Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

Easy Egg Roll in a Bowl is the best 20-minute restaurant version you can make at home. After making this many times, I discovered the trick to getting that crispy texture without frying. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Authentic Nigerian Okra Soup with Shrimp and Turkey and Easy Gnocchi Broccoli Bake with Creamy Cheese Sauce.

What You'll Need for Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground turkey
• 1 small cabbage, thinly shredded
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup shredded carrots
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• Optional: Green onions, chopped
• Optional: Sesame seeds
• Optional: Chopped peanuts

How to Make Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

1. Step 1: In a large skillet, cook ground turkey over medium heat until browned and cooked through. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Add cabbage and carrots to the skillet. Cook until the cabbage is tender and slightly browned, about 5 minutes.
4. Step 4: Stir in soy sauce, sesame oil, rice vinegar, and red pepper flakes. Season with salt and pepper to taste. Cook for an additional 2 minutes.
5. Step 5: Serve hot, garnished with green onions, sesame seeds, and chopped peanuts if desired.

Storing & Reheating Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated. It's also great for meal prepping.

Freezing Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make this recipe gluten-free, use gluten-free soy sauce or tamari.
• Best substitution: For a low-sodium version, use coconut aminos instead of soy sauce.
• Make-ahead: This recipe can be made ahead and reheated. It's also great for meal prepping.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If the cabbage is too watery, cook it uncovered until some of the water has evaporated.

Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage

⏱

Prep

10 minutes

🍳

Cook

15 minutes

⏳

Total

25 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-Free, Low-Carb, Keto

Ingredients

Main Ingredients

• 1 lb ground turkey
• 1 small cabbage, thinly shredded
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup shredded carrots

Seasonings

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste

Optional Toppings

• Green onions, chopped
• Sesame seeds
• Chopped peanuts

Instructions

1. Step 1: In a large skillet, cook ground turkey over medium heat until browned and cooked through. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Add cabbage and carrots to the skillet. Cook until the cabbage is tender and slightly browned, about 5 minutes.
4. Step 4: Stir in soy sauce, sesame oil, rice vinegar, and red pepper flakes. Season with salt and pepper to taste. Cook for an additional 2 minutes.
5. Step 5: Serve hot, garnished with green onions, sesame seeds, and chopped peanuts if desired.

Notes

• Chef tip: To make this recipe gluten-free, use gluten-free soy sauce or tamari.
• Best substitution: For a low-sodium version, use coconut aminos instead of soy sauce.
• Make-ahead: This recipe can be made ahead and reheated. It's also great for meal prepping.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If the cabbage is too watery, cook it uncovered until some of the water has evaporated.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
• Make ahead: This dish can be made ahead and reheated. It's also great for meal prepping.

Nutrition Per Serving

• Calories: 250
• Protein: 22g
• Fat: 12g
• Carbs: 15g
• Fiber: 4g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 95mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!