Description
This Egg Roll in a Bowl recipe offers the delicious flavors of a classic egg roll without the wrapper, making it a low-carb and easy-to-prepare skillet meal. Ground turkey is cooked with fresh vegetables, garlic, and ginger, then simmered with soy sauce and vinegar to create a savory, satisfying dish served over rice or enjoyed on its own.
Ingredients
Units
Scale
Main 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
- 1/4 cup chicken broth
- 1 small head cabbage, about 8 cups shredded
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional)
- Cooked white rice
- Green onions (green parts only), thinly sliced
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Cook the Turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is nearly cooked through, about 5-6 minutes.
- Sauté Onions and Vegetables: Push the turkey to one side of the pan and add the diced onion and the remaining 1 tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally. Then add the shredded carrots, garlic, and ginger, cooking for an additional 2 minutes while stirring frequently.
- Add Broth and Scrape Pan: Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the skillet to boost flavor.
- Cook Cabbage with Seasonings: Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything well, cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes until cabbage is tender to your liking.
- Finish and Serve: Remove the skillet from heat and stir in the toasted sesame oil. Serve the egg roll mixture over cooked white rice if desired, and top with sliced green onions, toasted sesame seeds, and sriracha mayo for an optional spicy kick.
Notes
- Recipe was updated on 11/6/23 to include an additional cup of cabbage, a tablespoon of soy sauce, a teaspoon of rice vinegar, and ¼ teaspoon of salt for enhanced flavor and volume.
- Storage: Keep leftovers refrigerated for 3-4 days. Freezing is not recommended as thawing causes water to accumulate, making the cabbage mushy.
- Reheating: Warm leftovers in a skillet over medium-low heat for best texture; microwaving is possible but may make the dish soggy.
- Cabbage: Freshly shredded cabbage is preferred, but you can substitute with 2 bags of coleslaw mix or pre-shredded cabbage.
- Soy Sauce: Regular soy sauce works but can be salty. Tamari is preferred for flavor with less sodium and is gluten-free. Coconut liquid aminos can be used for a Whole30-compliant version.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe without optional toppings)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg
