Egg Roll in a Bowl
This Egg Roll in a Bowl is a quick one-skillet dinner packed with lean ground turkey, crisp cabbage, garlic, ginger, and a savory soy-sesame sauce. It's a low-carb, meal-prep friendly alternative to traditional egg rolls without the wrapper.
Equipment
- large skillet
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring spoons
Ingredients
- 1 lb ground turkey (or pork or chicken)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 16 oz coleslaw mix (shredded cabbage and carrots)
- 4 green onions, sliced, divided
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- sesame seeds, for garnish
Instructions
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5–6 minutes.
- Stir in the minced garlic and fresh ginger and cook for about 30 seconds, until fragrant.
- Add the coleslaw mix, soy sauce, rice vinegar, and red pepper flakes if using. Stir until everything is well combined.
- Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Stir in most of the sliced green onions, remove from the heat, then garnish with the remaining green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through. Freeze for up to 2 months, though the cabbage will soften slightly after thawing.