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This egg roll in a bowl delivers all the delicious flavors of your favorite takeout appetizer without the deep frying or complicated wrapping. I created this dish when looking for a quick weeknight meal that would satisfy my Chinese food cravings while keeping things healthy.
I first made this recipe during a busy week when I was craving egg rolls but didn't want the hassle or calories of deep frying. My family was skeptical at first but now they request this dish at least twice a month.
Ingredients
- Ground turkey: Provides lean protein while absorbing all the Asian flavors
- Sweet onion: Adds natural sweetness and aromatic base
- Shredded carrots: Incorporate color texture and subtle sweetness
- Fresh garlic cloves: Deliver essential pungent flavor look for firm heads without sprouting
- Fresh ginger: Gives that distinctive Asian zing use a spoon to easily peel the skin
- Chicken broth: Helps deglaze the pan and creates a light sauce
- Cabbage: Forms the bulk of this dish mimicking the filling of traditional egg rolls
- Soy sauce or tamari: Adds umami and saltiness opt for low sodium if watching salt intake
- Rice vinegar: Provides essential tangy acidity
- Toasted sesame oil: Finishes the dish with authentic nutty flavor
- White rice (optional): Makes this a more substantial meal
- Green onions: Add fresh color and mild onion flavor
- Toasted sesame seeds: Provide visual appeal and subtle crunch
- Sriracha mayo (optional): Adds creamy heat
Step-by-Step Instructions
- Brown the Turkey:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add ground turkey breaking it into small pieces with a wooden spoon. Cook until almost no pink remains about 5 to 6 minutes. The meat should be crumbly and lightly browned.
- Add Aromatics:
- Push the cooked turkey to one side of the pan creating space for the vegetables. Add the remaining oil along with diced onion. Cook for 3 to 4 minutes until onion becomes translucent stirring occasionally to prevent burning. Add the shredded carrots garlic and ginger cooking for another 2 minutes until fragrant. You should be able to smell the garlic and ginger releasing their essential oils.
- Deglaze and Add Cabbage:
- Pour chicken broth into the pan and use your spoon to scrape any browned bits from the bottom. These bits contain concentrated flavor. Add the shredded cabbage soy sauce rice vinegar salt and pepper. Stir everything together ensuring the cabbage is coated with the liquid. Cover the pan to trap steam reducing heat to medium low. Let cook for 12 to 15 minutes checking occasionally until the cabbage reaches your preferred tenderness.
- Finish and Serve:
- Remove the pan from heat and drizzle with toasted sesame oil stirring to incorporate its nutty flavor throughout the dish. Taste and adjust seasonings if needed. Serve in bowls over white rice if desired topping with sliced green onions toasted sesame seeds and a drizzle of sriracha mayo for those who enjoy heat.
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The fresh ginger is truly what makes this dish special for me. I keep a root in my freezer and grate it directly into the pan while frozen. The first time I served this to my grandmother who typically only enjoys traditional cooking she asked for seconds and the recipe.
Make It Ahead
This egg roll in a bowl actually tastes even better the next day after the flavors have had time to meld together. For meal prep I recommend slightly undercooking the cabbage so it maintains some texture after reheating. Store in airtight containers in the refrigerator for up to 4 days. Reheat portions in the microwave for 1 to 2 minutes or in a skillet over medium heat until warmed through.
Easy Substitutions
The beauty of this recipe is its flexibility. Ground chicken pork or beef work perfectly in place of turkey. For a vegetarian version substitute crumbled tofu or tempeh. Red cabbage can replace green for a colorful twist. No fresh ginger? Use 1/4 teaspoon ground ginger though the flavor will be milder. Coconut aminos make a great soy free alternative to soy sauce or tamari.
Serving Suggestions
While delicious on its own this egg roll in a bowl becomes a complete meal when served over steamed rice. For a lower carb option try cauliflower rice or serve in lettuce cups for a fun handheld meal. Add extra veggies like bell peppers snow peas or water chestnuts for more texture and nutrition. A side of store bought or homemade wonton soup makes this a complete takeout inspired meal at home.
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This dish proves that you don’t need deep frying or rolling to enjoy all the flavors of an egg roll—a weeknight win!
Frequently Asked Questions
- → What type of protein works best for this dish?
Ground turkey is commonly used, but ground chicken, pork, or even beef can be substituted based on your preferences.
- → Can this dish be made vegetarian?
Yes, replace the ground turkey with plant-based grounds or tofu, and use vegetable broth instead of chicken broth.
- → How can I make this dish gluten-free?
Use gluten-free tamari instead of soy sauce and check the labels on other seasonings to ensure they are gluten-free.
- → Can I prepare this dish ahead of time?
Yes, you can cook and store it in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
- → What side dishes pair well with this?
Serve with cooked white or brown rice, cauliflower rice for a low-carb option, or add a fresh side salad for balance.