Egg Roll in a Bowl Recipe is a quick, delicious way to enjoy all the savory flavors of an egg roll without the fuss of wrappers or deep-frying.
Egg Roll in a Bowl
Why make this recipe
Egg Roll in a Bowl Recipe is one of those recipes that quietly solves a lot of weeknight dinner problems: it’s fast, forgiving, and satisfying. If you’re short on time but want a meal that feels homemade and comforting, this dish delivers flavor, texture, and plenty of vegetables in a single skillet. It also scales up or down easily, fits a variety of diets (low-carb, gluten-free with tamari, or family-style with rice), and is an excellent way to use up produce lingering in the fridge.
One great advantage is how customizable it is. Swap the protein, add different vegetables, or turn up the heat — it still comes together in roughly 30 minutes. If you enjoy hearty bowls, you might also like a grilled salmon quinoa power bowl that uses similar bowl-building ideas: a flavorful protein, a base grain or greens, and bright finishing touches. Because everything cooks in one pan, cleanup is simple, too — an underrated win on busy nights.
How to make Egg Roll in a Bowl
This recipe is direct and forgiving. The idea is to brown the ground turkey, build a flavorful base with aromatics, then wilt and simmer the cabbage until tender. The soy sauce (or tamari) and rice vinegar finish the pan sauce, while a splash of toasted sesame oil at the end adds that nutty, classic egg-roll aroma. Serve over rice for a heartier plate, or spoon it into bowls as-is for a lighter meal. Below you’ll find ingredient notes, the full ingredient list, and precise directions so you can recreate this at home with confidence.
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 — see note)
- 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)
Ingredient notes and substitutions:
- Ground turkey keeps this recipe lean and family-friendly. You can swap in ground chicken, firm tofu, tempeh, or smoked turkey if you prefer. For a vegetarian version, brown chopped mushrooms and add extra tofu or lentils.
- Tamari is a gluten-free alternative to soy sauce; use it 1:1 if you need to avoid gluten.
- If you don’t have chicken broth, use vegetable broth or a splash of water with a pinch of extra salt.
- For the cabbage: aim for about 8 cups shredded. One small head typically fits this amount. You can use a mix of green and napa cabbage for a softer texture and subtle sweetness.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5–6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3–4 minutes, stirring occasionally.
- Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12–15 minutes, or until cabbage has reached your desired tenderness.
- Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Pro Tips for Success — Egg Roll in a Bowl
- Use a wide, heavy skillet: A large, wide pan gives the cabbage room to wilt and steam rather than pile up and steam unevenly. A heavy-bottomed skillet retains heat better and prevents hot spots that can scorch the garlic and ginger.
- Shred cabbage uniformly: Even thin, consistent shreds cook more predictably. A mandoline or food processor makes quick work of this; if slicing by hand, aim for thin ribbons.
- Don’t overcook the turkey: Brown the ground turkey until it’s almost done, then finish cooking with the vegetables. This helps the meat retain juiciness and lets it absorb flavors from the pan sauce.
- Taste and adjust the sauce: After the cabbage has cooked, taste a spoonful and adjust with more soy/tamari, a squeeze of rice vinegar, or a pinch of sugar if you’d like more balance. The recipe is forgiving — it’s easy to tweak seasoning near the finish.
- Add the sesame oil at the end: Toasted sesame oil has a low smoke point and a powerful flavor. Adding it off the heat preserves its aroma and keeps it from burning.
- Make it ahead: The flavors deepen if the dish rests for a few hours. Reheat gently on the stovetop or in the microwave with a splash of broth to restore moisture.
Flavor Variations — Egg Roll in a Bowl
- Spicy Sriracha-Kick: Stir 1–2 tablespoons of sriracha into the pan sauce or drizzle sriracha mayo over the finished bowls for consistent heat and a creamy finish. Add chili flakes while cooking if you want an extra layer of warmth.
- Hoisin-Ginger Twist: Replace 1 tablespoon of soy sauce with 1 tablespoon hoisin sauce and add an extra half teaspoon of fresh ginger for a sweet-savory play on Chinese takeout flavors. This variation pairs particularly well with a sprinkle of cilantro.
- Peanut Sesame: Stir 2 tablespoons of natural peanut butter and 1 tablespoon soy sauce into the chicken broth before adding the cabbage. The peanut butter melts into a silky, slightly sweet sauce that makes the bowl feel richer and more indulgent. Top with chopped peanuts for crunch.
- Veg-Forward and Umami: Add 1 cup sliced shiitake mushrooms and a handful of shredded bok choy near step 3. The umami boost from mushrooms pairs nicely with a teaspoon of toasted sesame oil and a splash of tamari. This is a good option to make the dish vegetarian while keeping depth of flavor.
- Citrus Brightener: Finish the dish with a squeeze of fresh lime or lemon and a teaspoon of rice vinegar for a bright, tangy lift that cuts through the richness.
Serving Suggestions — Egg Roll in a Bowl
- Classic rice bowls: Spoon over warm cooked white rice or brown rice for a comforting, filling meal. One bowlful of rice plus a generous scoop of the egg roll mixture makes a balanced plate.
- Cauliflower rice option: For a lower-carb meal, serve the egg roll mixture over steamed cauliflower rice. It soaks up the flavors and keeps the meal lighter.
- Lettuce wraps: Scoop the egg roll mix into crisp butter lettuce leaves and eat like handheld wraps for a fun, finger-food approach. Top with sliced green onions and sesame seeds.
- Family-style: Serve the skillet at the center of the table with bowls of rice, sliced green onions, sesame seeds, and sriracha mayo so everyone can build their bowl how they like it.
- Side pairings: A simple cucumber salad dressed with rice vinegar and a touch of sugar makes a cooling side. Steamed edamame or quick-pickled carrots are also easy partners that complement the dish.
Storage and Freezing Instructions — Egg Roll in a Bowl
- Refrigerating: Cool the dish to room temperature, then transfer it to an airtight container. Stored in the fridge, it will keep for 3–4 days. Reheat gently on the stovetop with a splash of chicken or vegetable broth to restore moisture. The texture of the cabbage softens after refrigeration but the flavors intensify.
- Freezing: You can freeze portions for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags. Thaw in the refrigerator overnight before reheating. Warm the thawed dish in a skillet over medium heat, adding a few tablespoons of broth if the mixture seems dry.
- Reheating tips: Microwave reheating is quick — cover to retain moisture and heat in short intervals, stirring between rounds. On the stovetop, reheat over medium-low and add a splash of broth or water to prevent sticking. Finish with a fresh drizzle of sesame oil and a few fresh green onions to revive brightness after storage.
- Make-ahead for parties: Prepare the egg roll mixture a day ahead and chill. Right before serving, reheat briefly and finish with toppings. Because the dish reheats well, it’s a time-saving option for small gatherings.
Nutrition Facts (Per Serving)
(Recipe yields about 4 servings; nutrition estimates are approximate and can vary by brands and substitutions.)
- Calories: ~310 kcal
- Protein: ~25 g
- Carbohydrates: ~17 g
- Fat: ~17 g
- Fiber: ~6 g
- Sodium: ~700–900 mg (varies significantly with soy sauce/tamari choice and broth sodium)
Notes on nutrition:
- These numbers reflect the recipe as written, without added rice. Adding 1 cup of cooked white rice per serving increases calories by ~200 and carbohydrates by ~45 g.
- Using low-sodium tamari or reduced-sodium soy sauce will cut the sodium substantially. If sodium is a concern, reduce soy sauce to 2 tablespoons and increase rice vinegar for tang.
- Swapping ground turkey for extra-lean turkey or tofu will change the protein and fat profile. Adding more vegetables will increase fiber and micronutrients while keeping calories modest.
FAQ About Egg Roll in a Bowl Recipe
What kind of cabbage is best for egg roll in a bowl?
Green cabbage is the classic choice because it holds up well to cooking, has a slightly peppery bite, and is widely available. Napa cabbage will cook softer and yield a more delicate texture and mildly sweeter flavor. You can also mix green cabbage with napa for a balance of texture and tenderness.
Can I make this recipe vegetarian or vegan?
Yes. Replace the ground turkey with crumbled firm tofu, tempeh, or a cooked lentil mixture. Use vegetable broth in place of chicken broth and tamari instead of soy sauce if you need gluten-free. Add a tablespoon of nutritional yeast for a subtle umami boost if you like.
How do I prevent the cabbage from getting too soggy?
Shred the cabbage thinly and cook uncovered for several minutes before adding the lid to let excess moisture evaporate. Also, avoid adding too much broth up front — 1/4 cup is enough to loosen browned bits and help steam the cabbage without making the pan soupy. Finish by removing the lid and cooking a few minutes longer if there’s extra liquid.
Is this recipe freezer-friendly and how should I reheat it?
Yes, it freezes well. Cool fully, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat with a splash of broth or water to keep it from drying out, stirring occasionally until heated through.
Can I use ground pork or beef instead of turkey?
You can, but this version purposely uses ground turkey to keep the dish lean and family-friendly. If using ground pork or beef, the flavors still work, but expect a higher fat content and possibly a richer mouthfeel. If you prefer pork, try smoked turkey as a replacement if you’re avoiding pork for dietary reasons.
What toppings work best with egg roll in a bowl?
Classic toppings include sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for creaminess and spice. Other good options are chopped cilantro, toasted crushed peanuts (especially with the peanut variation), or a squeeze of lime for brightness. Fresh toppings added just before serving add contrast to the warm mixture.
How long does it take to make from start to finish?
From chopping to serving, plan on about 30 minutes. If you prep the vegetables in advance (shred the cabbage and carrots, mince the garlic and ginger), active cooking time drops to around 15–20 minutes, making this an excellent quick weeknight recipe.
Is there a low-carb way to serve this?
Yes. Skip the rice and serve the egg roll mixture over a bed of leafy greens or cauliflower rice. You can also wrap it in large lettuce leaves for a crunchy, low-carb wrap. The cabbage itself already keeps carb counts moderate, so these swaps make it very keto-friendly.
Final Thoughts
Egg Roll in a Bowl Recipe is a practical, delicious answer to busy-weeknight dinners and a great template for customizing meals around what you have on hand. It’s speedy, crowd-pleasing, and comforting without being heavy, and it adapts beautifully to dietary needs and flavor preferences. Keep a head of cabbage in the fridge — this dish is one of those reliable weeknight staples that comes together quickly and keeps well as leftovers. Enjoy the crisp notes of green onions and sesame, and don’t be afraid to experiment with the variations to make it your own.
Print
Egg Roll in a Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb, Gluten Free, Dairy Free
Description
A quick, delicious way to enjoy the flavors of an egg roll without the fuss. Customizable, comforting, and perfect for weeknight dinners.
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)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5–6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3–4 minutes, stirring occasionally.
- Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12–15 minutes, or until cabbage has reached your desired tenderness.
- Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
Use a wide, heavy skillet for even cooking. Shred cabbage uniformly for best results. Adjust sauce to taste after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
