Egg Roll in a Bowl

This hearty egg roll in a bowl has been my weeknight dinner hero for over 6 years and has become the most popular recipe on my site. It delivers all those irresistible Chinese appetizer flavors without the deep-fried wrapper, coming together in just one skillet in under 30 minutes.

I first made this recipe during a chaotic week when I was craving Chinese food but trying to stay on track with healthier eating. My kids initially eyed it suspiciously but after one bite they were hooked. Now they request it weekly and even my pickiest eater asks for seconds.

Ingredients

• Ground turkey: Provides lean protein while keeping the dish light. Choose 93/7 for the best balance of flavor and nutrition.
• Fresh cabbage: Delivers the perfect crunch and mild sweetness. I prefer slicing my own rather than using bagged mixes for better flavor and value.
• Carrots: Add natural sweetness and beautiful color. Either shred your own or use convenient matchstick carrots.
• Fresh ginger and garlic: Create that authentic Asian flavor profile. These aromatic powerhouses transform the simple ingredients.
• Soy sauce: Brings the umami depth. Opt for tamari if you need gluten free or coconut aminos for Whole30.
• Rice vinegar: Adds that subtle tang essential to balance the savory elements.
• Sesame oil: Absolutely non negotiable. Just a small amount at the end creates that distinctive flavor that makes the dish sing.

Step-by-Step Instructions

Prep the Veggies:

Taking a few minutes to properly prepare your vegetables makes all the difference in the final texture. Slice the cabbage thinly about ¼ to ½ inch thick using a sharp knife. The thin cuts allow it to cook evenly and quickly. If using whole carrots shred them with a food processor or cheese grater for even cooking.

Cook the Meat:

Heat your large skillet over medium heat until hot but not smoking. Add the ground turkey and cook for 5 to 6 minutes breaking it up constantly as it browns. A potato masher works surprisingly well for this task creating perfectly crumbled meat. The meat should be completely cooked through with no pink remaining.

Sauté the Veggies and Season:

Add the diced onion and a tablespoon of oil to the cooked meat. Sauté until the onion becomes translucent and fragrant about 2 minutes. Next add the carrots garlic and ginger cooking just until aromatic about 30 seconds. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This deglazing step incorporates all those concentrated flavors back into the dish. Add the cabbage soy sauce vinegar salt and pepper stirring to combine everything thoroughly.

Cook and Serve:

Cover the skillet with a lid and reduce heat to medium low. Let everything cook together for 12 to 15 minutes stirring occasionally until the cabbage reaches your desired tenderness. I prefer mine with a slight bite rather than completely soft. Just before serving drizzle with sesame oil and stir well. This final touch elevates the entire dish with its distinctive nutty aroma. Garnish with sliced green onions sesame seeds or red pepper flakes according to your preference.

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The ginger truly makes this dish special for me. I discovered the magic of fresh ginger years ago when I was trying to replicate my favorite takeout flavors at home. The first time I made this with freshly grated ginger instead of powder the difference was remarkable. My husband immediately noticed saying it tasted just like our favorite restaurant version. Now I always keep fresh ginger in my freezer it grates easily when frozen and lasts practically forever.

Storage Tips

This egg roll in a bowl actually tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out or microwave for about 2 minutes stirring halfway through. The texture holds up remarkably well unlike many leftover dishes that tend to get soggy.

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Easy Substitutions

This recipe welcomes customization based on what you have available. Ground pork creates a more traditional egg roll flavor while ground chicken works for a leaner option. Beef adds richness if that is what you prefer. For a vegetarian version crumbled tofu or tempeh works beautifully after pressing to remove excess moisture. The vegetable components are equally flexible. Add shredded brussels sprouts for extra nutrition mushrooms for meaty texture or water chestnuts for added crunch. For those who tolerate more carbs bean sprouts make a wonderful addition.

Serving Suggestions

While this dish is completely satisfying on its own I love offering various toppings to make it interactive. Set out small bowls of sriracha sauce for heat lovers crispy wonton strips for those craving texture and extra green onions for freshness. For family members not following low carb serve with steamed rice or cauliflower rice for those keeping it keto. A side of simple miso soup completes the meal beautifully.

Cultural Context

This deconstructed version respects the flavors of traditional Chinese egg rolls while adapting the form to suit modern dietary preferences. Egg rolls themselves are an interesting cultural fusion believed to be created by Chinese immigrants in America rather than being authentically Chinese. The wrapper was adapted to use locally available ingredients while preserving familiar flavors from home. This bowl version continues that adaptive tradition making the beloved flavors accessible for those avoiding fried foods or seeking lower carb options.

Frequently Asked Questions

→ Can I use a different protein for this dish?

Yes! Ground chicken, pork, or even lean ground beef works well. You can also use tofu for a vegetarian option.

→ What is the best substitute for coleslaw mix?

Shred a fresh head of cabbage and thinly slice carrots for a tastier, budget-friendly option compared to store-bought coleslaw mix.

→ Is this dish gluten-free?

You can make it gluten-free by using tamari or coconut aminos instead of regular soy sauce.

→ How can I add more vegetables?

Include thinly sliced bell peppers, mushrooms, zucchini, or snap peas to add variety and more nutrients to the dish.

→ Can I prepare this ahead of time?

Yes, this dish stores well! Cook it up to 3 days in advance and reheat gently over the stove or in the microwave.

→ What tips can help with shredding cabbage?

Use a sharp knife or a food processor to achieve evenly shredded cabbage. Remove the core and slice thinly for best results.