Egg Roll in a Bowl

Why Make This Recipe

Egg Roll in a Bowl is a quick and easy meal that brings all the flavor of traditional egg rolls without the fuss of making wrappers. It’s perfect for busy weeknights and can be on your table in under 30 minutes. This dish is not only delicious but also packed with healthy ingredients. You can customize it to your taste and add your favorite toppings, making it a versatile option for any family.

How to Make Egg Roll in a Bowl

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)
• 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 (optional)
• Green onions (green parts only, thinly sliced)
• Toasted sesame seeds
• Sriracha Mayo (optional)

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost cooked through, about 5-6 minutes.
2. Push the turkey to one side of the pan and add the onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
3. Add the shredded carrots, garlic, and ginger to the pan. Cook for an additional 2 minutes, stirring frequently.
4. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan.
5. Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well to combine and cover the pan.
6. Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
7. Remove from heat and stir in the toasted sesame oil.
8. Serve the egg roll in a bowl over white rice if desired, and top with green onions, toasted sesame seeds, and sriracha mayo if you like some spice.

How to Serve Egg Roll in a Bowl

Egg Roll in a Bowl can be served right away. It’s great on its own or over a bed of cooked white rice for added texture and substance. For extra flavor, don’t forget to garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if you enjoy a bit of heat.

How to Store Egg Roll in a Bowl

To store leftover Egg Roll in a Bowl, simply place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, you can use the microwave or a skillet on the stovetop until warmed through.

Tips to Make Egg Roll in a Bowl

• You can swap out the ground turkey for chicken or pork if you prefer.
• Feel free to add other vegetables like bell peppers or snap peas for more color and flavor.
• Adjust the soy sauce to your taste, depending on how salty you prefer the dish.

Variation

For a vegetarian version, you can replace the ground turkey with a plant-based alternative or tofu. Just make sure to adjust the cooking time accordingly for tofu to get a nice texture.

FAQs

1. Can I use frozen vegetables instead of fresh?
   Yes, frozen veggies can work well; just make sure to adjust the cooking time as they will release moisture while cooking.

2. How spicy is the dish?
   The level of spiciness depends on whether you add sriracha mayo or not. You can adjust it to your preference.

3. Can I make this dish ahead of time?
   Yes, you can prepare the mixture and store it in the fridge for a day or two. Just reheat it in a skillet or microwave when you’re ready to eat!

Egg Roll in a Bowl

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A quick and easy meal that captures all the flavor of traditional egg rolls without the fuss of wrappers, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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)
• 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 (optional)
• Green onions (green parts only, thinly sliced)
• Toasted sesame seeds
• Sriracha Mayo (optional)

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Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost cooked through, about 5-6 minutes.
2. Push the turkey to one side of the pan and add the onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
3. Add the shredded carrots, garlic, and ginger to the pan. Cook for an additional 2 minutes, stirring frequently.
4. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan.
5. Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well to combine and cover the pan.
6. Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
7. Remove from heat and stir in the toasted sesame oil.
8. Serve the egg roll in a bowl over white rice if desired, and top with green onions, toasted sesame seeds, and sriracha mayo if you like some spice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Reheat using a microwave or skillet.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: egg roll, easy dinner, healthy recipe, quick meal, weeknight dinner