This Egg Roll in a Bowl recipe captures all the delicious flavors of your favorite Chinese appetizer, but without the deep-fried wrapper! With just one skillet and under 30 minutes, you can enjoy a healthy and quick dinner.
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 (green parts only), thinly sliced
Toasted sesame seeds
Sriracha mayo (optional)
INSTRUCTIONS
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for 5-6 minutes, or until nearly cooked through.
- Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil and the diced onion. Cook for 3-4 minutes, stirring occasionally.
- Stir in the shredded carrots, garlic, and ginger, and cook for another 2 minutes.
- Pour in the chicken broth and scrape up any brown bits from the bottom of the skillet.
- Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir to combine and cover the skillet. Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
- Remove from heat and stir in the toasted sesame oil.
To Serve: Serve the egg roll in a bowl over white rice, if desired, and garnish with green onions, toasted sesame seeds, and sriracha mayo, if using.
