Egg roll in a bowl recipe

If you love egg rolls but not the frying, this egg roll in a bowl is about to become your new weeknight hero. It gives you all that savory, garlicky, gingery filling you love, minus the wrapper and the mess.

Jump to:

• Why You Will Like This Recipe
• Simple Ingredients For This Egg Roll In A Bowl
• Egg Roll In A Bowl
• How To Make Egg Roll In A Bowl Step By Step
• Storage And Reheating
• My Best Tips And Variations For Egg Roll In A Bowl
• Egg Roll In A Bowl FAQ
• Recipes You May Like
• Conclusion

I first made this on a Tuesday when Alex had basketball practice and I had exactly 30 minutes to get dinner on the table. I stood in front of the fridge with ground turkey and a bag of coleslaw mix, and honestly? This dish saved the night. Now it shows up in our Manhattan kitchen at least twice a month.

The whole thing cooks in one pan in about 25 minutes. It uses simple ingredients you can find at any grocery store, and it happens to be low carb too. Donald calls it takeout without the wait, which might be the best compliment he gives anything.

If quick skillet dinners are your thing, you will probably also love my easy beef and broccoli stir fry. It follows the same one pan, big flavor idea that keeps our weeknights sane.

Why You Will Like This Recipe

• One pan only. Less cleanup means more time on the couch after dinner. That is a win in my book.
• Ready in 25 minutes. Faster than delivery, and I mean that from experience living in NYC.
• Low carb with a keto option. Swap the cornstarch for arrowroot and you are set.
• Kid approved. Alex asks for extra chili paste on his. Sarah picks out the mushrooms, but she still cleans her bowl.
• Simple ingredients. Ground turkey, coleslaw mix, garlic, ginger. Nothing fancy or hard to find.
• Great for meal prep. The flavors actually get better the next day.

Simple Ingredients For This Egg Roll In A Bowl

Here is everything you need. I bolded the ones that really make the dish.

• 3 tablespoons low sodium soy sauce, divided
• 1 teaspoon cornstarch (use arrowroot starch for Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (crumbled extra firm tofu works for a vegetarian version, just press it dry first)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions, divided
• 1 tablespoon canola oil or grapeseed oil (olive oil will smoke over high heat, so skip it here)
• 1 (12 ounce) bag broccoli coleslaw
• 1 cup grated carrots
• 1 tablespoon fresh ginger, minced (1 teaspoon ground ginger works, but fresh tastes brighter)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or your go to hot sauce, plus more to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper

For serving: brown rice, quinoa, or cauliflower rice if you want to keep it low carb.

A quick note on the soy sauce. I tried this once with regular soy sauce and it came out way too salty. Low sodium really matters here, so trust me on that one.

Print

How To Make Egg Roll In A Bowl Step By Step

This comes together fast, so I like having everything chopped before the pan gets hot. Here is exactly what I do.

Marinate The Turkey

1. In a medium bowl, whisk together 1 tablespoon of the soy sauce and the cornstarch with a fork.
2. Add the ground turkey and break it apart, stirring so the sauce coats the meat.
3. Let it sit for 10 minutes. This little step keeps the turkey juicy instead of dry.

Prep Your Vegetables

4. While the turkey marinates, chop the mushrooms very finely and mince the garlic.
5. Thinly slice the green onions and set a small handful aside for serving.
6. Grate the carrots if you did not buy them pre shredded.

I learned the hard way that this recipe moves fast once the pan heats up. The first time I made it, I was still mincing garlic while the turkey started to burn. Prep first, cook second!

Cook The Turkey

7. Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat.
8. Add the marinated turkey and cook, breaking it into small bits with a spatula, until no pink remains, about 5 minutes.

Add The Vegetables And Finish

9. Stir in the green onions and mushrooms. Cook for 2 to 3 minutes until the mushrooms soften.
10. Add the garlic, ginger, broccoli coleslaw, and carrots. Stir everything together and cook until the slaw wilts, about 3 minutes.
11. Pour in the remaining 2 tablespoons of soy sauce, the rice vinegar, chili paste, sesame oil, and black pepper.
12. Toss everything together, taste, and add more chili paste if you like heat. Top with the reserved green onions and serve.

That is it. Dinner done, one pan dirty, everyone happy.

Storage And Reheating

Leftovers are honestly one of the best parts of this egg roll in a bowl. Here is how I handle them.

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Glass containers work best since the sesame oil smell can stick to plastic.

For the freezer, pack it in freezer safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm it in a skillet over medium heat with a splash of water or soy sauce. The microwave works too, about 90 seconds, stirring halfway.

Here is the thing. The flavors deepen overnight, so I sometimes make it the day before on purpose. Donald takes it to work for lunch and says it tastes even better on day two.

My Best Tips And Variations For Egg Roll In A Bowl

After making this more times than I can count, here is what I have learned.

• Do not skip the marinating step. Ten minutes with soy sauce and cornstarch makes the turkey so much more tender.
• Chop mushrooms finely. Sarah swears she hates mushrooms, but when they are chopped small, she never notices them. Sneaky? Maybe. Effective? Absolutely.
• Want it spicier? Double the chili paste or add sriracha at the table so everyone controls their own heat.
• Swap the protein. Ground pork tastes the most like classic egg rolls. Ground chicken works too, and pressed tofu keeps it vegetarian.
• Add a fried egg on top. Alex started doing this and now we all do it. The runny yolk makes a little sauce.
• Watch the heat. High heat is your friend here, but keep everything moving so the garlic does not burn. Burnt garlic once ruined a whole batch for me.

Could this dish get any easier? Honestly, I do not think so. And if you want a fresh side, my creamy cucumber salad pairs really well with the warm, savory bowl. A scoop of my easy three bean salad or a batch of crunchy bacon broccoli salad rounds out the table when I am feeding a crowd.

Egg Roll In A Bowl FAQ

What Is Egg Roll In A Bowl Made Of?

It is basically egg roll filling without the wrapper. Ground turkey, shredded cabbage or broccoli slaw, carrots, mushrooms, garlic, and ginger all get cooked in one pan, then tossed with soy sauce, rice vinegar, sesame oil, and chili paste. Simple, real ingredients that come together into something that tastes like your takeout order.

Is Egg Roll In A Bowl Keto Friendly?

Yes, with one small swap. Replace the cornstarch with arrowroot starch and serve it over cauliflower rice instead of regular rice. The dish itself is naturally low carb since there is no wrapper. I made the keto version for my sister in law last month and she asked for the recipe before she left.

What Can I Serve With Egg Roll In A Bowl?

We usually eat it over brown rice or cauliflower rice, but it stands on its own too. For sides, I like something cool and crisp next to it. My healthy couscous salad with fresh veggies is a nice contrast, and store bought dumplings make it feel like a full takeout night at home.

How Do I Store And Reheat Egg Roll In A Bowl?

Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat with a splash of water, or microwave for about 90 seconds. I actually think it tastes better the next day, so leftovers never last long in our apartment.

Recipes You May Like

• Sweet and spicy honey garlic shrimp stir fry - another fast skillet dinner with that sweet heat my whole family loves
• Slow cooker teriyaki chicken - perfect for days when you want takeout flavors waiting for you at home
• Slow cooker Thai peanut chicken - creamy, cozy, and great over rice when you want something a little different

Conclusion

This egg roll in a bowl proves that dinner does not have to be complicated to be good. Marinate the turkey, brown it in a hot pan, toss in the vegetables and sauce, and you are eating in 25 minutes.

I love that it uses real, simple ingredients and only dirties one pan. It is the kind of homemade meal that makes a hectic weeknight feel a little calmer, and my kids actually cheer when they smell the ginger and garlic hitting the pan.

Give it a try this week and let me know how it turns out for you! And do not forget to save this one to Pinterest so you can find it next time dinner sneaks up on you.