Egg Roll in a Bowl is a delicious and easy dish that brings all the flavors of your favorite egg rolls into a simple bowl. It is a quick recipe that uses fresh vegetables and lean meat, making it a healthy choice for lunch or dinner. This dish is perfect for busy weeknights and can be made in just about 30 minutes!
Why Make This Recipe
There are many reasons to make Egg Roll in a Bowl. First, it combines healthy ingredients like cabbage, carrots, and turkey into one tasty meal. Second, it is low in carbs, making it a great option for those watching their carb intake. Lastly, it is very versatile; you can add your favorite toppings or substitute ingredients based on what you have at home.
How to Make Egg Roll in a Bowl
Making Egg Roll in a Bowl is straightforward and quick. Here’s a step-by-step guide to help you prepare this delicious meal.
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)
Directions:
- 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, then add the onion and the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, garlic, and ginger. 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, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well and cover.
- Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage is as tender as you like.
- Remove from heat, then stir in the toasted sesame oil.
- Serve the egg roll in a bowl over white rice if using, and top with green onions, toasted sesame seeds, and sriracha mayo if desired.
How to Serve Egg Roll in a Bowl
Serve Egg Roll in a Bowl warm. Place a generous portion over cooked white rice to make it heartier. Add a sprinkle of green onions and some toasted sesame seeds on top. If you enjoy a bit of heat, drizzle some sriracha mayo over the top for extra flavor.
How to Store Egg Roll in a Bowl
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply place it in the microwave or heat it on the stovetop until warmed through.
Tips to Make Egg Roll in a Bowl
- Feel free to mix and match vegetables based on your preference. Bell peppers, snow peas, or corn can all be great additions.
- For a vegetarian version, you can replace the ground turkey with extra firm tofu or tempeh.
- Keep an eye on the cabbage while cooking to make sure it doesn’t become too soft unless you prefer it that way.
Variation
You can turn this dish into a fun stir-fry by adding cooked noodles instead of rice. Add some extra soy sauce or a touch of sesame oil to enhance the flavor.
FAQs
1. Can I use another type of meat?
Yes! Ground chicken, pork, or beef can also work well in this recipe.
2. Is this recipe gluten-free?
You can make it gluten-free by using tamari instead of regular soy sauce.
3. Can I freeze Egg Roll in a Bowl?
Yes! It can be frozen for up to 2-3 months. Just make sure to store it in a freezer-safe container.
Enjoy your Egg Roll in a Bowl! This recipe is not only easy but packed with flavor and goodness!
Egg Roll in a Bowl
Ingredients
For the filling
- 1 pound ground turkey Can be substituted with ground chicken, pork, or beef.
- 1 small sweet onion Finely diced.
- 1 cup shredded carrots
- 3 cloves garlic Finely minced.
- 1 teaspoon fresh ginger Finely minced.
- 1/4 cup chicken broth
- 1 small head cabbage About 8 cups shredded.
- 3 tablespoons soy sauce or tamari Use tamari for gluten-free.
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
For serving
- Cooked white rice Optional base.
- Green onions Thinly sliced green parts only.
- Toasted sesame seeds
- Sriracha Mayo Optional for added flavor.
Instructions
Cooking
- 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, then add the onion and the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
- Add the shredded carrots, garlic, and ginger. 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, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well and cover.
- Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage is as tender as you like.
- Remove from heat, then stir in the toasted sesame oil.