Egg roll in a bowl is full of ground turkey, cabbage and carrots, plus a delicious mix of seasonings to give it the same great flavor as your favorite egg rolls. And this low-carb dinner is ready in just 30 minutes!
I'm getting a little preview of the empty nester years...
My kids are just 8 and 11, but they are both at sleep-away camp for the next 2 weeks. It's my daughter's second year going and my son's first year.
I might go crazy sitting at home alone that whole time - not to mention, miss them to pieces every time I walk past their rooms - so I'm headed to the beach for the week. 🎉
I'll work from there, have some quiet time, take walks on the beach and read, read, read. Bring it on!
OK, let's move along to the food.
I seem to be on a kick recently of making some takeout favorites at home. (I love cooking at home, recreating my favorites and keeping things a bit healthier, so I guess it makes sense.)
I’ve shared cashew chicken, chicken chow mein and moo shu chicken, all of which are ready in just 20 minutes!
We also love this 15-minute honey garlic chicken, which uses on-hand ingredients so I can make it any night when I need a last-minute dinner.
Today I’m sharing egg roll in a bowl, which is a fun twist on egg rolls as an appetizer, making them healthier, low-carb and the main meal.
This one-pot dish is full of ground turkey, cabbage and carrots, plus the perfect mix of spices to give it delicious flavor in every bite.
And this smells and tastes just like your favorite egg rolls from your local takeout joint. Just way healthier. And easier!
Also, this is low-carb as is, so it’s a great dinner to add into a low-carb lifestyle. (Or if you’re not low-carb, feel free to pair it with some rice.)
It’s easy to make all in one big skillet, and it’s ready in 30 minutes. Perfect for a weeknight meal the whole family will enjoy!
(Oh, and if you love egg rolls, check out these baked vegetable egg rolls. So crunchy and delicious!)
OK, let’s get cooking.
(You can also check out my Google web story for this recipe.)
Now, I’ve got some notes and tips coming up below on how to make egg roll in a bowl. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making egg roll in a bowl:
- Skillet: Be sure you use a really large, deep sided skillet. You’ll need the room once you start adding in the cabbage to wilt down.
- Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the store I get it from has a package that is 1.3 pounds; both work fine for this recipe. You could also try subbing ground chicken or even pork if you prefer.
- Cabbage: Feel free to buy a large cabbage and chop it yourself or use a couple of bags of shredded cabbage from the store.
- Carrots: I buy matchstick carrots but you could grate your own if you prefer.
- Soy sauce: Low-sodium soy sauce is my go-to, to control the amount of sodium. Regular is fine, too. Or substitute tamari if you need this recipe to be gluten-free.
Also, I tend to add some extra soy sauce at the table for mine. Feel free to do the same.
Otherwise though, this is a really easy recipe to make.
You start with sautéing the onion then add the garlic. Next, add the ground turkey and cook until it’s cooked through. Then you add the seasonings. Next you add some chicken broth and cabbage and let that wilt down a bit. Finally, add in the carrots to soften slightly and finish with the soy sauce.
Ta-da! Dinner is done in no time. (And clean up will be a breeze!)
As for serving, this dish is low-carb as is and completely delicious all on its own.
However, you could also serve it over steamed brown or white rice to bulk up the meal a little more (I’ve done this before).
Finally, let’s talk about the leftovers.
Leftover egg roll in a bowl, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave.
Your lunchtime leftovers never looked so good!
I hope you give this a try for a fun and different take on the classic takeout fare.
Enjoy!
XO,
Kathryn
Egg Roll in a Bowl
Egg roll in a bowl is full of ground turkey, cabbage and carrots, plus a delicious mix of seasonings to give it the same great flavor as your favorite egg rolls. And this low-carb dinner is ready in just 30 minutes!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb. lean ground turkey (see notes)
- 1 ½ tablespoons sesame oil
- 1 ½ teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- ½ cup low-sodium chicken broth
- 8 cups shredded cabbage
- 1 ½ cups shredded carrots
- 2 tablespoons low-sodium soy sauce
Instructions
- Heat oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes.
- Add the sesame oil, ground ginger, red pepper flakes, salt, pepper and brown sugar and stir well to combine.
- Add the chicken broth and the cabbage and stir well. Bring to a simmer and let cook until the cabbage is slightly wilted.
- Add the carrots and cook for another 2-3 minutes, until softened.
- Stir in the soy sauce, taste and adjust seasonings, and serve immediately.
Notes
Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the brand I get is 1.3 pounds; both work fine for this recipe. You could also try subbing ground chicken or even pork if you prefer.
Cabbage: Feel free to buy a large cabbage and chop it yourself or use a couple of bags of shredded cabbage from the store.
Carrots: I buy matchstick carrots but you could grate your own if you prefer.
Soy sauce: Low-sodium soy sauce is my go-to, to control the amount of sodium. Regular is fine, too. Or substitute tamari if you need this recipe to be gluten-free.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 434Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 585mgCarbohydrates: 29gFiber: 8gSugar: 15gProtein: 37g
atides33
This is quick and delicious, but ground pork is the way to go, not turkey.
Kathryn Doherty
I'm so glad to hear you enjoyed it!