Turkey Egg Roll in a Bowl with a burst of protein, crispy vegetables and so much flavor. Ready in just 15 minutes using only one pan and perfect for meal prep!
Table of Contents
This egg roll in a bowl recipe captures all the classic flavors of a traditional fried egg roll minus the carbs and wrapping hassle.
Why You’ll Love This Recipe
- One pot meal: One pan skillet meals mean less cleanup, more flavor, and stress-free cooking, exactly what I love!
- Healthy: Egg roll in a bowl with ground turkey is loaded with protein, low in carbs, packed with veggies, and can be made gluten-free. Enjoy solo or with your choice of brown rice or cauliflower rice.
- Quick and easy: Bagged coleslaw mix is the key to this dish earning a spot in my 15 minute meals collection. Alternatively, chopping cabbage and carrots like I do for my quick cabbage stir fry keeps it equally fast and easy!
- Big on flavor: Just like my Korean inspired ground beef rice bowls, my family devours this unstuffed egg roll stir fry tossed together with an Asian flavored sauce.
Ingredients for Turkey Egg Roll in a Bowl
Turkey egg roll in a bowl is made with simple, easy ingredients. Perfect for when you crave a no-fuss dinner.
- Ground turkey: I used extra lean ground turkey, but you can choose from ground chicken, pork or beef.
- Aromatics: Finely chopped onion and fresh garlic add the best flavor that blends into the dish.
- Oil: You’ll need a dash of oil for frying. I opted for avocado oil, olive oil works too. See tips below for using sesame oil.
- Coleslaw mix: A time-saving must for busy schedules! I used 1.5 bags.
- Asian flavorings: Soy sauce, rice vinegar, and a touch of brown sugar to balance the flavors.
- Green onion: Adds freshness, color, and taste.
How to Make Egg Roll in a Bowl
Here are the simple steps to making egg roll in a bowl. Because stir fry recipes zoom by, make sure to have all your ingredients prepped and ready.
There is a full recipe card below.
- Saute meat and aromatics: Heat a large skillet on medium heat, coat with oil, then toss in onion, garlic, and ground turkey. Saute for 5 minutes, breaking and stirring as you go.
- Add coleslaw: Stir in the coleslaw and cook for 1-2 minutes.
- Add sauce ingredients: Sprinkle with brown sugar, drizzle soy sauce and rice vinegar on top, then stir and stir fry for an extra 2-3 minutes, stirring occasionally.
- Garnish and serve: Turn off the heat, garnish with green onion and serve right away.
Tips for Best Results
These helpful tips will have your egg roll in a bowl tasting just like the real deal!
- The skillet: Use a wide skillet with deep edges for best cooking results, I love my non-pfas ceramic skillet.
- Amount of ground meat: I used a 1.3 pounds package of ground turkey, it’s sold like that. Feel free to use 1.5 pounds or 1 pound instead.
- Using the cabbage: Swap out the slaw mix for about half a medium-sized cabbage head. Slice it thinly with a knife or mandoline making sure it’s not paper thin, so it doesn’t become mush.
- Using the carrots: Coleslaw mix has carrots, so if you’re using cabbage grate 2 large carrots or buy carrot matchsticks and add about 2 cups.
- Adding the sesame oil: For a delicious nutty flavor use toasted sesame oil but if it’s not toasted, there’s no need to spend the extra money on it.
- Don’t overcook: At first it will look like a lot of slaw but it will shrink, if overcooked it will turn mushy.
There’s plenty of room to play around with protein, diet, and other add-ins. Let the tweaking begin!
- Vegetarian: For a vegetarian egg roll in the bowl, omit the meat or substitute with tofu. You can make air fryer tofu in 10 minutes!
- Gluten-free: Simply swap soy sauce for tamari or coconut aminos.
- Shrimp: Use raw or cooked, peeled, and deveined shrimp. If using frozen, make sure they’re fully thawed. Saute onion and garlic for 30 seconds, then stir fry shrimp for 3 to 5 minutes until pink and no longer opaque, then follow recipe.
- Chicken: Cubed or thinly sliced chicken breasts or chicken thighs sear quickly, making them perfect for this dish. Cook the chicken in oil until seared and fully cooked. Add onion and garlic, stir fry until aromatic, then continue with recipe.
- Broccoli slaw: Not a cabbage fan? Swap it for broccoli slaw for a slightly different but equally delicious taste.
- Other additions: Load up on veggies with red peppers, edamame, zucchini, snow peas, or mushrooms. Add texture and crunch with chow mein noodles, chopped peanuts, cashews, or toasted sesame seeds then spice it up with a kick of sriracha on top.
What to Serve with Egg Roll in a Bowl?
We load up on green onions for extra flavor, it might seem like a lot but it’s great! I usually pair it with Instant Pot brown rice, Instant Pot long grain white rice, or Instant Pot quinoa to make it heartier for my boys.
If we’re in the mood, scooping it over noodles with a side of fresh fruit like pineapple, mango, or oranges is a fun twist with a touch of sweet and tangy.
How to Store and Reheat
Store: Leftovers can be stored in the fridge for up to 3 days in an airtight container.
Reheat: Warm up in the microwave for 1 – 1.5 minutes or quickly stir fry on high heat with a touch of oil.
Freeze: I do not recommend freezing because the texture of cabbage changes once frozen and thawed.
You can make egg roll in a bowl with ground turkey, ground chicken, ground pork, or ground beef.
Swap coleslaw mix with green cabbage, purple cabbage, savoy cabbage, or Chinese cabbage also known as napa cabbage.
Make egg roll in a bowl spicy with red pepper flakes or sriracha sauce on top.
More Asian Inspired Recipes to Try
- Healthy beef and broccoli
- Cauliflower fried rice
- Chicken asparagus stir fry
- Shrimp and vegetables stir fry
- Healthy beef stir fry
- Healthy chicken stir fry
Egg Roll in a Bowl
- Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic, and ground turkey. Saute for 5 minutes, breaking into small pieces and stirring.
- Add coleslaw, stir and cook for 1-2 minutes.
- Sprinkle with brown sugar, and drizzle soy sauce and rice vinegar on top. Stir and stir fry for another 2-3 minutes, stirring a few times.
- Turn off heat, garnish with green onion and serve immediately.
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
- Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.