Egg Roll in a Bowl

Egg Roll in a Bowl – all the tasty flavors of an egg roll without all the extra work deep frying mess, and added fat! An easy, nutritious dinner that makes great leftovers for lunch the next day.

Craving the real thing? Also try my classic Egg Rolls recipe. Perfect for weekends!

Egg Roll in a Bowl Recipe – a Healthier Option

This simple egg roll style recipe is basically a simple stir-fry. Loaded with vegetables, lean protein and a flavorful sauce. And it’s a healthy version of those take-out style egg rolls we all crave.

You can have this ready in about 30 minutes (you can prep veggies while turkey cooks) and it pairs perfectly with tender rice (but if you want to keep it lower carb then just serve sans rice).

It’s a simple dish you’ll fall in love with after one bite!

Ingredients for Egg Roll in a Bowl

• Soy sauce – to reduce sodium if needed you can use low-sodium soy sauce.
• Low-sodium chicken broth – water works fine too if you don’t want to open a can of broth just for 3 tablespoons.
• Cornstarch – this helps thicken up the sauce a little. As always you’ll want to stir with liquid before adding to the hot skillet or it will just clump and doesn’t thicken properly.
• Sesame oil – you can find this toasted sesame oil in the Asian food section of the grocery store. A little of this goes a long way and it adds great flavor so don’t skip it.
• Brown sugar – honey will work great too for a slightly healthier option.
• Sriracha – a must if you like heat, if not feel free to omit.
• Olive oil – not typical to Asian cuisine but a healthier option vs. vegetable oil. This is used for sautéing.
• Ground turkey – ground chicken or pork will work well too. I prefer the flavor of the ground turkey though.
• Salt – add to taste. Remember the soy sauce is salty too.
• Green cabbage, yellow onion, matchstick carrots, bell pepper, green onions, ginger, garlic – this dish is packed with veggies, much more than you’d find in just one or two traditional egg rolls which again makes it a healthier option.

How to Make This Easy Egg Roll in a Bowl

• Make sauce: In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
• Sauté half of the ginger and garlic: Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat. Add half of the ginger and half of the garlic and sauté 20 seconds.
• Add and cook ground turkey, transfer: Add turkey and season with just a pinch of salt. Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
• Sauté onions: Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and sauté until they have nearly softened, about 4 minutes.
• Sauté bell pepper with remaining ginger and garlic: Add in bell pepper and remaining half of the ginger and garlic and sauté 1 minute longer.
• Add cabbage and carrots, sauté with sauce: Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 – 5 minutes.
• Return turkey: Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.

How to Store and Reheat

Store any leftovers in the fridge in an airtight container, keep separate from rice if served together.

Reheat in the microwave in a microwave safe bowl on 50% power until heated through. Or alternately you can reheat in a skillet over medium heat on the stove tossing frequently.

How to Make it Keto Friendly

• If you are wanting to make this keto friendly then omit the sugar or replace with a keto friendly sweetener like stevia or monk fruit.
• Omit the sriracha. Replace with red pepper flakes to taste if desired (start with a pinch or two).
• Replace cornstarch with arrowroot flour. Use 1 tsp.
• Skip the rice.

Tips for the Best Egg Roll in a Bowl

• Use a big pan. The cabbage takes up a lot of volume in the beginning before being sautéed and needs a lot of space. Use a deep skillet, sauté pan or a wok.
• Stick with green cabbage for a tender crisp texture. Napa cabbage would end up more flimsy.
• Use lean turkey for a non-greasy stir-fry.
• Slice vegetables into strips to make it easier to eat with chopsticks.
• Adjust sriracha to taste. I love it spicy but my kids don’t so I just drizzle it over the top of mine.

More Asian Favorites to Try

• Asian Lettuce Wraps
• Chow Mein
• Chicken Stir Fry
• Lighter Honey Sesame Chicken
• Teriyaki Chicken

Recipe originally published August 24, 2016 and labeled as “Egg Roll Skillet {AKA Turkey and Cabbage Stir-Fry}”, recipe title and notes have been updated recipe remains the same.