Egg Roll in a Bowl is a recipe that has all the flavor of the original, but is low-carb, Keto, Whole30, and Paleo. Healthy seasoned ground turkey along with shredded cabbage, carrots, and Asian flavors come together in one pot for a delicious, deconstructed egg roll.
Recipe Details
Recipe Details
| Detail |
Value |
| Difficulty |
Beginner |
| Prep time |
10 minutes |
| Cook time |
20 minutes |
| Rest time |
40 minutes |
| Total time |
30 minutes |
| Servings |
4 servings |
| Calories |
315 kcal |
| Best Season |
Available |
Ingredients
- 2 Tbsp. olive oil divided
- 1 lb. ground turkey or beef, 93/7
- 1 ½ cups sweet onion finely diced
- 1 cup carrots shredded
- ½ tsp. ginger paste or minced ginger
- 3 cloves garlic crushed
- ¼ cup chicken broth regular sodium
- 5 cups shredded cabbage cut into ¼-inch shreds
- 2 Tbsp. soy sauce Tamari or coconut aminos, gluten-free*
- 2 tsp. rice wine vinegar or apple cider vinegar
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
- 1 tsp. toasted sesame oil
- Toasted sesame seeds optional
- Green onions optional
Instructions
- In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
- Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
- Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
- Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
- Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. 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 top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: This is the perfect make-ahead dish, the flavor marries as it sits, so you can make it a couple of days in advance.
- To Store: Egg roll in a bowl can be refrigerated for up to 3 to 5 days.
- To Freeze: I would not recommend freezing this recipe. Excess water will accumulate after thawing and make the cabbage mushy.
- To Reheat: Reheat leftovers in a bowl in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but the texture will be soggier.
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