Egg Roll in a Bowl
A healthy, one-skillet deconstructed egg roll with ground turkey, crisp cabbage, and authentic Asian flavors. Ready in just 25 minutes!
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey 93/7 lean
- 1 small sweet onion finely diced
- 1 cup shredded carrots
- 3 garlic cloves finely minced
- 1 teaspoon fresh ginger minced
- ¼ cup chicken broth low-sodium
- 1 small head cabbage 8 cups shredded
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sesame oil toasted
Instructions
- Shred cabbage into thin strips (¼ to ½ inch thick). If using whole carrots, shred with food processor or box grater.
- Heat 1 tablespoon olive oil in large skillet over medium heat. Add ground turkey and cook 5-6 minutes, breaking up with wooden spoon until completely cooked through.
- Add diced onion and remaining tablespoon olive oil to skillet. Cook 2-3 minutes until onion softens. Stir in carrots, garlic, and ginger. Cook 1 minute until fragrant.
- Pour in chicken broth to deglaze pan. Add shredded cabbage, soy sauce, rice vinegar, salt, and black pepper. Mix thoroughly.
- Cover skillet and reduce heat to medium-low. Cook 12-15 minutes until cabbage is tender but still has some crunch. Stir occasionally.
- Remove from heat and stir in sesame oil. Taste and adjust seasonings as needed.
Notes
Use fresh cabbage instead of pre-packaged coleslaw mix for better texture
Don't overcook cabbage - it should remain tender-crisp
Add sesame oil at the end to prevent overpowering flavor
For Whole30: substitute coconut aminos for soy sauce
Storage: refrigerate up to 4 days, reheat on stovetop with splash of broth
Serving suggestions: serve over rice, cauliflower rice, or topped with fried egg and sriracha mayo
Don't overcook cabbage - it should remain tender-crisp
Add sesame oil at the end to prevent overpowering flavor
For Whole30: substitute coconut aminos for soy sauce
Storage: refrigerate up to 4 days, reheat on stovetop with splash of broth
Serving suggestions: serve over rice, cauliflower rice, or topped with fried egg and sriracha mayo
