Egg Roll in a Bowl

Egg Roll in a Bowl is a healthy, kid-friendly, quick skillet meal recipe. It has the same Asian flavors, but this is healthy Chinese food!

Prep Time5

Cook Time15

Total Time20

Servings: people

Calories: 385kcal

Mince the garlic and ginger. Chop the shallot and green onions, separating the white and green parts.
Whisk the sauce ingredients (mayo, pineapple juice, and coconut aminos) together in a small bowl, then set it aside. *You can make this in advance- just cover and keep it in the fridge until you're ready to use it.
Brown the turkey in a large skillet or wok over medium-high 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, garlic, ginger, shallot, and the white parts of the green onion. Stir together and cook for another 2-3 minutes.
Add the cabbage (or coleslaw mix) and coconut aminos and stir well to combine. Cover the pan and cook for another 5-8 minutes, uncovering and stirring a few times. Season to taste with salt and black pepper.
Divide the mixture between four large bowls. Top each egg roll bowl with a big drizzle of the sweet mayo, a sprinkle of sesame seeds, and the green sliced onions.

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.
For a vegetarian egg roll bowl, omit the turkey or substitute with tofu.

To store leftovers: Transfer cooled leftovers to an airtight container or bag. Store in the refrigerator and use within 4 days.