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This Egg Roll in a Bowl recipe delivers everything you love about egg rolls without the work or grease! Packed with lean protein, veggies, and a simple sauce, it is slightly sweet, a little tangy, and ready in about 20 minutes.
Looking for more easy recipes that deliver big takeout flavor with easy-to-find ingredients and minimal prep? Don't miss my recipes for Ground Beef and Broccoli, Shrimp Stir-Fry, Trader Joe's Dumpling Bake, and Orange Chicken.
Kristen's Keys for Egg Roll in a Bowl
The concept of this recipe is simply to deliver the tasty filling of an egg roll without the wrapper. It speeds up prep, saves on calories, and is actually quite delicious! That said, I have a few tips to keep in mind to speed up prep and amp up the flavor.
- Mix the sauce before you start cooking. This recipe moves quickly. Having the sauce ready keeps things smooth and prevents overcooking while you measure.
- Add the garlic and ginger after browning the meat. Letting the ground turkey brown first gives it better flavor while keeping the fresh garlic and ginger from burning and turning bitter. Once the meat is cooked, stir in the aromatics and cook for about 1 minute, just until fragrant. I use the same technique in my Korean Ground Beef because that quick burst of heat brings out their flavor without overcooking them.
- Use a bag of coleslaw. It cuts down significantly on prep, making this recipe much easier for busy weeknights.
How to Make Egg Roll in a Bowl
Prep the sauce, brown the meat, and sauté it all together. In about 20 minutes, you have a flavorful egg roll filling that is perfect served alone or over rice. It's quick, balanced, and made in one pan.
Step One: Prepare Sauce
In a small bowl or glass measuring cup, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha until well combined. I like to use a glass measuring cup, as it makes pouring the sauce into the skillet easier (and less likely to make a mess)!
Step Two: Brown the Turkey
Briefly heat one teaspoon of oil in a large skillet over medium-high heat. Once heated, add in the ground turkey and cook, breaking it up into bite-sized pieces as it browns.
If there's excess grease, remove the skillet and drain it off. But with lean turkey, you likely won't need to.
Step Three: Build Flavor
Add the sliced green onions, minced garlic, and grated ginger, and let the mixture toast for just one minute. That brief sauté will help to bloom the flavors, adding richness to the dish.
Step Four: Simmer Everything Together
Add the coleslaw mix and prepared sauce (give it a quick whisk again), and cook, stirring occasionally, until the cabbage is tender but still has a bit of bite.
Step Five: Serve
Remove the skillet from the heat. Top with sliced green onions (use the tops leftover from the stir-fry), sesame seeds for crunch, and an extra sriracha, if you like heat.
You can serve straight from the skillet or dish the egg roll mixture over cauliflower rice or steamed rice. I often start Instant Pot White Rice right before heating the pan, so everything comes together at once. If you'd prefer Instant Pot Brown Rice, plan to start it about 30 minutes before starting this recipe.
Recipe Modifications
- Keep it Low-Carb: Skip the honey and serve as-is, over cauliflower rice, or in lettuce for lettuce wraps.
- Gluten-Free? Use Tamari in place of soy sauce, or ensure your soy sauce is gluten-free.
- Swap the Protein: Ground chicken, pork, or even crumbled tofu all work well.
- Use Shredded Cabbage & Carrots: Instead of a bag of coleslaw mix, use 4 cups shredded cabbage plus 1 cup shredded carrots.
Add Extra Veggies: Bell peppers, mushrooms, or snap peas can stretch the meal and boost nutrition. - Adjust Sweetness/Spice: Add more honey for a sweeter sauce or more sriracha for heat. It is easy to customize for picky eaters.
More Quick & Easy Stir-Fries
If you love the simplicity of quick cooking meals and bold Asian flavor (like this Egg Roll in a Bowl), bookmark my stir-fry recipes, or browse a few of my following favorites below:
Egg Roll in a Bowl
Video
Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha, optional
- 1 teaspoon neutral oil, ~canola, peanut, avocado, or vegetable
- 1 pound lean ground turkey
- 1 small bunch green onions, thinly sliced (whites and greens)
- 3 cloves garlic, minced (~1 tablespoon minced)
- 1 tablespoon fresh ginger, grated
- 1 (14oz) bag coleslaw mix
- cooked rice, sesame seeds, additional Sriracha, for serving
Instructions
- In a small glass measuring cup or bowl, whisk together the ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon Sriracha together until combined. Set aside.
- Heat 1 teaspoon neutral oil in a large, deep skillet over medium-high heat for 30 seconds. Once heated, add in the ground turkey and cook, stirring often to break up the meat, until browned and cooked through. If needed, drain off any excess grease. If you are using lean meat, you should not have to.
- Add the garlic, ginger, and the whites of the green onions and continue to cook for 1 minute to lightly toast.
- Add the coleslaw mix and prepared sauce to the mixture, and cook, stirring occasionally, until the coleslaw becomes tender, about 5-8 minutes.
- Remove from the heat and serve over rice with the greens of the green onions and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious and so easy! It will be on the table once a week if I have my way! Even my husband enjoyed it and he's not so much an egg roll fan!
Hi Linda! I am thrilled you (and your husband) enjoyed this enough to make it a weekly staple. Thanks for taking the time to share 🙂