Description
A healthy, low-carb alternative to traditional egg rolls, Egg Roll in a Bowl combines ground turkey, fresh vegetables, and savory Asian-inspired flavors in a quick and easy skillet dish. Perfect for a weeknight dinner, this flavorful recipe is ready in just 30 minutes and can be served over rice or in lettuce wraps for a lighter option.
Ingredients
Scale
Protein
- 1 pound ground turkey
Vegetables
- 1 small sweet onion, diced
- 1 cup shredded carrots
- 1 small head cabbage, shredded
Oils & Sauces
- 2 tablespoons olive oil
- 2-3 tablespoons soy sauce or tamari (to taste)
- 1 tablespoon rice vinegar
Spices & Flavorings
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- Salt and pepper, to taste
Optional Garnishes
- Chopped green onions
- Toasted sesame seeds
Instructions
- Cook the turkey: Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is almost fully cooked through, about 5-6 minutes.
- Sauté the aromatics and vegetables: Push the turkey to one side of the skillet and add the diced onion along with any remaining oil. Sauté the onion for 3-4 minutes until softened. Then add the shredded carrots, minced garlic, and grated ginger. Cook everything together for an additional 2 minutes, stirring frequently.
- Add cabbage and season: Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, and season with salt and pepper to taste. Cover the skillet and simmer on medium-low heat for 12-15 minutes, stirring occasionally, until the cabbage becomes tender.
- Serve: Remove from heat and serve the egg roll mixture over cooked white rice or inside lettuce leaves for a low-carb option. Garnish with chopped green onions and toasted sesame seeds if desired.
Notes
- For a vegetarian version, substitute ground turkey with crumbled firm tofu or tempeh.
- You can adjust soy sauce quantity depending on your salt preference or dietary needs.
- To keep it Whole30 or paleo, use coconut aminos instead of soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Add crushed red pepper flakes for a spicy kick.
- Serve with rice noodles instead of rice for a gluten-free alternative.
