This egg roll in a bowl is an easy one pan recipe made with ground turkey, veggies and a yummy sauce. It’s a delicious dinner idea that comes together in 30 minutes.
So much flavor in this Egg Roll in a Bowl!
Egg roll in a bowl is what I make for dinner when I want something flavorful, veggie-filled and quick to make. The idea behind this recipe is that it’s similar to the filling of an egg roll, without the crispy fried wrapper. This easy one pot meal has become a favorite in our dinner rotation, and I hope you’ll love it too!
I like to make this egg roll in a bowl with ground turkey, but you could also use ground beef, ground pork or ground chicken. It’s satisfying enough to be a meal as is, or you can serve it with rice, quinoa or cauliflower rice.
Delicious Sauce for this One Pot Recipe
What makes my egg roll in a bowl recipe different from others you might have tried is the sauce. To make this egg roll in a bowl super flavorful and saucy (not dry), I’ve used a slight variation of my favorite Stir Fry Sauce. Adding the sauce makes this egg roll in a bowl the best I’ve tried!
To make the sauce you’ll whisk together:
- Chicken Broth
- Soy Sauce
- Honey
- Sesame Oil
- Minced Fresh Ginger
- Minced Garlic
- Cornstarch
Other Ingredients You’ll Need
- Olive Oil: For cooking the turkey and vegetables.
- Ground Turkey
- Carrots: Slice them into thin matchsticks.
- Cremini Mushrooms: They add delicious umami flavor.
- Red Bell Pepper: Or any color of bell pepper that you have on hand.
- Green Cabbage: Thinly slice it. It will soften and cook down in the hot skillet.
- Green Onions: For mild onion flavor.
- Black Pepper: Season to taste.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Egg Roll in a Bowl
Make the sauce by whisking together all of the sauce ingredients in a small bowl.
Brown the ground turkey. Heat the olive oil in a large skillet over medium-high heat. Then add the turkey and cook for 3-4 minutes, breaking up the meat. The turkey will continue cooking while the veggies cook.
Add vegetables. First, add the carrots, mushrooms and bell peppers. Once those have cooked for 2-3 minutes, add the cabbage and continue cooking until the cabbage starts to soften and the turkey is fully cooked.
Finish. Add the sauce and green onions and cook, stirring, for 2 more minutes, to thicken the sauce. Season to taste with pepper and serve with sesame seeds if desired.
Recipe Variations:
- Add broccoli. Cut it into small bite-size pieces and add it with the carrots, mushrooms and bell peppers.
- Add cashews or peanuts. Stir them in after the dish is finished, right before serving.
- Make it gluten-free. Replace the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.
More Easy Dinners
- Mexican Quinoa Skillet
- Turkey Sloppy Joes
- Air Fryer Salmon Bites
- Chicken Lettuce Wraps
- Shrimp Stir Fry
Egg Roll in a Bowl
Ingredients
Sauce
- ½ cup low sodium chicken broth, or vegetable broth or water
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
Remaining Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey, or ground beef, ground pork or ground chicken
- 1 medium carrot, cut into thin matchsticks
- 6 cremini mushrooms, chopped
- 1 red bell pepper, thinly sliced
- 4 cups thinly sliced green cabbage
- 4 green onions, chopped
- black pepper, to taste
- sesame seeds, optional, for serving
Instructions
- In a medium bowl or liquid measuring cup, whisk together the sauce ingredients: chicken broth, soy sauce, honey, sesame oil, ginger, garlic and cornstarch. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 3-4 minutes, breaking up the meat. (The turkey does not need to be fully cooked yet.)
- Add the carrots, mushrooms and bell peppers and cook, stirring often, until the ground turkey is almost cooked through, 2-3 minutes.
- Add the cabbage and cook for 3 minutes, stirring, until cabbage starts to soften and the turkey is fully cooked. Add the sauce and green onions and cook, stirring, for 2 more minutes, until sauce thickens. Remove pan from the heat and season to taste with pepper. Serve, with sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add broccoli. Cut it into small bite-size pieces and add it with the carrots, mushrooms and bell peppers.
- Add cashews or peanuts. Stir them in after the dish is finished, right before serving.
- Make it gluten-free. Replace the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.
I Love it Kristine
Thanks