This Low Carb and Whole30 Egg Roll in a Bowl is made in under 20 minutes using just one skillet with ground turkey, shredded cabbage, and fresh ginger, and garlic. It’s loaded with veggies and healthy protein, it’s lightly spicy, and drizzled with a cooling, creamy sweet pineapple mayo. It’s a budget-friendly dinner your whole family will love!
Why We Love It
There are so many things to love about this recipe! It’s really fast and easy to make, it’s super budget-friendly, and my whole family loves it.
But I think the best thing is that it’s made in just one skillet… because my least favorite chore is dishes!
Okay, okay, what I really love most is the taste. It’s super fresh and bright in flavor, with tons of texture. It gets great reviews for a reason!
There’s a tiny bit of heat that warms the entire dish (but not too much), and the sweet mayo drizzle mellows and cools it, rounding out and balancing the flavors.
And what a bonus, it’s a totally Whole30 compliant, Paleo, Low Carb/Keto, Gluten Free, and Weight Watchers Friendly!
Make this recipe because it does not disappoint!
- Ground turkey. Substitute any other ground protein like ground pork, chicken, or mild sausage.
- Ginger. Fresh or frozen minced ginger will work great!
- Shallot: You can substitute red onion if you don’t have a shallot handy.
- Sesame Oil
- Coconut Aminos. Substitute soy sauce if not following Whole30/Paleo.
- Cole Slaw Mix: Shred your own cabbage in a food processor or with a mandoline, or buy a pre-shredded cabbage mix. If you’re doing keto or low carb, choose a mix without carrots.
- Green Onions, optional
- Sesame Seeds, optional
Sweet Pineapple Mayo (optional)
- Mayonnaise. Use sugar free mayo
- Pineapple juice. Choose 100% pineapple juice.
- Coconut aminos
Step by Step Instructions
Step 1: Do the prep work. All you need to do is chop the garlic, ginger, shallot, and green onions. Okay, put the knife away because you’re done!
Step 2: Brown the meat. Break it up as it begins to cook, and do this over medium heat in a large skillet.
👉 Tip: Choose the biggest skillet you have with a lid. The cabbage cooks down a ton, but it starts out taking up a lot of space.
Step 3: Add in the garlic, ginger, white of the onion, and shallots. Saute!
Step 4: Add the cabbage & coconut aminos. I included a range for the amount of coconut aminos you should use in this recipe. Coconut aminos are a pantry staple for your Whole30, but the saltiness of the coconut aminos depends on the brand you buy. Start with less, taste, and add more to taste. Cover and let it steam so the cabbage softens.
Step 5 (optional): Make the sweet, tangy mayo. Just whisk together the mayo, pineapple juice, and coconut aminos in a small dish.
Step 6: Serve! Sprinkle each bowl with sesame seeds, the green onion, and drizzle with mayo. Done!
Expert Tips & FAQ
Store leftovers in an airtight container in the refrigerator and use within 3-4 days, per USDA. Leftovers are great for breakfast when reheated with a jammy boiled egg on top!
Set the Instant Pot to Sauté mode. Add the turkey and brown it, breaking it apart as it cooks. Add the oil, then add in the garlic, ginger, and shallots and cook, stirring occasionally, until softened (about 3-4 minutes). Add the cabbage, coconut aminos, and set it to High Pressure for 0 minutes. By the time it gets up to pressure, the contents will be cooked enough, an dit’ll be time to release the pressure! Use a manual pressure release, give it a quick stir, and serve!
More Easy & Healthy Dinners
- Shrimp Fra Diavolo: Whole30, Low Carb
- Chicken Fajita Stuffed Peppers: Whole30, Low Carb
- Beef & Broccoli Stir Fry: Whole30, Low Carb
- Orange Chicken Meatballs: Whole30
- Turkey Burgers & Chipotle Ketchup: Whole30
Are you making this recipe? I’d love to hear about your experience!
Please leave a comment below or tag me on Instagram @cookathomemom.
Easy Skillet Egg Roll in a Bowl (Whole30, Low Carb)
Turkey Egg Roll in a Bowl
- 1 lb ground turkey
- 1 16 oz. bag shredded cabbage or cole slaw mix
- 1 teaspoons black sesame seeds
- 3 cloves garlic
- 2 Tablespoon minced ginger about a 1 inch knob
- 1 shallot
- 5-6 green onions
- 1/8 – 1/4 cup coconut aminos
- 2 Tablespoon spicy sesame oil or substitute regular sesame oil and a big dash of hot sauce
- salt and pepper to taste
- 1/2 cup compliant mayo
- 3 Tablespoon pineapple juice
- 1 Tablespoon coconut aminos
Prep the Veggies
- Mince the garlic and ginger. Slice the shallot and chop the green onions, separating the whites from the greens.
Make the Sweet Mayo
- Whisk the ingredients together and set aside. If you make this in advance, just cover and keep in the fridge until you're ready to use it.
Cook the Dish
- Brown the turkey in a large skillet over medium heat. Cook for about 4 minutes, breaking it apart as it cooks. *If you're using a fattier meat like pork, you can drain the excess grease, if you'd like to!
- Add the sesame oil, then add in the garlic, ginger, shallot, and the white parts of the onion. Stir together and cook for another 2-3 minutes.
- Add the shredded cabbage and coconut aminos and turn the mixture then cover. Cook for another 5-8 minutes, uncovering and mixing a few times. Season to taste with salt and pepper.
- Divide the mixture between four large bowls. Top with a big drizzle of the sweet mayo, a sprinkle of sesame seeds, and the green sliced onions.
- Choose the biggest skillet you have with a lid. The cabbage cooks down a ton, but it starts out taking up a lot of space.
- I included a range for the amount of coconut aminos you should use in this recipe. Coconut aminos are a pantry staple for your Whole30, but the saltiness of the coconut aminos depends on the brand you buy. I end up using more Bragg’s than than I do when I use the Trader Joe’s brand. Start with less, taste, and add more if you’d like. It’s always easier to add more than to try to take it away!