Quick Egg Roll in a Bowl
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Egg Roll in a Bowl is a healthy, kid-friendly, quick skillet meal recipe. It has the same Asian flavors as traditional egg rolls, but this is healthy Chinese food!
Why This Recipe is a Favorite
There are so many things to love about this recipe! It’s really quick and easy to make, it’s super budget-friendly, and it’s a healthy Chinese food option that my whole family loves.
But I think the best thing is that it’s made in just one skillet… because my least favorite chore is washing dishes!
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.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Use the largest skillet with a lid that you have. The cabbage cooks down a ton, but it starts out taking up a lot of space.
- Use coconut aminos sparingly. Some brands of coconut aminos are very salty, so start with a small amount. You can always add more if you need to.
- To keep the egg roll bowl kid-friendly, keep the flavors mild. You can always add hot sauce or sriracha to your serving if you want to.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Glad I doubled the turkey in this recipe, because my son couldn’t get enough of this dish! I used some leftovers and added an egg to it for breakfast the next morning—along with more hot sauce.
–Lauren
Recipe Ingredients and Substitutions
- Ground turkey: Substitute any other protein, like ground pork, chicken, or beef.
- Ginger: A fresh knob, ginger paste, or frozen minced ginger will work great!
- Shallot: You can substitute with red onion
- Sesame oil: This isn’t a very budget-friendly oil, but it’s key to the flavor of Chinese food. You can substitute with avocado oil if necessary.
- Coconut aminos. This is a gluten-free and soy-free soy sauce substitute. Use soy sauce if you’d like.
- Coleslaw 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.
Step by Step Instructions
- Prep the veggies. All you need to do is chop the garlic, ginger, shallot, and spring onions. *Be sure to keep the green and white parts of the onions separate.
- Brown the meat. Break it up as it begins to cook, and do this over medium heat in a large skillet. Then add and sauté the garlic, ginger, white of the onion, and shallot.
- Add the cabbage and coconut aminos. The saltiness of 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.
- Make the sweet sauce. Just whisk together the mayo, pineapple juice, and coconut aminos in a small dish.
- Garnish and serve. Sprinkle each egg roll bowl with sesame seeds, the green onion, and a drizzle of the sweet mayo sauce. Done!
Egg Roll Bowl Recipe FAQs
Sesame oil adds a lot of distinct Asian flavor to this dish, but it can be expensive. If necessary, substitute with avocado oil.
Sure, as long as your pressure cooker holds at least 6 quarts. Set the Instant Pot to Sauté mode and brown the turkey, breaking it apart as it cooks. Next, add the oil, garlic, ginger, and shallots and cook, stirring occasionally, until softened. Add the cabbage and coconut aminos. Lock the lid in place and close the pressure valve. Set the IP to High Pressure for 0 minutes. By the time it gets up to pressure, the contents will be cooked enough! Do a quick pressure release, remove the lid, stir, and serve.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, and use them within 4 days. Leftovers are great reheated for breakfast, especially with a jammy egg on top!
Egg Roll in a Bowl
Equipment
- skillet with a lid 12 inches or larger
Video
Ingredients
- 2 pounds ground turkey
- 2 tablespoons sesame oil divided
- 3 cloves garlic minced
- 16 ounces coleslaw mix
- 1 teaspoon ground ginger
- 1 teaspoon rice vinegar
- ¼ cup coconut aminos
- ½ teaspoon salt
- ½ teaspoon pepper
Topping:
- sauce
- sesame seeds black look nice in photos but either way!
- green onions
- served with jasmine rice
Sauce:
- ½ cup mayo
- 1 tablespoon sriracha
- 2 teaspoons coconut aminos
Instructions
- Mince the 1 ½ cloves garlic and slice the green onions, reserving the green onions for garnish.
- Whisk together the ½ cup mayo, 1 tablespoon sriracha, and 2 teaspoons coconut aminos in a small bowl. Set aside. This sauce can be made in advance and stored in the refrigerator until ready to use.
- Brown the 2 pounds ground turkey in a large skillet with 1 tablespoons sesame oil over medium-high heat, breaking it apart as it cooks, about 4 minutes. Remove to turkey from pan into colander to drain any excess grease.
- Add the remaining 1 tablespoons sesame oil and 1 ½ cloves garlic. Sauté for 1-2 minutes until fragrant. If the pan is looking dry, add another tablespoon of oil. Add the cooked turkey back to the pan along with the 16 ounces coleslaw mix. Cover and cook for 5-8 minutes, stirring occasionally, until the cabbage is tender.
- Stir in the ground 1 teaspoon ground ginger, 1 teaspoon rice vinegar, and ¼ cup coconut aminos. Season to taste with ½ teaspoon salt and ½ teaspoon pepper.
- Serve over served with jasmine rice. Top each serving with a drizzle of the sauce, a sprinkle of sesame seeds, and the reserved sliced green onions.
Notes
- Use the largest skillet you have with a lid. The cabbage cooks down a ton, but it starts out taking up a lot of space.
- The saltiness of coconut aminos varies by brand, so start with a small amount. You can add more to taste, but you can’t remove it after you’ve added it.
I like this simple concise recipe that hits all the notes. It very much appeals to my palate. I am going to use it both as a bowl and as a lettuce wrap night. Thanks for sharing.
This is a great recipe. I used a half of a small red cabbage, sliced thin in a mandolin. I did not have any coconut aminos, and I’m not taking soy, but the ginger can carry the flavor on its own. Delicious and satisfying. Thank you!
Mike
Mike, thanks so much for the lovely feedback! I’m thrilled you enjoyed the recipe so much! 🙂 -Laurra
Delicious! Added handful of shredded carrots and served over lettuce blend.
Hi Katy! I’m so glad you enjoyed it! Thanks for letting us know! 🙂 -Laura
I have made this several times and shared with a friend and she loved it and shared with her friends!!
This is so easy to do and the sauce is divine!!
Thanks Laura 😄
Hi Amy! I’m so thrilled to hear you and your friends love the recipe – the sauce is my favorite part, too! 🙂 -Laura
This was delish! We did not have hot sauce so I added a little ground cayenne pepper for the heat! Yum! This is a keeper!
Hi Amy! I’m so glad to hear you enjoyed it, and using cayenne pepper is a genius idea! I love a little heat. -Laura
It doesn’t say when to add the shallots, I figured I would throw them in there with the white parts of the green onions?
Hi Ana! I’m so sorry about that – yes, definitely! I recently made changes to my website and I’m finding a few words here and there somehow got removed in the process! I’m fixing it now. 🙂 -Laura
Just starting and sodium in coconut aminos is way too high for me. Any substitutes ? Do you think the dish would be ok without that?
Hi Melinda! If you’re not avoiding soy, a low sodium soy sauce or tamari would work great. If you’re Paleo but not Whole30, there’s a molasses “soy sauce” recipe on Mel Joulwan’s website. If you’re doing Whole30, none of those options work, and there really isn’t a good substitute. I’d recommend either skipping it completely or just adding a tiny bit. Hope that’s helpful! -Laura
This dish comes together so quick and easy. Its also deliciously full of flavour it seems to good to be true. The leftovers worked perfect for lunches the next day. We will be putting this in our meal rotation whether we’re doing whole 30 or not.
Hi Courtney, Thank you so much for your kind feedback! I’m thrilled that you enjoyed this recipe! 🙂 Laura
Glad I doubled the turkey in this recipe, because my son couldn’t get enough of this dish! I used some leftovers and added an egg to it for breakfast the next morning—along with more hot sauce. The sweet sauce, which I did not double, made more than we needed, but I’m sure I can find something else to enjoy it with!
What a great idea to enjoy leftovers with eggs! I’m totally thrilled your family enjoyed it!! -Laura
Dear Cook at Home Mom:
Thank you for all the wonderful, healthy, easy to make meals!
Kathleen
Hi Kathleen! I really appreciate your kind words! 🙂 -Laura
I love how easy this was. Delicious!
Hi Mary Jo,
I’m so glad you liked it! It’s one of our family favorites.
Laura
Really good mix of flavors! Satisfied my craving haha Chinese food 🙂 I did leave half of the cabbage mixture uncooked and topped it with the turkey – this left some crunch with the “egg roll”.
Hi Emma! So glad you enjoyed it – and I love how you left some of the cabbage raw for extra crunch! Sounds really great!! – Laura
Brilliant! The flavor combination in this recipe is amazing. Thanks for sharing!
Hi Eileen, I’m so glad to hear you enjoyed it! It’s one of my favorite weeknight recipes! -Laura
Can you sub orange or some other juice for the pineapple? I’m allergic 😩
Hi Hope,
Absolutely! I think orange juice would be a fantastic substitution! 🙂
-Laura
Thank you for including a vegetarian option! My daughter doesn’t eat meat so we try to do some veggie-only meals. Cant wait to make this for her!
Hi Paula, My pleasure! Hope your daughter enjoys it! -Laura