Egg Roll in a Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil, divided
02 -
1 pound ground turkey
03 -
1 small sweet onion, finely diced
04 -
1 cup shredded carrots
05 -
3 garlic cloves, finely minced
06 -
1 teaspoon finely minced fresh ginger
07 -
1/4 cup chicken broth
08 -
1 small head cabbage, about 8 cups shredded
09 -
3 tablespoons soy sauce or tamari
10 -
1 tablespoon rice vinegar
11 -
3/4 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
1 teaspoon toasted sesame oil
→ For Serving (Optional)
14 -
Cooked white rice
15 -
Green onions, green parts only, thinly sliced
16 -
Toasted sesame seeds
17 -
Sriracha mayo
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook for about 5-6 minutes until almost cooked through.
02 -
Push turkey to the side of the skillet and add the diced onion with remaining oil. Sauté for 3-4 minutes, then stir in shredded carrots, garlic, and ginger. Cook for another 2 minutes.
03 -
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan to combine all flavors.
04 -
Add cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir everything together well, cover the skillet, and reduce heat to medium-low.
05 -
Cook covered for 12-15 minutes, or until cabbage softens to your liking. Remove from heat and drizzle with toasted sesame oil before serving.
06 -
Spoon over cooked white rice if using, and garnish with sliced green onions, toasted sesame seeds, or a drizzle of sriracha mayo.
# Notes:
01 -
You can use coleslaw mix instead of fresh cabbage for convenience.
02 -
Tamari is naturally gluten-free and makes a great soy sauce alternative.
03 -
This recipe is ideal for meal prep and stores well in the fridge for up to 4 days.
04 -
Reheat in a skillet for the best flavor and texture.