar to brighten if needed.
• Use a large skillet: The cabbage reduces significantly while cooking; a roomy pan gives everything space to release moisture and steam rather than boil.

Flavor Variations Egg Roll in a Bowl Recipe

• Spicy kick: Stir in 1–2 teaspoons of chili garlic sauce or a tablespoon of gochujang (Korean chili paste) with the soy sauce for a deeper, spicy-sweet flavor.
• Ginger-forward: Double the fresh ginger and add a splash of lime juice at the end for a brighter, more aromatic bowl.
• Hoisin-sesame twist: Replace one tablespoon of soy sauce with hoisin sauce and add chopped water chestnuts for crunch and a sweet-savory dimension.
• Asian-herb fresh: Finish with a handful of chopped cilantro or Thai basil just before serving for a fresh herbal lift.

Serving Suggestions Egg Roll in a Bowl Recipe

• Over steamed white rice: Classic and comforting—pile the egg roll mix over a scoop of warm rice.
• With cauliflower rice: For a low-carb option, serve on cauliflower rice or a bed of mixed greens.
• Family-style toppings: Set out bowls of sliced green onions, toasted sesame seeds, Sriracha mayo, and lime wedges so everyone can customize their bowl.
• As a lettuce wrap: Spoon warm filling into butter lettuce leaves for a handheld option that’s fun for kids and adults alike.
• With a side of pickled vegetables: Quick pickled cucumbers or carrots add crunch and a tangy contrast to the savory bowl.

Storage and Freezing Instructions Egg Roll in a Bowl Recipe

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid microwaving on high for long stretches, as cabbage can become soggy.
• Freezing: This dish freezes reasonably well, though cabbage texture softens upon freezing. Cool completely, transfer to freezer-safe containers or bags (portion into meal-sized servings), and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
• Re-heating tip: Reheat in a skillet with a teaspoon or two of water or chicken broth and cover for a couple of minutes, then uncover and toss to evaporate excess moisture so the dish isn’t watery.
• Best practice: If you plan to freeze, slightly undercook the cabbage the first time (stop around 8–10 minutes) so it retains more texture after freezing and reheating.

Nutrition Facts (Per Serving) — Estimated

(Recipe makes about 4 servings; values are approximate and do not include optional rice or Sriracha mayo.)

• Calories: 320 kcal
• Protein: 24 g
• Carbohydrates: 16 g
• Fat: 18 g
• Fiber: 5 g
• Sodium: 1,150 mg

Note: Sodium will vary significantly depending on the soy sauce and broth brands you use. Choosing low-sodium soy sauce and low-sodium broth can reduce the per-serving sodium substantially.

FAQ About Egg Roll in a Bowl Recipe

What can I use instead of ground turkey in Egg Roll in a Bowl Recipe?

You can substitute ground chicken, ground beef, or ground turkey alternatives like plant-based crumbles. For a non-ground option, finely diced chicken breast or thighs work well when browned properly. Vegetarian options include crumbled firm tofu, tempeh, chopped mushrooms, or a mix of lentils and shredded vegetables for a hearty, meat-free bowl.

How long does cabbage take to cook in this recipe?

When covered and cooked over medium-low heat as directed, shredded cabbage typically reaches a tender-crisp stage in about 12–15 minutes. If you like it very soft, continue cooking in 3-minute increments until it reaches your preferred tenderness. Keep an eye on it and stir occasionally to ensure even cooking and to prevent sticking.

Can I make Egg Roll in a Bowl Recipe low sodium?

Yes—use low-sodium or reduced-sodium soy sauce (or tamari) and low-sodium chicken broth. Cut back on added salt and taste before seasoning; you can always add a pinch later. Fresh citrus (a squeeze of lime) or a touch of rice vinegar can brighten flavors so you need less salt.

Is Egg Roll in a Bowl Recipe healthy?

This dish can be very healthy: it’s high in protein, loaded with vegetables, and relatively low in carbohydrates if you skip the rice. Choosing lean ground turkey and controlling oil quantity keeps fat moderate. Watch sodium from soy sauce and broth, and use low-sodium versions if you’re monitoring salt intake.

How do I make this dish gluten-free?

Use tamari or a certified gluten-free soy sauce in place of regular soy sauce, and ensure your chicken broth is gluten-free. Most other ingredients—turkey, cabbage, carrots, fresh aromatics—are naturally gluten-free. If serving with rice, check cross-contamination practices if needed for strict gluten-free diets.

Can I prep any of this recipe ahead of time?

Yes. You can shred the cabbage and carrots and finely dice the onion up to 2 days in advance and store them in airtight containers in the refrigerator. Mince the garlic and ginger and combine them in a small container. You can also brown the turkey, cool it, and refrigerate it for 1–2 days; when ready, finish the dish by sautéing the vegetables and combining with the turkey.

What’s the best way to reheat leftovers without making it soggy?

Reheat in a skillet over medium-low heat and add a splash of chicken broth or water to loosen the sauce. Cover for a minute or two to heat through, then uncover and cook briefly to evaporate extra moisture. This method warms the leftovers evenly and helps preserve the texture.

Can I make this recipe in a slow cooker or Instant Pot?

Yes, with adjustments. For a slow cooker, brown the turkey and soften the onions first, then add remaining ingredients and cook on low for 2–3 hours until cabbage is tender. For an Instant Pot, use the sauté setting for the turkey and aromatics, add the broth and cabbage, seal and cook on high pressure for 2 minutes, then quick-release. Check tenderness and add sesame oil at the end.

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Final Thoughts

Egg Roll in a Bowl Recipe is a dependable, flavorful dinner that’s worth keeping in your weekly rotation. It brings the classic tastes of an egg roll into a simple skillet meal: savory turkey, fragrant ginger and garlic, and tender cabbage finished with sesame oil. It’s flexible, fridge-friendly, and quick to make, which makes it a practical choice for busy families or anyone who wants a comforting, homemade dinner without the takeout price tag. Give it a try tonight and tweak the seasonings to match your family’s preferences—once you master the base, it’s a springboard for many delicious variations.

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