Egg Roll in a Bowl

Ingredients You’ll Need

Notes about the ingredients needed for this Egg Roll in a Bowl recipe are below. Jump to recipe for the exact measurements.

• Ground Turkey: A 93/7 ground turkey is my personal perference, but ground pork, ground chicken, or even a leaner ground beef can be used.
• Cabbage: Thinly shredded cabbage is best. You’ll need about 1 medium head of cabbage. You can also do a mixture of purple and green cabbage to give it an extra pop of color. (Learn How to Shred Cabbage if you don’t already know!)
• Carrots: Thinly shredded whole carrots or matchstick carrots can be used.
• Onion: A sweet onion is used but red or yellow may be substituted. Green onions also make a wonderful addition when serving.
• Ginger & garlic: Fresh ginger and garlic are both used to add a zippy punch of flavor.  To make things easier you can buy the pre-peeled garlic and use ginger paste.
• Soy sauce: Traditional soy sauce works great if you are not avoiding soy or gluten. Tamari Sauce is my favorite soy sauce substitution if you are gluten-free; liquid coconut aminos also work well. Use low sodium soy sauce if you are watching your sodium intake.
• Vinegar: Rice vinegar delivers the most authentic flavor. Apple cider vinegar and white wine vinegar will also work, but the flavor will be different.
• Sesame Oil: Do not leave this very important ingredient out! It gives this dish a unique flavor.

How to Make Egg Roll in a Bowl

Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.

1. Cut the veggies. It is best to slice the cabbage with a very sharp knife and cut it no thicker than ¼- to ½-inch thick. If you didn’t buy matchstick carrots, you’ll need to shred the carrots using either a large food processor or a cheese grater.
2. Cook the ground meat. Cook the meat in a large skillet over medium or medium-high heat for 5-6 minutes, or until it is almost cooked through. Be sure to break up the meat as it is cooking so there are no big pieces. (I use a potato masher to do this!)
3. Mix in the veggies and seasonings. Push the cooked meat to the side of the pan and add the onion and the other tablespoon of oil. Sauté for 3-4 minutes. Add shredded carrots, garlic, and ginger and sauté for 2 more minutes. Stir the vegetables and turkey together. Pour the chicken broth in the pan and scrape the bottom of it to deglaze it. Add the cabbage, soy sauce, vinegar, salt, and pepper. Stir the mixture well and cover with a lid. 
4. Cook the cabbage and serve. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness. Just before serving add toasted sesame oil and stir to combine. Top with green onions and toasted sesame seeds for extra flavor. Or sprinkle on some red pepper flakes for a spicy kick. You can serve it over white rice, brown rice, or cauliflower rice or enjoy it by itself!

(Learn more about how to shred cabbage if you’re not sure where to start. Or quickly julienne cut the carrots!)

What to Serve with Egg Roll in a Bowl?

This recipe is already pretty filling on its own, but you can serve it with any of these simple sides.

Asian Cucumber Salad, Air Fryer Asparagus, Chinese Green Beans are all excellent greens.

If you don’t mind carbs, serve it with Instant Pot White Rice, White Rice, Basmati Rice, or Jasmine Rice.

Or top this dish with some Asian Ginger Dressing. Want to up-level the flavor even more? Try a drizzle of some Sriracha Mayo or even this easy Peanut Sauce recipe!

Recipe Variations

There are SO many ways to make this dish your own! Experiment and find your favorite way to dig in.

• Add egg. A fried or poached egg will take this dish over the top!
• Up the veggies. Load it up with even MORE vegetables. Chinese broccoli, zucchini, and squash would taste great in here, too. Use different varieties of cabbage—green or purple cabbage both taste great!
• Lower the sodium. If you’re not on a Paleo, keto, or Whole30 diet you can use regular gluten-free soy sauce or Tamari instead.
• Save time. Opt for a coleslaw mix from the store.
• Switch up the meat. Ground beef, turkey, or pork all are fantastic in the recipe.
• Make it vegetarian. Skip the meat and go with tofu, chickpeas, or another meat alternative.
• Kick up the heat. Whip up some Sriracha Mayo.
• Give it a good garnish. Cilantro, peanuts, peanut sauce, cilantro, and lime juice are all excellent toppers.

Storage and Meal Prep

• Prep-Ahead: Chop the veggies and make any sauce you plan to use (like the sriracha mayo!)
• Storage: Store refrigerated for 3-4 days. I would not recommend freezing this recipe. Excess water will accumulate after thawing, which will cause the cabbage to become mushy.
• Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.

If you are looking for other delicious meals that are low in carbs, try one of these next:

• Reuben in a Bowl
• Unstuffed Cabbage Rolls
• Korean Beef Bowl
• Thai Basil Chicken
• Burger Bowls with Secret Sauce
• Spring Roll in a Bowl
• Greek Ground Turkey Rice Bowls