Egg Roll in a Bowl Recipe

If you’ve ever loved the flavors of an egg roll but dreaded the deep-frying or mess, then this Egg Roll in a Bowl Recipe is absolutely going to be your new best friend. I first stumbled upon this clever dish when I wanted all the yumminess of an egg roll without all the fuss of wrapping and frying. It’s lighter, faster, and hands down easier to make on a weeknight.

What’s special about this recipe is how it takes those classic egg roll ingredients—cabbage, carrots, ginger, garlic, and ground turkey—and just tosses them all together in one skillet. You get all the crunchy, savory goodness without the mess or guilt. I love serving it over rice for a cozy meal, but it works beautifully as a low-carb dinner on its own too.

this Recipe

Ingredients You’ll Need

The magic really happens when you combine simple, everyday ingredients that you might already have in your kitchen. Each one plays a role in nailing that iconic egg roll taste without deep frying. Let me share some quick tips for picking the best versions of these.

• Ground turkey: I prefer lean ground turkey, but you can swap for ground pork or chicken for different flavors.
• Sweet onion: Adds a nice mild sweetness that balances the savory components.
• Carrots: Fresh shredded carrots provide color and natural sweetness; I usually buy pre-shredded to save time.
• Garlic: Freshly minced garlic gives the best punch; jarred garlic just isn’t the same here.
• Fresh ginger: This little root adds a bright zing that really lifts the whole dish.
• Chicken broth: A splash helps keep everything moist and brings extra depth.
• Cabbage: Freshly shredded is best for that satisfying crunch; sometimes I use coleslaw mix when in a hurry.
• Soy sauce or tamari: Tamari is my go-to because it’s gluten-free and less salty, but regular soy sauce works, too.
• Rice vinegar: This adds a subtle tang that wakes up all the flavors.
• Salt and black pepper: Essential seasonings to taste.
• Toasted sesame oil: A little goes a long way in adding that signature nutty aroma.

Variations

One of the best things about the Egg Roll in a Bowl Recipe is how easy it is to customize. Over time, I’ve played around with different proteins and veggies based on what I have on hand, and that’s what makes this recipe so fun and accessible.

• Ground pork or chicken: Swap out turkey for a richer or milder flavor—your call! I love pork for a more authentic take, but chicken keeps it super light.
• Vegetarian version: Use tofu or tempeh in place of meat, and swap chicken broth for vegetable broth. I sometimes toss in mushrooms for a meaty texture.
• Spice it up: Beyond sriracha mayo, add a pinch of crushed red pepper flakes or a drizzle of chili oil to give it a kick. My family goes crazy for that extra heat.
• Low-carb: Skip the rice and serve wrapped in large butter lettuce leaves for a fresh, crunchy hand-held meal.

How to Make Egg Roll in a Bowl Recipe

Step 1: Brown the Ground Turkey

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add your ground turkey and cook, breaking it up with a spoon until it’s almost fully cooked, about 5-6 minutes. Listen for that satisfying sizzle and watch for little browned bits—that’s where your flavor starts building.

Step 2: Sauté Onion and Veggies

Push the turkey to one side of the pan, add the remaining tablespoon of olive oil, then toss in the diced onion. Cook until the onion softens, about 3-4 minutes, stirring occasionally. Next, mix in shredded carrots, garlic, and freshly minced ginger. Stir frequently for around 2 minutes to bloom those fresh flavors.

Step 3: Add Broth and Deglaze

Pour in the chicken broth and use your spoon to scrape up any yummy brown bits stuck to the bottom of the pan—that’s flavor gold. This also helps prevent anything from burning as you add the cabbage next.

Step 4: Cook the Cabbage

Now add your shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Give everything a good stir, then cover the skillet and lower the heat to medium-low. Let it cook gently for 12-15 minutes until the cabbage reaches your preferred tenderness. I personally like mine still with a little crunch—gives the best texture contrast.

Step 5: Finish with Sesame Oil and Serve

Remove the pan from heat and drizzle in the toasted sesame oil for that signature nutty aroma that ties everything together. Give it one last stir and you’re ready to serve! I love putting this over warm white rice, then topping it with sliced green onions, toasted sesame seeds, and a little sriracha mayo if I’m feeling fancy.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I’m a big fan of garnishing this dish with thinly sliced green onions and toasted sesame seeds—they add crunch and that fresh, nutty flavor that boosts the whole bowl. Adding a drizzle of sriracha mayo not only gives a lovely creamy heat but also turns this simple meal into a restaurant-worthy treat.

Side Dishes

This recipe totally stands on its own, but if you want to round out your meal, steamed white rice or even cauliflower rice pairs wonderfully. For some extra greens, a quick side of sautéed bok choy or snap peas brings bright freshness that complements the rich flavors perfectly.

Creative Ways to Present

For special occasions, I’ve served this Egg Roll in a Bowl Recipe inside crispy wonton cups for a fun finger food, or spooned into small lettuce cups for a pretty and light appetizer. It’s a versatile crowd-pleaser that looks as good as it tastes—plus, guests love breaking out their chopsticks!

Make Ahead and Storage

Storing Leftovers

After making this Egg Roll in a Bowl Recipe, I store leftovers in an airtight container in the fridge and they last up to 3-4 days without any loss of flavor. Just make sure to cool the dish before sealing to keep everything fresh and crisp as possible.

Freezing

I’ve tried freezing this dish, but the cabbage tends to release too much water after thawing, making it soggy. So, I generally recommend enjoying leftovers refrigerated instead and eating them up within a few days.

Reheating

The best way I’ve found to reheat this recipe is in a skillet over medium-low heat. It helps evaporate any excess moisture and revives the texture, especially of the cabbage. Microwaving works too but expect it to be a bit softer and less crisp.

FAQs

Final Thoughts

I absolutely love how this Egg Roll in a Bowl Recipe comes together so quickly and fills your kitchen with those inviting Asian-inspired aromas. It’s become a go-to meal when I want comfort food that’s healthy and fuss-free. I encourage you to try it soon—you just might find it’s the perfect weeknight dinner you didn’t know you needed!

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