Dinner

Egg Roll in a Bowl Recipe

ByRafael Mansero November 7, 2025November 7, 2025

Introduction

Egg Roll in a Bowl is a quick and flavorful deconstructed egg roll that’s perfect for busy weeknights. It captures all the tasty goodness of an egg roll without the wrappers or frying, making it a lighter and easy-to-make meal.

The dish shows a close-up of cooked ground meat mixed with thinly sliced white cabbage and small carrot strips, all evenly spread in a white bowl. On top, there are chopped green onions sprinkled across, along with light sesame seeds and a light dusting of black pepper. The texture is soft with some crunchy bits from the vegetables. Two black chopsticks rest on the side of the bowl. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

For serving (optional):

Cooked white rice
Green onions (green parts only, thinly sliced)
Toasted sesame seeds
Sriracha mayo

Instructions

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is almost cooked through, about 5 to 6 minutes.
Step 2: Push the turkey to one side of the skillet and add the diced onion along with the remaining tablespoon of olive oil. Cook the onion for 3 to 4 minutes, stirring occasionally.
Step 3: Add shredded carrots, minced garlic, and minced ginger to the skillet. Cook for 2 minutes, stirring frequently to combine the flavors.
Step 4: Pour in the chicken broth and use a spatula to scrape any browned bits from the bottom of the pan for extra flavor.
Step 5: Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything well to combine.
Step 6: Cover the skillet, reduce heat to medium-low, and cook for 12 to 15 minutes until the cabbage reaches your preferred tenderness.
Step 7: Remove from heat and stir in the toasted sesame oil for a final boost of flavor.
Step 8: Serve the egg roll in a bowl on its own or over cooked white rice. Top with green onions, toasted sesame seeds, and sriracha mayo if desired.

Tips & Variations

For a vegetarian version, substitute ground turkey with crumbled tofu or cooked lentils.
Add sliced mushrooms or bell peppers for extra veggies and texture.
Use tamari instead of soy sauce to make this recipe gluten-free.
Toast your own sesame seeds for enhanced aroma and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking when reheating to keep the vegetables tender but not mushy.