Ground Turkey Egg Roll in a Bowl

Ground Turkey Egg Roll in a Bowl made with sauteed cabbage, carrots, green onion, toasted cashews, and yummy seasonings for a delicious healthy dinner. These easy egg roll bowls come together in 40 minutes or less!

Have you had a chance to try an Egg Roll in a Bowl yet?

This easy bowl recipe with Asian flavors has been trending for quite some time. While that alone isn’t a reason to try them, the fact that they are absolutely delicious (and healthy) is a great reason to try them!

I first made these Ground Turkey Egg Roll Bowls back in 2019 and they’ve been a staple in my diet ever since. A true family favorite and a great recipe to put on repeat for meal prep!

Quick and easy to prepare, loaded with lean protein, fiber, and flavor, they are everything I look for in a healthy dinner. 

Before I get carried away, let’s go back to the basics.

What is an Egg Roll in a Bowl?:

Put simply, an egg roll in a bowl is everything inside a standard egg roll, minus the crispy fried outer shell.

Traditional egg rolls are made with cabbage, carrots, bamboo shoots, green onion, ground pork, mushrooms, and soy sauce. An egg roll wrapper gets stuffed with those delicious filling ingredients and then deep fried to crispy perfection.

So the egg roll bowl is a deconstructed egg roll with all the flavors of a traditional egg roll. It is just the filling, no crispy outer shell…but in massive quantity in a bowl for your belly-filling enjoyment. It’s an easy recipe to please the whole family.

Creating my own rendition on egg roll filling, I use lean ground turkey instead of pork, coconut aminos instead of soy sauce, and I omit the bamboo shoots (out of personal preference).

I also like serving my egg roll in a bowl with a 6-minute jammy egg on top, a sprinkle of sesame seeds, a generous amount of toasted cashews, and some zippy chopped green onions.

In this sense, we’re left with an entire meal of egg roll deliciousness but the whole thing is soy-free and requires no deep frying.

Let’s discuss the fresh ingredients we use to make these egg roll bowls. The best part is you can find the ingredients at any grocery store.

Ingredients for Egg Roll in a Bowl:

Avocado Oil: Used to sauté the vegetables and cook everything together, we use avocado oil. It is a high temperature cooking oil with neutral flavor, making it ideal for stir frying like this. 

Yellow Onion, Garlic, and Fresh Ginger: Huge flavor infusers here! Aromatic onion, garlic, and ginger combine to create a massive amount of fresh flavor. These all star ingredients are what enable us to enjoy this healthy meal without sacrificing flavor.

Ground Turkey: Lean ground turkey is the protein of choice in this recipe. If you prefer ground chicken or ground beef, feel free to make the replacement.

Cabbage & Carrots: Green cabbage and carrots make up the bulk of the bowl. Low in calories and subtle in flavor, they create a beautiful canvas for other flavors. Plus, when cooked to perfection, cabbage becomes caramelized which creates the loveliest soft texture and deep rich flavor.

If you want to save time grating the carrots and slicing the cabbage, you can buy a bag of coleslaw mix (or several bags depending on how big of a batch you want). You can also use red cabbage in place of green.

Coconut Aminos (or Liquid Aminos or Soy Sauce): Providing a huge boost of umami flavor, coconut aminos is really all we need for a delicious seasoned sauce.

If you aren’t soy-free feel free to use liquid aminos, tamari, or low sodium soy sauce. I like coconut aminos because it has a natural sweet flavor in addition to the rich umami and it isn’t too salty.

For Serving:

6-Minute Eggs: While I love jammy eggs with soft centers, you can easily go with scrambled eggs or hard boiled eggs.

Green Onions: Adding an additional fresh zip of onion flavor, green onions have that nice creamy onion essence, which makes these bowls taste so fresh. 

Sesame Seeds: Bringing a little texture to the bowls, a sprinkle of sesame seeds adds a nice element. Skip them if you don’t have them on hand.

Roasted Cashews: The creamy crunchy nuttiness of the roasted cashews is everything here! You can buy pre-roasted cashews or roast them in the oven yourself.

Optional Additions:

Add cauliflower rice, rice vinegar, water chestnuts, broccoli slaw, bell pepper, or hot sauce to this easy weeknight dinner.

If you love hoisin sauce or sweet and sour sauce and you have some on hand, feel free to add 1 to 3 tablespoons to these delicious egg rolls bowls.

Now that we’ve covered the simple ingredients for this Egg Roll in a Bowl, let’s make it!

How to Make Turkey Egg Roll Bowls:

Begin by browning the turkey. Heat the avocado oil in a large skillet (I use a deep stainless steel skillet that has a cover). Place the ground turkey on the hot skillet and brown on one side for 3 minutes.

Flip to the other side and brown for an additional 1 to 2 minutes.

Use a spatula to chop the turkey into bite-sized chunks. Add the onion, and garlic and sauté, stirring occasionally for 2 minutes.

Add the chopped cabbage, carrot, ginger, and coconut aminos and cover the skillet (don’t worry if it’s too full to stir. The vegetables will cook down and stirring will become easier). Cook for 8 minutes, or until cabbage is very wilted.

Remove the cover, stir well, and cook an additional 10 minutes, or until much of the liquid has burned off. Stir occasionally.

Note: while the meat and veggies are cooking, you can prepare some jammy eggs. To do so, bring a pot of water to a full boil. Carefully (with a slotted spoon) place eggs in the boiling water. Boil for 6 to 7 minutes, then immediately transfer to an ice bath. Allow the eggs to chill at least 10 minutes before peeling.

You can also follow my recipe for Instant Pot Soft Boiled Eggs or Air Fryer Hard Boiled Eggs if you prefer one of those methods over the stovetop.

Taste the egg roll bowl mixture for flavor and add sea salt or more coconut aminos according to taste.

Serve with jammy eggs, sesame seeds, chopped green onion, and roasted cashews! 

Store any leftover egg roll bowl in an airtight container in the refrigerator for up to 5 days.

If you love the combination of animal protein and cabbage, also check out my Unstuffed Cabbage Bowls, Thai Turkey and Cabbage Bowls, and my One-Pot Ground Beef and Cabbage. 

Recipe Adaptations:

• For Low-FODMAP, omit the onion and garlic.
• Replace ground turkey with grass-fed ground beef, pork, or chicken.
• Add avocado to the bowls!
• Omit cashews for nut-free.
• Add ¼ tsp red pepper flakes or 1 tablespoon of red chili sauce (like sriracha sauce), or spicy mayo to spice it up!
• Serve egg roll in a bowl with white rice or brown rice to add more substance and carbohydrate to the meal.

Nutrition Information:

If you make this meal into 4 servings, each serving contains 380 calories, 22 grams of total carbohydrates, 7 grams of fiber (and therefore 15 grams of net carbs and 31 grams of protein). Not too shabby for a low-carb meal!

These low-carb egg roll bowls are not ideal for folks on a keto diet, depending on the daily carb target. You can play with the recipe by omitting or decreasing the amount of carrots and cashews to make a keto egg roll bowl.

The next time you find yourself eyeballs deep in a massive craving for egg rolls, whip out these trusty bowls for a healthier alternative.

Add this amazing ground turkey egg roll bowl to your meal plan for a low-carb meal that is remarkably filling and satiating!

More Bowl Food Recipes:

• Paprika Salmon Bowls with Ginger Vegetable Rice
• Turmeric Ginger Ground Turkey Bowls
• Burger Bowls with Chipotle Sauce
• BBQ Shrimp and Sweet Potato Bowls
• Balsamic Grilled Chicken with Strawberry and Black Bean Salsa
• Chicken Massaman Curry
• Baja Fish Taco Bowls
• Salmon Power Bowls with Blueberry Salsa
• Carnitas Burrito Bowls
• Barbacoa Beef Burrito Bowls

Don’t forget to carve out some time to make the soft boiled 6-minute eggs! They tie the whole bowl together like icing on a cake.

The best part of an egg roll is right here in this bowl!

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4.50 from 8 votes

Ground Turkey Egg Roll Bowls

This Ground Turkey Egg Roll in a Bowl recipe is the best part of the egg roll – the delicious filling – in massive quantity! A deconstructed egg roll in a bowl with cabbage and carrots is a quick, clean, healthy dinner recipe, easy to whip up any night of the week.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Dishes

Cuisine: Chinese

Servings: 4 Servings

Calories: 380kcal

Author: Julia

Ingredients

• 2 Tbsp avocado oil
• 1 lb ground turkey
• 1/2 yellow onion chopped
• 5 cloves garlic minced
• 1 small head green cabbage thinly sliced
• 3 cups grated carrot
• 1 Tbsp fresh ginger peeled and grated
• 1/4 cup coconut aminos

For Serving:

• 4 to 6 6- minute eggs
• 1 Tbsp sesame seeds
• 3 green onions chopped
• 1/3 cup roasted cashews

Instructions

• Heat the avocado oil in a large deep skillet. Place the ground turkey on the hot skillet and brown on one side for 3 minutes. Flip to the other side and brown an additional 1 to 2 minutes. Use a spatula to chop the turkey into bite-sized chunks. Add the onion, and garlic and saute, stirring occasionally for 2 minutes.
• Add the chopped cabbage, carrot, ginger, and coconut aminos and cover the skillet (don’t worry if it’s too full to stir. The vegetables will cook down). Cook for 8 minutes, or until cabbage is very wilted.
• Remove the cover, stir well, and cook an additional 10 minutes, or until much of the liquid has burned off. Stir occasionally.
• While the meat and veggies are cooking, you can prepare some jammy eggs. To do so, bring a pot of water to a full boil. Carefully (with a slotted spoon) place eggs in the boiling water. Boil for 6 to 7 minutes, then immediately transfer to an ice bath. Allow the eggs to chill at least 10 minutes before peeling.
• Serve heaping ground turkey egg roll bowls with jammy eggs, sesame seeds, chopped green onion, and roasted cashews!

Nutrition

Serving: 1Serving (of 4) | Calories: 380kcal | Carbohydrates: 22g | Protein: 31g | Fat: 19g | Fiber: 7g | Sugar: 14g

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I originally posted this recipe on June 24, 2019.