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A delicious Turkey Egg Roll in a Bowl with ground turkey, shredded cabbage, and carrots, topped with sesame seeds and green onions.

Unwrapped Turkey Egg Roll in a Bowl

This recipe captures the savory-sweet filling of a traditional egg roll without the fuss of frying. It's a quick, one-pan weeknight meal featuring ground turkey, crisp-tender vegetables, and a flavorful sauce that comes together in under 30 minutes. Enjoy all the classic flavors in a simple, wholesome, and satisfying bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil or Avocado Oil
  • 1 lb 93/7 Ground Turkey
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Fresh Garlic, minced
  • 1 inch Fresh Ginger, grated
  • 1/4 cup Low-Sodium Soy Sauce or Tamari for gluten-free
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1-2 tsp Sriracha or Chili Garlic Sauce optional
  • 2 Green Onions, thinly sliced for garnish
  • 1 tsp Sesame Seeds, for garnish

Equipment

  • Large skillet or wok
  • Spatula
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ginger Grater

Method
 

  1. Heat olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the ground turkey. Use a spatula to break it into crumbles and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat and push the turkey to one side of the skillet.
  2. To the empty side of the skillet, add the diced yellow onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and grated ginger, stirring constantly for about 30-45 seconds until fragrant. Mix everything together with the ground turkey.
  3. Add the entire bag of coleslaw mix to the skillet. Stir everything together, tossing the cabbage and carrots with the turkey and aromatics. Cook, stirring frequently, for 4-5 minutes, until the cabbage is crisp-tender but still has a slight bite.
  4. While the vegetables cook, whisk together the low-sodium soy sauce, rice vinegar, and sriracha (if using) in a small bowl. Pour the sauce mixture over the contents of the skillet.
  5. Stir well to coat everything evenly. Let the sauce simmer for 1-2 minutes, allowing it to thicken slightly and for the flavors to meld.
  6. Turn off the heat. Drizzle the toasted sesame oil over the dish and stir to combine. Taste and adjust seasonings if necessary.
  7. Serve immediately in bowls, garnished generously with sliced green onions and a sprinkle of sesame seeds.

Notes

Protein Variations: Substitute ground turkey with ground chicken, pork, beef, or crumbled extra-firm tofu.
Flavor Boosters: For deeper umami, add finely diced shiitake mushrooms with the onion. A tablespoon of hoisin sauce added with the soy sauce will create a richer, sweeter flavor profile.
Serving Suggestions: Serve over jasmine rice, brown rice, or cauliflower rice. Top with crispy wonton strips, a fried egg, or toasted cashews for extra texture.
Pro-Tip: Use the largest skillet you have to prevent the ingredients from steaming instead of browning. Do not overcook the cabbage; it should remain crisp-tender to mimic the crunch of an egg roll.