Egg Roll in a Bowl (One-Skillet, Keto) Recipe
Egg Roll in a Bowl is a low-carb, keto-friendly one-skillet recipe that combines ground turkey, cabbage, and classic egg roll flavors into a quick and satisfying meal. This healthy dish is packed with savory vegetables and seasoned with ginger, garlic, and soy sauce, making it a perfect flavorful dinner that mimics the taste of an egg roll without the wrapper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Keto
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional)
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha mayo
Instructions
- Cook the turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring often, until it is nearly cooked through, about 5-6 minutes.
- Sauté vegetables: Push the turkey to one side of the skillet and add the remaining tablespoon of olive oil. Add the finely diced sweet onion and cook for 3-4 minutes until softened, stirring occasionally. Then add shredded carrots, minced garlic, and minced fresh ginger, cooking for an additional 2 minutes while stirring frequently to release the flavors.
- Deglaze the pan: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the skillet to incorporate more flavor into the dish.
- Add cabbage and seasoning: Stir in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper thoroughly. Cover the skillet and reduce the heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite according to your preference.
- Finish with toasted sesame oil: Remove the skillet from heat and drizzle the toasted sesame oil over the mixture, giving it a final stir to blend the flavors.
- Serve: Serve the egg roll in a bowl hot, optionally over cooked white rice. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo if desired for extra flavor and texture.
Notes
- Use a small head of cabbage, shredded, which should yield about 8 cups.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Sriracha mayo adds a spicy creaminess but can be omitted or substituted with plain mayo or other sauces.
- This dish keeps well and can be refrigerated for up to 3 days.
- For a vegetarian version, substitute ground turkey with crumbled tofu or tempeh and use vegetable broth instead of chicken broth.
Keywords: egg roll in a bowl, keto egg roll recipe, low carb dinner, ground turkey recipe, healthy skillet meal, Asian inspired meal, quick weeknight dinner
