Description

Egg Roll in a Bowl is a delicious, low-carb, and quick-to-make dish that captures all the savory flavors of a traditional egg roll without the wrapper. Ground turkey is cooked with shredded cabbage, carrots, and a flavorful homemade sauce, then combined with scrambled eggs and garnished with toasted sesame seeds and green onions for a healthy, satisfying meal perfect for any weeknight.

Ingredients

Scale

Meat and Eggs

1 lb. ground turkey
2 large eggs (whisked until frothy)
Salt and pepper (to taste)

Vegetables

½ cup yellow onion (finely diced)
5 cups green cabbage (shredded)
1 cup carrots (shaved & roughly chopped)
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)

Oils and Sauces

2 tablespoons peanut oil (or olive or avocado oil, divided)
½ cup chicken broth
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon Asian chili garlic sauce
½ teaspoon sesame oil (optional)

Spices and Garnishes

1/8 teaspoon white pepper
Green onions (for garnish)
Toasted sesame seeds (for garnish)
Fried wonton strips (optional, for garnish)

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Instructions

Prepare the sauce: Mix together soy sauce, chicken broth, rice vinegar, honey, Asian chili garlic sauce, sesame oil, garlic, ginger, and white pepper in a bowl and set aside.
Cook the scrambled eggs: In a large skillet, heat 1 tablespoon of oil over medium-low heat, add the beaten eggs, scramble until fully cooked, then set aside.
Cook the turkey and onions: Season ground turkey with salt and pepper. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the turkey and cook for about 3 minutes. Add the diced onions and continue cooking for 5-6 minutes until turkey is no longer pink and onions are softened. Remove from skillet and set aside.
Simmer the sauce: Pour the prepared sauce mixture into the skillet. Use a silicone spatula to scrape any browned bits from the bottom and sides of the skillet. Let the sauce gently bubble and simmer for about 4 minutes to reduce and concentrate flavors.
Cook the vegetables: Add shredded cabbage and carrots to the skillet with the sauce. Cook for 5-6 minutes, stirring occasionally, until the vegetables reach your desired tenderness.
Combine and finish: Return the cooked turkey and scrambled eggs to the skillet. Toss everything together to combine and heat through for 1-2 minutes.
Garnish and serve: Sprinkle with toasted sesame seeds, sliced green onions, and fried wonton strips if using. Serve immediately.

Notes

Use ground turkey for a leaner option, but ground pork or beef also work well.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Adjust the level of Asian chili garlic sauce to taste to control the heat.
Fried wonton strips add crunch but can be omitted for a lower-carb meal.
Store leftovers in an airtight container Refrigerated up to 3 days; reheat gently on stovetop or microwave.

Nutrition

Serving Size: 1 serving
Calories: 406 kcal
Sugar: 10 g
Sodium: 862 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 26 g
Cholesterol: 151 mg