Egg Roll in a Bowl

Why Make This Recipe

Egg Roll In A Bowl is a fantastic choice for anyone looking for a quick, nutritious meal. It combines all the flavors of a traditional egg roll but without the wrapper, making it a great option for those on a Paleo or Keto diet. This recipe is not only easy to make, but it’s also customizable, allowing you to add your favorite vegetables or proteins. Plus, it’s packed with lean turkey and fresh veggies, making it a healthy dinner option that everyone will enjoy.

How to Make Egg Roll In A Bowl

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

Directions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s almost cooked through, which takes about 5-6 minutes.
2. Push the turkey to one side of the pan, and add the onion along with the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
3. Add shredded carrots, minced garlic, and minced ginger, then cook for 2 minutes while stirring frequently.
4. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
5. Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir well and cover the pan. Lower the heat to medium-low and cook for 12-15 minutes or until the cabbage reaches your desired tenderness.
6. Remove from the heat and add the toasted sesame oil.
7. Serve the egg roll in a bowl over white rice if you’re using it, and top with sliced green onions, toasted sesame seeds, and Sriracha mayo if you like it spicy.

How to Serve Egg Roll In A Bowl

To serve Egg Roll In A Bowl, simply spoon the mixture into bowls over a bed of cooked white rice, if desired. Garnish it with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha mayo for extra flavor. This dish is perfect for a weeknight dinner or as a meal prep option.

How to Store Egg Roll In A Bowl

If you have leftovers, store Egg Roll In A Bowl in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through. If you’ve added rice, you may want to store the rice separately to keep it fresh.

Tips to Make Egg Roll In A Bowl

• You can add more vegetables like bell peppers, snap peas, or mushrooms to boost the nutrition.
• For extra flavor, you can use ground pork or chicken instead of turkey.
• Adjust the amount of soy sauce or tamari based on your taste preference.

Variation

For a vegetarian option, replace the ground turkey with crumbled tofu or tempeh. You can also skip the rice entirely for a low-carb meal.

FAQs

Q: Can I use a different type of meat?
A: Yes! You can use ground pork, chicken, or beef instead of turkey.

Q: Is this recipe gluten-free?
A: Yes, if you use tamari instead of soy sauce, this recipe can be gluten-free.

Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare it and store it in the fridge for up to 3 days for a quick reheat meal.

Egg Roll In A Bowl

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• Author: earthsea
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Paleo, Keto

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Description

A quick and nutritious meal with all the flavors of traditional egg rolls without the wrapper, featuring lean turkey and fresh veggies.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s almost cooked through, about 5-6 minutes.
2. Push the turkey to one side of the pan, and add the onion along with the remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally.
3. Add shredded carrots, minced garlic, and minced ginger, then cook for 2 minutes while stirring frequently.
4. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
5. Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir well and cover the pan. Lower the heat to medium-low and cook for 12-15 minutes or until the cabbage reaches your desired tenderness.
6. Remove from the heat and add the toasted sesame oil.
7. Serve the egg roll in a bowl over white rice if desired, and top with sliced green onions, toasted sesame seeds, and Sriracha mayo for extra flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 100mg