Egg Roll in a Bowl

This simple stir-fry brings all of the flavors of traditional egg roll filling right into a lighter, one-pan meal. With ginger, garlic, and floor turkey, plus crisp tender greens, you get that satisfying crunch with out the fried wrapper.

RD Tip: For a finger-food twist, scoop the filling into romaine lettuce leaves for a contemporary, egg roll–impressed chunk, or pair it with rice for a extra full meal.

Lively time: 20 minutes | Whole time: 25 minutes

Egg Roll in a Bowl

Components

• 1 tbsp (14g) olive or vegetable oil
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 lb (453g) floor turkey
• 8 cups (720g) cabbage, finely shredded
• 2 giant (120g) carrots, grated
• 3 inexperienced onions, thinly sliced
• 2 tsp rice vinegar
• 1 tbsp sesame seeds
• 3 tbsp coconut aminos
• 1 tsp sesame oil

Instructions

Warmth the oil in a wok or giant skillet over medium-high warmth. Add the ginger and garlic and sauté till aromatic, about 10–15 seconds. Add the bottom turkey and cook dinner, stirring often and breaking it up with a spatula, till absolutely cooked by to 165°F, about 6–8 minutes.

Add the cabbage, carrots and soy sauce or coconut aminos. Cook dinner, stirring often, till the cabbage begins to wilt however nonetheless retains some crunch, about 2–3 minutes. Take away from warmth.

Stir within the inexperienced onions, rice vinegar and sesame oil. Divide into 4 bowls, high with sesame seeds, and serve instantly.

Serves: 4 | Serving Measurement: 1/4 of the recipe

Diet (per serving): Energy: 378; Whole Fats: 21g; Saturated Fats: 4g; Monounsaturated Fats: 9g; Polyunsaturated Fats: 5g; Ldl cholesterol: 84mg; Sodium: 337g; Carbohydrate: 21g; Dietary Fiber: 9g; Sugar: 10g; Protein: 30g

Diet Bonus: Calcium: 15%; Iron: 20%; Potassium: 691mg; Vitamin A: 88%; Vitamin C: 121%

Initially printed January 11, 2020; Up to date April 2026