Description
This Egg Roll in a Bowl recipe is a delicious, low-carb alternative to traditional egg rolls, featuring ground turkey, shredded cabbage, and classic Asian flavors all cooked together in one skillet. It’s quick to prepare, packed with healthy vegetables, and perfect for a comforting weeknight dinner.
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 Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for about 5-6 minutes until it is almost cooked through.
- Sauté Vegetables: Push the turkey to one side of the pan. Add the remaining tablespoon of olive oil and diced onion. Cook the onion for 3-4 minutes, stirring occasionally. Then add shredded carrots, minced garlic, and ginger, cooking for an additional 2 minutes while stirring frequently.
- Add Broth and Scrape Pan: Pour in the chicken broth and use a spatula to scrape up any browned bits stuck to the bottom of the skillet, adding flavor to the dish.
- Cook Cabbage Mixture: Add the shredded cabbage along with soy sauce or Tamari, rice vinegar, salt, and black pepper. Stir everything well to combine, then cover the skillet. Reduce the heat to medium-low and cook for 12-15 minutes until the cabbage reaches your desired tenderness.
- Finish Dish: Remove the skillet from heat and stir in the toasted sesame oil for an extra layer of flavor.
- Serve: Serve the egg roll mixture over cooked white rice if desired. Garnish with sliced green onions, toasted sesame seeds, and sriracha mayo for an optional spicy kick.
Notes
- Storage: Leftovers can be stored in the refrigerator for 3-4 days. Freezing is not recommended as it causes the cabbage to become mushy due to excess water after thawing.
- Reheating: Warm leftovers in a skillet over medium-low heat to maintain the best texture and flavor. Microwaving is possible but may result in sogginess.
- 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 is fine but can be salty. Tamari is recommended for better flavor and it’s gluten-free. Coconut liquid aminos can be used for a Whole30-compliant version.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
