Egg Roll in Bowl

This Egg Roll in a Bowl dish brings all the delicious flavors of classic Chinese egg rolls without the hassle of deep frying. Ready in under 30 minutes, it offers a quick, healthy option for dinner that combines lean ground turkey with fresh vegetables in one skillet. Comforting and colorful, this meal is perfect for busy nights or when you want something satisfying with minimal cleanup.

I first made this recipe when I wanted the taste of egg rolls without the oil and time that deep frying demands. Now it’s a regular request from everyone at the table because it hits the spot and is easy to prepare.

Ingredients

• Two tablespoons olive oil: divided for cooking and flavor, choose extra virgin for best taste
• One pound ground turkey: a lean protein base, substitute with ground chicken or pork if preferred
• One small sweet onion: finely diced to add mild sweetness and texture
• One cup shredded carrots: for color, crunch, and natural sweetness
• Three cloves garlic: finely minced to build savory depth
• One teaspoon finely minced fresh ginger: for authentic warmth and brightness, look for firm roots without wrinkles
• Quarter cup chicken broth: adds moisture and helps everything meld together
• One small head cabbage: shredded, gives bulk and a slight crunch, fresh and crisp heads work best
• Three tablespoons soy sauce or tamari: bring the essential umami flavor, use low sodium to control saltiness
• One tablespoon rice vinegar: adds a gentle tang that balances richness
• Three quarters teaspoon salt and half teaspoon black pepper: season the dish
• One teaspoon toasted sesame oil: for finishing aroma and nuttiness
• Cooked white rice: to serve as a base
• Green onions: thinly sliced green parts only for fresh garnish
• Toasted sesame seeds: for texture and nuttiness
• Optional Sriracha Mayo: for a creamy spicy kick

Step-by-Step Instructions

Sear the turkey:

Heat one tablespoon olive oil in a large skillet over medium heat until shimmering. Add ground turkey and cook, breaking it apart with a spatula, until it is no longer pink but not quite fully cooked through, approximately five to six minutes. This step builds a flavorful protein base.

Cook the onions:

Push the turkey to one side of the skillet. Add remaining olive oil to the empty side and add the finely diced onion. Cook, stirring frequently, for three to four minutes until softened and translucent. This adds sweetness and forms the aromatic base.

Add carrots, garlic and ginger:

Stir the shredded carrots, minced garlic, and fresh ginger into the skillet with the turkey and onions. Cook for about two more minutes, letting the flavors meld and the ginger release its fragrant oils.

Simmer with broth and cabbage:

Pour in chicken broth then add the shredded cabbage, soy sauce, rice vinegar, salt, and black pepper. Stir everything together well. Cover the skillet and reduce heat to medium-low. Let cook for twelve to fifteen minutes, stirring occasionally, until the cabbage softens but still holds some crunch.

Finish and serve:

Remove the lid and stir in toasted sesame oil for a fragrant finish. Serve the mixture hot over cooked white rice. Garnish each bowl with sliced green onions and toasted sesame seeds. Add a drizzle of Sriracha Mayo if you like a spicy creamy touch.

Save

My favorite ingredient has to be fresh ginger. It adds just the right brightness and warmth to tie all the savory flavors together. One of my fondest memories with this dish is making it late on a chilly evening and having everyone gather around the kitchen, savoring each bite and asking for seconds.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture. This meal also freezes well—portion into freezer-safe containers and thaw overnight in the fridge before reheating.

Ingredient substitutions

Ground turkey can be swapped for ground pork, chicken, or even beef depending on your taste preferences. For a vegetarian version, try firm tofu crumbles or textured vegetable protein. You can replace the cabbage with bok choy or napa cabbage for a slightly different texture or use kale for a heartier green.

Serving suggestions

Serve Egg Roll in a Bowl over jasmine or basmati rice for a fragrant base or even quinoa for extra protein. A side of steamed edamame or a simple cucumber salad with rice vinegar dressing complements the flavors nicely. Finish with extra Sriracha Mayo or drizzle with hoisin sauce to elevate the dish.

Cultural context

This dish takes inspiration from classic Chinese egg rolls but transforms the traditional wrapper-filled appetizer into a deconstructed bowl form. It represents a popular low-carb and quick-prep trend among home cooks who want all the flavor without the deep-frying process, making it widely approachable for busy modern households.

Pro Tips

• Make sure not to skip cooking the onion slowly until translucent, it builds essential sweetness and depth
• Use fresh ginger rather than powdered for the best aromatic punch, I learned the hard way that powdered ginger falls flat here
• To toast your sesame seeds, dry roast them in a skillet over medium heat until fragrant and golden but not burnt for a lovely finishing touch

Recipe FAQs

→ What type of meat works best in this dish?

Ground turkey is great for lean protein, but ground chicken or pork can be swapped for a different flavor profile.

→ Can I use different vegetables than cabbage and carrots?

Yes, shredded zucchini, bell peppers, or bok choy can add variety while keeping the dish colorful and fresh.

→ How do I make this dish vegetarian?

Replace ground turkey with firm tofu or tempeh, and use vegetable broth instead of chicken broth for full flavor.

→ Is rice required to serve alongside?

Rice provides a hearty base, but cauliflower rice or noodles are excellent alternatives depending on preference.

→ What seasonings add the most flavor?

Soy sauce, fresh ginger, garlic, rice vinegar, and toasted sesame oil create a balanced depth, bringing out savory and tangy notes.

→ How do I prevent the vegetables from overcooking?

Cook the cabbage covered on medium-low heat until just tender, stirring occasionally to keep the texture vibrant and crisp.