Egg Roll in a Bowl
All the savory, satisfying flavors of a classic egg roll — without the wrapper. Seasoned ground turkey, shredded cabbage, and carrots stir-fried in a bold ginger, garlic, and hoisin sauce and finished with sesame oil and fresh scallions. One pan, 20 minutes, and zero guilt.
- Main
- 1.5 lb extra lean ground turkey
- 1 head green cabbage, thinly shredded
- 1 cup carrots, shredded or thinly sliced
- 1 medium onion, diced
- 4 oz baby bella mushrooms, sliced (optional)
- 4 scallions, sliced
- Sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- To Serve
- — sesame seeds (optional)
- — sriracha (optional)
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1
Mix the sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, and red pepper flakes if using. Set aside — having the sauce ready before you start cooking keeps everything moving quickly.
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2
Brown the turkey
Heat a large skillet or wok over medium-high heat and lightly coat with cooking spray. Add the ground turkey and onion and cook, breaking the turkey into fine crumbles, until browned and cooked through. Drain any excess liquid.
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3
Add the aromatics
Push the turkey to one side of the pan. Add the garlic and ginger to the open side and cook for 60 seconds until fragrant, then stir into the turkey. If using mushrooms, add them now and cook for 2–3 minutes until softened.
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4
Add the vegetables
Add the shredded cabbage and carrots to the skillet. Toss everything together and cook for 4–5 minutes, stirring frequently, until the cabbage has wilted and the carrots are just tender. The cabbage will cook down significantly — don't worry if it looks like too much at first.
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5
Add the sauce & finish
Pour the sauce over the turkey and vegetable mixture and toss well to coat everything evenly. Cook for 1–2 minutes until the sauce is absorbed. Remove from heat and drizzle the sesame oil over the top — add it at the end so it keeps its nutty fragrance rather than burning off. Taste and adjust seasoning.
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6
Serve
Divide into bowls and top generously with sliced scallions, a sprinkle of sesame seeds, and a drizzle of sriracha if desired. Serve immediately while hot.
- Sesame oil at the end: Always add sesame oil off the heat or right at the end of cooking — it has a low smoke point and its nutty, aromatic quality disappears when heated too long.
- Shred the cabbage thinly: Thin shreds cook faster and more evenly and give you that classic egg roll texture. A sharp knife or mandolin both work great.
- Add the sauce ready-made: Mixing the sauce in a small bowl before you start cooking means you're not scrambling to measure while everything is sizzling. It takes 2 minutes and makes the whole cook much smoother.
- Meal prep winner: This reheats beautifully and keeps in the fridge for up to 4 days. The flavors actually deepen overnight making it one of the best next-day lunches in this collection.
- Serve over cauliflower rice: For an even more substantial bowl, spoon over steamed or sautéed cauliflower rice to soak up all that sauce.