Last winter, a surprise snowstorm left my husband and me snowed in for the entire weekend. With the roads closed and no chance of getting to the store, I turned to what I had on hand in the fridge and pantry.
That’s when I decided to play around with some humble ingredients—ground turkey, a bit of cabbage, a couple of carrots—and ended up creating a dish that reminded me of our favorite takeout, but lighter and far more comforting.
Cooking it while the snow piled up outside made the kitchen feel especially warm, filled with the aroma of garlic, ginger, and sesame. We ended up eating it straight from bowls, watching the snow swirl outside, and laughing about how our “snowed-in meal” had turned into something we loved so much that it became part of our dinner rotation.
Short Description
This savory egg roll in a bowl takes all the flavors of a classic egg roll—garlic, ginger, cabbage, and sesame—and transforms them into a one-pan meal that’s quick, hearty, and healthy.
Key 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 fresh ginger, finely minced
- 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
For Serving (Optional)
- Cooked white rice
- Green onions, thinly sliced
- Toasted sesame seeds
- Sriracha mayo
Tools Needed
- Large skillet or wok
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
Cooking Instructions
Step 1: Cook the Turkey
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook 5–6 minutes, breaking it up with a spoon, until no longer pink.
Step 2: Sauté Vegetables
Push turkey to one side. Add the onion with the remaining 1 tablespoon of olive oil. Cook 3–4 minutes until softened. Stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant.
Step 3: Deglaze with Broth
Pour in chicken broth, scraping the bottom to release browned bits. This deepens the flavor.
Step 4: Add Cabbage and Seasonings
Stir in cabbage, soy sauce, vinegar, salt, and pepper. Mix well and cover. Reduce heat to medium-low and cook 12–15 minutes, stirring occasionally, until cabbage reaches desired tenderness.
Step 5: Finish with Sesame Oil
Remove from heat and drizzle with sesame oil. Toss well.
Step 6: Serve and Garnish
Serve in bowls, plain or over rice. Top with green onions, sesame seeds, and sriracha mayo if desired.
Why You’ll Love This Recipe
Packed with Flavor: Garlic, ginger, and sesame bring bold, irresistible taste.
One-Pan Simplicity: Minimal cleanup with everything cooked in a single skillet.
Healthy and Hearty: Lean turkey and cabbage keep it nutritious yet filling.
Customizable: Enjoy it plain, over rice, or with your favorite toppings.
Quick Weeknight Dinner: Ready in under 30 minutes.
Mistakes to Avoid & Solutions
Overcooking the Turkey: It can dry out. Solution: Cook just until no longer pink before adding veggies.
Soggy Cabbage: Too much liquid can make it mushy. Solution: Keep lid slightly ajar while simmering.
Skipping the Broth Scrape: This loses flavor. Solution: Always deglaze after sautéing.
Too Salty: Soy sauce can overwhelm. Solution: Taste before adding extra salt.
Flat Flavor: Forgetting sesame oil reduces depth. Solution: Add it at the end for best aroma.
Serving and Pairing Suggestions
Serve over white rice, brown rice, or cauliflower rice.
Pair with steamed dumplings, miso soup, or a light cucumber salad.
Perfect for a family-style dinner or buffet-style brunch.
Storage and Reheating Tips
Refrigerate: Store in an airtight container up to 4 days.
Freeze: Cool completely, then freeze up to 2 months.
Reheat: Warm in a skillet with a splash of broth to prevent dryness. Microwave works too, but stir halfway for even heating.
FAQs
1. Can I use ground beef instead of turkey?
Yes, ground beef, chicken, or even pork work well. Just drain excess fat before adding vegetables.
2. Can I make this vegetarian?
Absolutely. Swap turkey for crumbled tofu or plant-based ground meat.
3. How do I keep the cabbage from being too crunchy?
Cook a few extra minutes, covered, until softened to your liking.
4. Is this dish gluten-free?
Yes, if you use tamari instead of soy sauce.
5. Can I prep this ahead?
Yes. Chop vegetables and mix the sauce in advance. Cook fresh for best texture.
Tips & Tricks
Use pre-shredded coleslaw mix to save time.
Add a pinch of red pepper flakes for heat.
Drizzle with hoisin or peanut sauce for a twist.
Keep a bag of frozen veggies on hand to bulk it up.
Recipe Variations
Spicy Egg Roll Bowl: Add 1–2 teaspoons chili paste with the garlic and ginger.
Shrimp Egg Roll Bowl: Replace turkey with peeled shrimp, cooking just until pink.
Low-Carb Version: Skip the rice and serve over zucchini noodles or cauliflower rice.
Teriyaki Twist: Use teriyaki sauce instead of soy sauce and vinegar for a sweeter flavor.
Crunchy Topping: Sprinkle crispy wonton strips or roasted peanuts before serving.
Final Thoughts
This egg roll in a bowl may have been born on a snowed-in weekend, but it’s now one of those dishes I can rely on no matter the season. It’s filling yet light, savory with just the right hint of sweetness from the carrots, and deeply satisfying without any fuss. It brings all the joy of takeout with none of the grease, and it’s so adaptable that I can make it work for whoever is gathered at my table.
My grandchildren love it with rice, my husband prefers it plain with extra sesame seeds, and I enjoy experimenting with little tweaks each time. It’s a dish that proves simple ingredients, when cooked with care, can bring plenty of comfort. And sometimes, the best recipes come from moments when you’re not planning anything fancy—just trying to make something good out of what you have.
Savory Egg Roll in a Bowl
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 fresh ginger finely minced
- 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
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook 5–6 minutes, breaking it up until no longer pink.
- Push turkey to one side and add onion with the remaining olive oil. Cook 3–4 minutes until softened, then stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in cabbage, soy sauce, vinegar, salt, and pepper. Mix well, cover, and cook on medium-low for 12–15 minutes, stirring occasionally, until the cabbage is tender.
- Remove from heat and drizzle with sesame oil, tossing to combine.
- Serve in bowls, plain or over rice, topped with green onions, sesame seeds, and sriracha mayo if desired.
