Egg Roll in a Bowl
A quick and easy weeknight meal that combines all the savory flavors of traditional egg rolls without the hassle of wrapping.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided) Foundation for sautéing.
- 1 pound ground turkey Lean and flavorful protein.
- 1 small sweet onion (finely diced) Adds sweetness and depth of flavor.
- 1 cup shredded carrots Lends crispness and natural sweetness.
- 3 cloves garlic (finely minced) Aromatic and flavorful.
- 1 teaspoon finely minced fresh ginger Enhances overall taste.
- 1/4 cup chicken broth Adds moisture for flavor.
- 1 small head cabbage (about 8 cups shredded) Serves as the hearty base.
- 3 tablespoons soy sauce or tamari Provides umami richness.
- 1 tablespoon rice vinegar Balances the dish with acidity.
- 3/4 teaspoon salt Elevates flavors.
- 1/2 teaspoon black pepper Adds a hint of heat.
- 1 teaspoon toasted sesame oil Offers a nutty aroma.
- Cooked white rice Serves as a comforting base.
- Green onions (green parts only, thinly sliced) Brings color and a zesty finish.
- Toasted sesame seeds Adds crunch and nuttiness.
- Sriracha Mayo (optional) For those who crave heat.
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Sauté the ground turkey for about 5-6 minutes until browned, breaking it up as it cooks.
- Push the turkey to one side, add the onion and remaining olive oil, and sauté for 3-4 minutes until soft.
- Stir in the shredded carrots, minced garlic, and fresh ginger, cooking for an additional 2 minutes.
- Pour in the chicken broth to deglaze the skillet and add the shredded cabbage, soy sauce, rice vinegar, salt, and pepper.
- Cover the skillet and cook on medium-low for 12-15 minutes until the cabbage is tender but slightly crunchy.
- Stir in the sesame oil just before serving.
- Serve over warm cooked rice and garnish with sliced green onions and toasted sesame seeds.
Notes
Customize by adding vegetables like bell peppers or snap peas. Store in airtight containers in the fridge for up to 3-4 days, and freeze portions if desired.