Egg rolls are one of my favorite things, but sometimes I want all the delicious flavor without the work. This Egg Roll in a Bowl scratches that itch perfectly. It’s packed with savory ground turkey, aromatic ginger and garlic, and tender mushrooms, while the cabbage and water chestnuts give it just the right amount of crunch. The sauce is savory, slightly sweet, and lightly tangy, coating everything perfectly. Best of all, it comes together in one skillet in just 30 minutes, making it a complete, satisfying weeknight meal.
There’s nothing I love more than a one-pot meal that comes together quickly and easily. And, this eggroll in a bowl definitely fits the bill. It has everything I need for a hearty and satisfying meal, loaded with protein from the ground turkey and chock full of vitamins and minerals from the veggies. And, of course, a delicious sauce that brings it all together. I really can’t go wrong no matter how I serve it, and it has that great takeout taste of egg rolls without the takeout price.
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Gather and prep ingredients: Dice 1 onion, mince 8 oz. of mushrooms, 2 cloves of garlic, and 1 Tbsp ginger, chop 1 can of water chestnuts, and slice 2 green onions. Make sure to set the water chestnuts and green onions aside, as they get added separately from the vegetables.
Cook the turkey: In a large skillet over medium heat, warm 2 Tbsp vegetable oil, and cook the ground turkey, breaking it up with a spoon, until mostly cooked through. This usually takes me about 8-10 minutes. Season lightly with salt and pepper.
Combine the turkey with the veggies: Add the onion, garlic, ginger, and minced mushrooms to the skillet with the turkey and cook for 3-4 minutes. Stir often, until the mushrooms soften and most of their moisture cooks off.
Add the coleslaw: Stir in 1 bag of coleslaw mix and toss well. Cook for 6-8 minutes, or until the cabbage is tender but still has a bit of crunch.
Make the sauce: Combine ¼ cup soy sauce, 1 Tbsp rice vinegar, 2 Tbsp brown sugar, 1 tsp sesame oil, ½ tsp black pepper, and ⅛ tsp red pepper flakes in a small bowl and whisk.
Add the sauce: Pour the sauce into the skillet with the turkey and vegetables, and then add the chopped water chestnuts. Toss it all together and cook for 2-3 minutes, until the sauce evenly coats everything and it is all warmed through.
Garnish and serve: Stir in the green onions, and garnish with sesame seeds and a little drizzle of sesame oil, if desired. If you like heat, add chili crisp, sriracha, or extra red pepper flakes at the table. Enjoy as is or serve over rice.
I find this eggroll in a bowl is quick and satisfying, and doesn’t really need anything extra, but when I’m looking to make it more filling and stretch the savings, I’ll serve it spooned over a bowl of brown or white rice. For a lighter, lower-carb option, I’ll serve it over cauliflower rice or in butter lettuce or romaine cups. For a complete, Asian-inspired meal, I’ll add egg drop soup and delicious garlic noodles.
Store leftovers in an airtight container for up to 4 days. To reheat, warm gently in a skillet over medium heat or microwave in 30-second intervals, stirring between, until heated through. This dish reheats well and is great for meal prep. If serving later, you can add a splash of water or soy sauce while reheating to loosen it up if needed.
I do not recommend freezing this dish, as the cabbage softens and releases water once thawed.
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