Egg Roll in a Bowl
A quick and easy dish that brings the classic flavors of egg rolls without the hassle of wrapping, perfect for busy weeknights.
Ingredients
Base Ingredients
- 2 tablespoons olive oil (divided)
- 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
Cabbage & Seasoning
- 1 small head cabbage (about 8 cups shredded) See note
- 3 tablespoons soy sauce or tamari Whichever you prefer
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
Toppings
- to taste Cooked white rice (optional) But SO GOOD
- to taste Green onions (green parts only, thinly sliced)
- to taste Toasted sesame seeds
- to taste Sriracha Mayo Optional but definitely adds that little kick!
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until almost done, about 5-6 minutes.
- Push the turkey to one side of the pan, add the remaining tablespoon of olive oil, and sauté the finely diced onion for about 3-4 minutes until golden.
- Stir in the shredded carrots, garlic, and ginger. Cook for another 2 minutes.
- Pour in the chicken broth and scrape brown bits from the bottom.
- Add the shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Stir well and cover.
- Reduce heat to medium-low and simmer for about 12-15 minutes until the cabbage is tender but still has a crunch.
- Remove from heat and swirl in the toasted sesame oil.
- Serve over cooked white rice if desired, and add toppings like green onions, sesame seeds, and Sriracha mayo.
Notes
If you have leftovers, store them in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in a skillet until warm. Timing is important with the turkey to avoid drying it out, and pre-shredded cabbage can save time. You can also add water chestnuts for extra crunch.