Egg Roll Bowl in Skillet

This hearty Egg Roll in a Bowl has been my family's go-to meal for over six years, delivering all the flavors of a traditional Chinese egg roll without the deep-fried wrapper. Made in just one skillet in under 30 minutes, it's perfect for busy weeknights when you want something satisfying yet healthy.

I first made this recipe during a particularly hectic week when I needed something quick yet nutritious. What started as a simple experiment has become the most requested meal in our household, even converting the pickiest eaters into cabbage enthusiasts.

Ingredients

• Ground turkey: provides lean protein while keeping the dish light. Choose 93/7 for the best balance of flavor and health
• Fresh cabbage: thinly sliced gives better flavor than packaged mixes and costs significantly less. One medium head yields about the right amount
• Carrots: add natural sweetness and beautiful color. Fresh shredded work best but matchstick carrots save time
• Fresh ginger and garlic: form the aromatic base that gives this dish its authentic Asian flavor profile
• Soy sauce: delivers that savory umami flavor. Tamari makes a great gluten free option
• Rice vinegar: provides the perfect tangy balance to the savory elements
• Sesame oil: absolutely essential for authentic flavor. A little goes a long way

Step-by-Step Instructions

Prep the Veggies:

Begin by thinly slicing the cabbage into strips about 1/4 to 1/2 inch thick using a sharp knife. The thin slices cook more quickly and evenly. If using whole carrots rather than matchstick, shred them using a food processor or cheese grater. Keeping the sizes consistent ensures everything cooks at the same rate.

Cook the Meat:

Heat a large skillet over medium heat and add the ground turkey. Break it up as it cooks for about 5-6 minutes until no pink remains. A potato masher works wonderfully to create the perfect crumbly texture. The meat should be fully cooked but not overly browned to maintain tenderness.

Sauté the Veggies and Season:

Add diced onion and a tablespoon of oil to the cooked meat. Let the onions soften and become translucent, then add your carrots, minced garlic, and grated ginger. These aromatics need just 30-60 seconds to release their flavors. Pour in chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Then add your cabbage, soy sauce, vinegar, salt, and pepper, mixing thoroughly to coat everything in the seasonings.

Cook and Serve:

Cover the skillet and reduce heat to medium-low. Let everything cook together for 12-15 minutes, occasionally stirring, until the cabbage reaches your desired tenderness. Just before serving, stir in the sesame oil to maintain its aromatic qualities. Finish with a sprinkle of green onions, sesame seeds, or red pepper flakes depending on your preference.

Pin it

The sesame oil is truly the magic ingredient in this recipe. I once accidentally omitted it and the entire dish tasted flat. Just that single tablespoon transforms the entire flavor profile, creating the authentic egg roll taste that makes this dish so craveable. My daughter now recognizes the distinctive aroma of sesame oil and comes running to the kitchen when she smells it cooking.

Meal Prep Magic

This dish actually improves overnight as the flavors meld together, making it ideal for meal preparation. Store portions in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave for 1-2 minutes or in a skillet with a splash of water to rehydrate the vegetables. The cabbage holds its texture surprisingly well without becoming soggy.

Perfect Pairings

While completely satisfying on its own, this Egg Roll Bowl pairs beautifully with cauliflower rice for a fully low-carb meal. If carbs aren't a concern, serve it over steamed jasmine or basmati rice to soak up the flavorful sauce. For an extra protein boost, top with a fried egg with a slightly runny yolk that creates a silky sauce when mixed in. The contrast of temperatures and textures elevates the entire dish.

Quick Customizations

The beauty of this recipe lies in its flexibility. Vegetarians can substitute the meat with crumbled tofu or tempeh that's been well-seasoned. Add water chestnuts or bamboo shoots in the last few minutes of cooking for a delightful crunch. Mushrooms like shiitake or cremini add earthy depth when chopped and sautéed with the onions. For heat lovers, sriracha, chili crisp, or gochujang stirred in at the end transforms this into a spicy delight.

Pin it

Storage Solutions

Refrigerate leftovers in airtight containers for up to 4 days. This dish also freezes surprisingly well despite the high vegetable content. To freeze, cool completely then portion into freezer-safe containers, leaving some room for expansion. Frozen portions keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. Adding a fresh drizzle of sesame oil after reheating revives the authentic flavor.

Frequently Asked Questions

→ Can I use a different protein for this dish?

Yes! Ground pork, chicken, or even tofu work well as alternatives to ground turkey.

→ How do I prevent the cabbage from getting soggy?

Cook the cabbage over medium heat and avoid overcooking—it should remain slightly crisp for best results.

→ What can I use instead of soy sauce?

You can substitute tamari for a gluten-free option or liquid coconut aminos for a Whole30-friendly version.

→ Is it possible to make this dish vegetarian?

Absolutely! Skip the meat and substitute with tofu, chickpeas, or a plant-based protein alternative.

→ How can I make the dish spicier?

Add a drizzle of sriracha, Gochujang, or some crushed red pepper for a spicy kick.

→ Can I prepare this dish in advance?

Yes, cook and store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.