Description

This Egg Roll in a Bowl is a quick, flavorful dish that transforms all the best parts of a classic egg roll into a wholesome, one-pan meal. Packed with tender ground meat, crisp vegetables, and savory seasonings, it delivers the same satisfying taste without the deep-fried wrapper.

At the heart of this recipe is cabbage, a nutrient-dense vegetable rich in vitamins C and K, as well as fiber to support digestion and overall wellness. Combined with bell pepper, garlic, ginger, and a splash of soy sauce, the dish develops an earthy umami flavor that’s both comforting and crave-worthy.

Best of all, this recipe comes together in under 30 minutes, making it perfect for busy weeknights or meal prep. It’s hearty enough to enjoy on its own, yet versatile enough to pair with rice, cauliflower rice, or noodles for an extra boost.

A delicious balance of nutrition and flavor, this Egg Roll in a Bowl is a simple way to enjoy a takeout-inspired favorite at home—fast, fresh, and full of goodness.

Ingredients

Scale

1 lb of Ground turkey (use ground turkey breast for less saturated fat)
2 cups white rice (sub with brown rice if desired)
1 package of shredded cabbage (16oz)
1 bell pepper (any color)
1 bunch of green onions
1 tablespoon fresh ginger, grated.
1–2 tablespoons fresh garlic, chopped
3 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sesame seeds to garnish

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Instructions

Cook rice according to the package.
Heat the sesame oil in a pan on medium-low heat.
Added ginger and garlic to the pan and cooked until fragrant.
Add the bell pepper and sweat until soft.
Add the cabbage to the pan and cook until slightly soft and translucent
Cook the ground turkey in a pan on medium heat until no longer pink, then add soy sauce and onion to season.
Layer rice, turkey, cooked pepper, and cabbage in a bowl.
Top with sesame seeds and enjoy!

Notes

Can substitute chicken, beef, or pork for turkey.
Can add eggs or egg whites for additional protein.
Add chili flakes, sriracha, or a spoonful of gochujang for a punch of heat.
Low-carb: Serve over cauliflower rice for a low-carb option.