I make egg roll in a bowl at least once a week when I want the flavors of a takeout egg roll without the fuss of rolling or frying. This one-pan dish turns ground turkey, cabbage, carrots, and Asian pantry staples into a flavorful, family-friendly dinner in under 30 minutes. If you enjoy quick comfort-food twists that pair well with brunch treats, you might also like the sweet brunch idea in cinnamon roll French toast bites for an entirely different meal vibe.
Why you’ll love this dish
Egg roll in a bowl gives you all the savory, garlicky, gingery flavor of an egg roll filling without the wrapper. It’s quick, low-carb if you skip the rice, and budget-friendly because it stretches inexpensive ground turkey with crisp cabbage. Kids tend to like the mild sauce, and adults appreciate how easy it is to customize—add heat, swap proteins, or double the veggies. This recipe is perfect for busy weeknights, meal prep for lunches, or a light dinner when you want something warm and satisfying fast.
Step-by-step overview
Before you start, here’s the flow in plain terms:
- Brown the turkey in one pan.
- Sauté onions, then add aromatics and carrots.
- Deglaze with chicken broth to lift flavor from the pan.
- Stir in shredded cabbage and seasonings, then simmer until tender.
- Finish with toasted sesame oil and quick garnishes.
This recipe moves quickly, so have your vegetables prepped and measured before you heat the skillet.
What you’ll need
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 small sweet onion, finely diced
- 1 cup shredded carrots (pre-shredded or use a box grater)
- 3 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger (about a thumb-size piece)
- 1/4 cup chicken broth (or low-sodium broth)
- 1 small head cabbage, about 8 cups shredded (green or a mix of green and purple)
- 3 tablespoons soy sauce or tamari (tamari for gluten-free)
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice, for serving (optional)
- Green onions, green parts only, thinly sliced for garnish
- Toasted sesame seeds for garnish
- Sriracha mayo for finishing, optional
Notes and substitutions: Use ground chicken or a plant-based crumbled substitute if you want a different protein. For lower sodium, choose low-sodium soy sauce and adjust salt to taste. If you prefer more texture, stir in chopped water chestnuts or napa cabbage instead of green cabbage.
Directions to follow
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and break it up with a spatula. Cook until it is nearly done, about 5 to 6 minutes.
- Push the turkey to one side of the pan. Add the remaining tablespoon olive oil to the empty side and add the diced onion. Cook the onion for 3 to 4 minutes until softened.
- Stir the onion into the turkey. Add the shredded carrots, minced garlic, and minced ginger. Cook for 2 minutes until fragrant.
- Pour in the chicken broth and scrape the browned bits off the bottom of the pan with your spatula. This adds extra flavor.
- Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything to combine.
- Cover the skillet and reduce the heat to medium-low. Simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Remove the pan from the heat. Stir in the toasted sesame oil and taste; adjust seasoning if needed.
- Serve over cooked white rice if desired. Top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for a spicy, creamy finish.
Best ways to enjoy it
Serve egg roll in a bowl on a bed of steamed rice for a comforting bowl meal. For a lower-carb option, use cauliflower rice or eat it as is with extra green onions and crunchy sesame seeds. It also works well as a filling for lettuce wraps for a hands-on family dinner. Pair with a simple cucumber salad or quick pickled vegetables to add acidity and balance the savory flavors. A light miso soup or steamed edamame make easy side dishes if you want a fuller spread.
Storage and reheating tips
Cool leftovers within two hours and transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of broth to prevent drying, or microwave in 30-second intervals, stirring between intervals until heated through. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Finely shred the cabbage on a mandoline or use the slicing blade of a food processor for even cooking.
- Don’t overcook the cabbage; aim for tender-crisp so it keeps texture.
- Toast sesame seeds briefly in a dry pan until fragrant to amplify their flavor.
- If the pan looks dry while simmering, add a splash more chicken broth rather than oil.
- For deeper umami, add a teaspoon of oyster sauce or a few drops of fish sauce, but add sparingly and taste as you go.
Flavor swaps
- Swap ground turkey for ground chicken, lean beef, or a crumbled plant protein to change the base.
- Make it spicy by stirring in gochujang or chili paste with the soy sauce.
- Add crunch with chopped water chestnuts or thinly sliced bell pepper.
- For a citrus brightness, finish with a little fresh lime juice instead of rice vinegar.
- Make it gluten-free by using tamari and serving with cauliflower rice.
Your questions answered
How long does this recipe take from start to finish?
Prep and cook time together are about 25 to 30 minutes. Most of that time is hands-off while the cabbage simmers.
Can I make this ahead for meal prep?
Yes. Store in individual airtight containers and it reheats well. Keep sauce or mayo toppings separate until serving to maintain texture.
Is ground turkey okay to use, and can I use other proteins?
Ground turkey is lean and cooks quickly, making it ideal here. You can swap it for ground chicken, beef, or a plant-based crumbled substitute. Adjust cooking time slightly for fattier meats.
What if I don’t have toasted sesame oil?
You can omit it, but toasted sesame oil adds a finishing note of nuttiness. Substitute with a small drizzle of toasted sesame seed paste or a touch of toasted sesame seeds for flavor.
Can I make this gluten-free?
Yes. Use tamari instead of soy sauce and check labels on other packaged ingredients to ensure they are gluten-free.
In one of the earlier steps, I compared the savory profile to sweet brunch bites in Cinnamon roll French toast bites to help you imagine different meal directions and flavor pairings.
Egg Roll in a Bowl
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and break it up with a spatula. Cook until it is nearly done, about 5 to 6 minutes.
- Push the turkey to one side of the pan. Add the remaining tablespoon olive oil to the empty side and add the diced onion. Cook the onion for 3 to 4 minutes until softened.
- Stir the onion into the turkey. Add the shredded carrots, minced garlic, and minced ginger. Cook for 2 minutes until fragrant.
- Pour in the chicken broth and scrape the browned bits off the bottom of the pan with your spatula.
- Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything to combine.
- Cover the skillet and reduce the heat to medium-low. Simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Remove the pan from the heat. Stir in the toasted sesame oil and taste; adjust seasoning if needed.
- Serve over cooked white rice if desired and top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo.
