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Egg Roll in a Bowl

A healthy and quick dish that offers the delicious flavors of traditional egg rolls without the hassle of deep-frying. Perfect for a weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 280
Ingredients Method Notes

Ingredients
  

For the dish
  • 2 tablespoons olive oil divided
  • 1 pound ground turkey
  • 1 small sweet onion, finely diced
  • 1 cup shredded carrots about 130 g
  • 3 cloves garlic, finely minced
  • 1 teaspoon finely minced fresh ginger about 5 g
  • 1/4 cup chicken broth about 60 ml
  • 1 small head cabbage, shredded about 8 cups
  • 3 tablespoons soy sauce or tamari about 45 ml
  • 1 tablespoon rice vinegar about 15 ml
  • 3/4 teaspoon salt about 4 g
  • 1/2 teaspoon black pepper about 2 g
  • 1 teaspoon toasted sesame oil about 5 ml
Optional garnishes
  • Cooked white rice optional
  • Green onions, green parts only, thinly sliced optional
  • Toasted sesame seeds optional
  • Sriracha mayo optional

Method
 

Preparation
  1. Gather all the ingredients before you start cooking.
Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s almost cooked through, about 5-6 minutes.
  2. Push the turkey to one side of the pan. Add the diced onion and the remaining tablespoon of olive oil to the other side. Cook for 3-4 minutes, stirring occasionally, until the onions are softened.
  3. Stir in the shredded carrots, garlic, and minced ginger. Cook for an additional 2 minutes, stirring frequently to combine the flavors.
  4. Pour in the chicken broth and scrape any brown bits from the bottom of the skillet for extra flavor.
  5. Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir well to combine all the ingredients.
  6. Cover the skillet and reduce the heat to medium-low. Cook for 12-15 minutes, or until the cabbage has reached your desired tenderness, stirring occasionally.
  7. Remove from heat and stir in the toasted sesame oil.
  8. Serve the egg roll in a bowl over cooked white rice, if using. Top with sliced green onions, toasted sesame seeds, and sriracha mayo, if desired.

Notes

When serving, consider using a large, deep bowl or plate to accommodate the mound of filling. This dish is great for meal prep and can be stored in an airtight container in the fridge for up to 4 days. Enjoy a kick with a drizzle of sriracha mayo!