I seem to be on a kick recently of making some takeout favorites at home. I love cooking at home, recreating my favorites and keeping things a bit healthier, so I guess it makes sense. I’ve shared cashew chicken, chicken chow mein and moo shu chicken, all of which are ready in just 20 minutes! We also love this 15-minute honey garlic chicken, which uses on-hand ingredients so I can make it any night when I need a quick last-minute dinner. Today I’m sharing egg roll in a bowl, which is a fun twist on egg rolls as an appetizer, making them healthier, low-carb and the main meal. This one-pot dish is full of ground turkey, cabbage and carrots, plus the perfect mix of spices to give it delicious flavor in every bite. And this smells and tastes just like your favorite egg rolls from your local takeout joint. Just way healthier. And easier! Also, this is low-carb as is, so it’s a great dinner to add into a low-carb lifestyle. (Or if you’re not low-carb, feel free to pair it with some rice.) It’s easy to make all in one big skillet, and it’s ready in 30 minutes. Perfect for a weeknight meal the whole family will enjoy! Oh, and if you love egg rolls, check out these baked vegetable egg rolls. So crunchy and delicious! And if you’re a cabbage lover, my mom’s sautéed cabbage recipe is super simple and so very tasty. OK, let’s get cooking. (You can also check out my Google web story for this recipe.) Now, I’ve got some notes and tips coming up below on how to make egg roll in a bowl. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Skillet: Be sure you use a really large, deep sided skillet. You’ll need the room once you start adding in the cabbage to wilt down. Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the store I get it from has a package that is 1.3 pounds; both work fine for this recipe. You could also try subbing ground chicken or even pork if you prefer. Cabbage: Feel free to buy a large cabbage and chop it yourself or use a couple of bags of shredded cabbage from the store. Carrots: I buy matchstick carrots but you could grate your own if you prefer. Soy sauce: Low-sodium soy sauce is my go-to, to control the amount of sodium. Regular is fine, too. Or substitute tamari if you need this recipe to be gluten-free.
Also, I tend to add some extra soy sauce at the table for mine. Feel free to do the same. Otherwise though, this is a really easy recipe to make. You start with sautéing the onion then add the garlic. Next, add the ground turkey and cook until it’s cooked through. Then you add the seasonings. Next you add some chicken broth and cabbage and let that wilt down a bit. Finally, add in the carrots to soften slightly and finish with the soy sauce. Ta-da! Dinner is done in no time. (And clean up will be a breeze!) As for serving, this dish is low-carb as is and completely delicious all on its own. However, you could also serve it over steamed brown or white rice to bulk up the meal a little more (I’ve done this before). Finally, let’s talk about the leftovers. Your lunchtime leftovers never looked so good! I hope you give this a try for a fun and different take on the classic takeout fare. Enjoy! XO, Kathryn Ground turkey: I use a 93% lean ground turkey. I find the ones that are 99% lean don’t have as much flavor. Also, sometimes the kind I buy is 1 pound and sometimes the brand I get is 1.3 pounds; both work fine for this recipe. You could also try subbing ground chicken or even pork if you prefer. Cabbage: Feel free to buy a large cabbage and chop it yourself or use a couple of bags of shredded cabbage from the store. Carrots: I buy matchstick carrots but you could grate your own if you prefer. Soy sauce: Low-sodium soy sauce is my go-to, to control the amount of sodium. Regular is fine, too. Or substitute tamari if you need this recipe to be gluten-free. Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet over medium low heat, stirring regularly, until heated through. Or reheat in a microwave-safe bowl in the microwave for about 1 minute, or until heated through.
title: “Egg Roll In A Bowl” ShowToc: true date: “2024-10-30” author: “Cathy Gillis”
Egg Roll in a Bowl, You Say…
If you’re not familiar, egg roll in a bowl is a super-popular, veggie- and protein-packed, very easy dinner (I actually love making a whole batch for meal prep lunches.) You can serve it with some brown rice or you can just serve the meat and veggies and it doesn’t feel weird. I experimented a little with a few different recipes before landing on my own.
Meat: I’m using a mixture of lean ground chicken and flavorful ground pork. Vegetables: I’ve thrown in some stray vegetables at times–a handful of mushrooms or shredded some celery that needed to be used up. It’s always good. It’s hard to mess these up. Cabbage: I like using the coleslaw mix from Walmart (for someone who doesn’t love Walmart, I really love their produce department.) It has purple cabbage and carrots mixed in and the shreds are a nice size for cooking without getting soggy. Sauces: When I’m ready to serve, I drizzle it with an Asian condiment. My go-tos are Gochujang (like what I use in these beloved Korean Noodle Bowls) or this Japanese BBQ Sauce. Sriracha would also be delicious. Sprinkle it with some green onions and voila–you have the easiest dinner ever!
