Egg Roll in a Bowl
Egg Roll in a Bowl delivers all the savory flavors of a classic egg roll—without the crispy fried wrapper! This easy one-pan dish features ground turkey, fresh veggies, and a flavorful sauce. Serve it with rice, quinoa, or cauliflower rice for a satisfying meal.
Ingredients
Sauce
- ½ cup low-sodium chicken broth vegetable broth, or water
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
Remaining Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef, pork, or chicken
- 1 medium carrot cut into thin matchsticks
- 6 cremini mushrooms chopped
- 1 red bell pepper thinly sliced
- 4 cups thinly sliced green cabbage
- 4 green onions chopped
- Black pepper to taste
- Sesame seeds optional, for serving
Instructions
- "In a medium bowl or liquid measuring cup, whisk together the sauce ingredients: chicken broth, soy sauce, honey, sesame oil, ginger, garlic, and cornstarch. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 3-4 minutes, breaking it up as it cooks. (It does not need to be fully cooked yet.)
- Add the carrots, mushrooms, and bell peppers, stirring often, and cook for 2-3 minutes, until the turkey is almost cooked through.
- Add the cabbage and cook for 3 minutes, stirring, until the cabbage begins to soften and the turkey is fully cooked.
- Pour in the sauce and add the green onions. Cook, stirring, for 2 more minutes, until the sauce thickens.
- Remove the pan from heat and season with black pepper to taste. Serve warm, garnished with sesame seeds if desired."
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.