Egg Roll in a Bowl
A delicious and easy dish that combines the flavors of egg rolls into a healthy, quick meal perfect for busy weeknights.
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.
Notes
Feel free to mix vegetables based on your preference. Adjust cooking time for cabbage based on desired tenderness. Can be frozen for up to 2-3 months.