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!
Yield: 4 servings
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 over medium low heat, stirring regularly, until heated through. Or reheat in a microwave-safe bowl in the microwave for about 1 minute, or until heated through.
Video
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 29g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 118mg | Sodium: 585mg | Fiber: 8g | Sugar: 15g
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