Egg Roll in a Bowl (Printable Version)
# What You'll Need:
01 -
2 tablespoons olive oil, divided
02 -
1 pound ground turkey
03 -
1 small sweet onion, finely diced
04 -
1 cup shredded carrots
05 -
3 garlic cloves, finely minced
06 -
1 teaspoon finely minced fresh ginger
07 -
¼ cup chicken broth
08 -
1 small head cabbage, about 8 cups shredded
09 -
3 tablespoons soy sauce or tamari
10 -
1 tablespoon rice vinegar
11 -
¾ teaspoon salt
12 -
½ teaspoon black pepper
13 -
1 teaspoon toasted sesame oil
→ For Serving (Optional)
14 -
Cooked white rice
15 -
Green onions, green parts only, thinly sliced
16 -
Toasted sesame seeds
17 -
Sriracha Mayo, optional
# Step-by-Step Directions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost cooked through, about 5-6 minutes.
02 -
Push the turkey to one side of the pan and add onion and remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger, and cook for 2 minutes, stirring frequently.
03 -
Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
04 -
Add the cabbage, soy sauce or tamari, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage reaches desired tenderness. Remove from heat and add toasted sesame oil.
05 -
Serve the egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
# Helpful Notes:
01 -
Freshly shredded cabbage is best, but you can substitute 2 bags of coleslaw mix or pre-shredded cabbage.
02 -
Tamari is a great alternative to soy sauce as it is naturally gluten-free and less salty.
03 -
Store leftovers in the refrigerator for 3-4 days.
04 -
Reheat leftovers in a skillet over medium-low heat for the best taste and texture.