Egg Roll in a Bowl

Every time I make Egg Roll in a Bowl, I’m reminded of those busy weeknights when takeout just seems too tempting. But what if I told you that you can enjoy all the flavors of your favorite egg rolls right at home, in a matter of minutes? This dish is not just about convenience; it’s about bringing together vibrant ingredients that create a delightful stir-fry. The mix of fresh vegetables, savory turkey, and a hint of spice comes together so effortlessly. One evening, after a long day, I craved something comforting yet healthy. I decided to whip up Egg Roll in a Bowl, and it was a game changer! The best part? It’s customizable to your taste and can easily accommodate any dietary needs. So, roll up your sleeves and let’s dive into this deliciously simple recipe that’s bound to become a weeknight favorite!

Ingredients Required for Egg Roll in a Bowl

The ingredients for Egg Roll in a Bowl are a harmonious blend of flavors and textures. Each element plays a crucial role in creating a satisfying and wholesome dish. From the crunchy vegetables to the savory proteins, they complement each other beautifully, making this meal a delight for the senses.

• 3 tablespoons low-sodium soy sauce (divided; use less for lower sodium options)
• 1 teaspoon cornstarch (or arrowroot starch for Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (for vegetarian option, use crumbled extra-firm tofu, pressed dry)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions (divided, for garnish)
• 1 tablespoon canola oil (or similar high-temperature oil)
• 1 bag (12-ounce) broccoli coleslaw
• 1 cup grated carrots (freshly grated or store-bought)
• 1 tablespoon fresh ginger (minced; or one teaspoon ground ginger)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice, plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper
• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

The Process for Making Egg Roll in a Bowl

The process of making Egg Roll in a Bowl is just as delightful as tasting it. With each step, you’ll find your kitchen filling with incredible aromas—it’s hard not to fall in love with this dish! Let’s get started on this adventure.

1. In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch until smooth. Add the ground turkey, breaking it apart as you stir to coat it evenly with the mixture. Let this sit and marinate for about 10 minutes.

2. While the turkey is marinating, chop the cremini mushrooms very finely and mince the garlic. Thinly slice the green onions, setting aside a small handful for garnish later. If there are any other ingredients that need prepping, take this time to do that as well.

3. Heat a wok or a large, deep sauté pan over high heat. Once hot, add the canola oil and swirl it to coat the bottom of the pan. Add the marinated turkey and cook for about 5 minutes, breaking it into small bits with a heatproof spatula, until it’s no longer pink and fully cooked.

4. Add the reserved green onions and chopped mushrooms to the pan. Stir and cook for an additional 2 minutes, until the mushrooms are softened and release their juices.

5. Next, reduce the heat to medium-low and add the broccoli coleslaw, grated carrots, ginger, and garlic to the turkey mixture. Stir-fry everything together for about 2 minutes until the vegetables are tender and vibrant.

6. Then, add in the rice vinegar, chili paste, sesame oil, black pepper, and the remaining 2 tablespoons of soy sauce. Stir well to combine all the flavors, continuing to cook for another 1 minute. This is the moment to taste and adjust with more soy sauce or hot sauce if desired!

7. Once everything is well combined and heated through, it’s time to serve. Scoop the mixture into serving bowls and offer it over brown rice, quinoa, or even cauliflower rice for a lighter option. Serve hot, garnished with additional green onions.

Tips and Variations

When it comes to enhancing your Egg Roll in a Bowl, I always encourage a little creativity. Here are some tips and variations to make this dish your own.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
• Freezing: You can freeze the egg roll filling for up to 3 months. Just thaw in the refrigerator overnight before reheating.
• Use Different Proteins: Feel free to substitute the turkey with ground chicken or even shrimp for a seafood twist.
• Vegetarian Option: As mentioned, crumbled tofu works wonderfully and keeps the dish light and healthy.
• Serving Suggestions: Try serving it over a mix of grains, like quinoa and rice, for a delightful textural experience.
• Garnishes: Add sesame seeds or sliced avocado on top for an extra layer of flavor and nutrients.
• Flavor Adjustments: Feel free to adjust the soy sauce and chili paste based on your taste preference.

Perfect Pairings for Egg Roll in a Bowl

When it comes to serving Egg Roll in a Bowl, the options are plentiful! Here are some great pairings to consider:

• Steamed Rice: Serve your dish over steamed brown rice for a wholesome and filling meal.
• Quinoa: For a protein-packed alternative, quinoa is a fantastic option that pairs beautifully.
• Cauliflower Rice: If you’re looking for a low-carb option, serving with cauliflower rice adds a unique texture and flavor.
• Spring Rolls: Consider serving alongside fresh spring rolls for an appetizer that complements the main dish.
• Soup: A light miso soup could serve as a perfect starter for a complete meal.
• Occasions: This dish is great for casual family dinners, meal prepping for the week, or even entertaining guests.
• Seasonal Considerations: It’s perfect for year-round enjoyment, adaptable to the freshest vegetables available each season!

FAQ

Conclusion

The Egg Roll in a Bowl is a fantastic choice for those who crave the flavors of egg rolls but want a healthier, quicker option. It’s not only easy to make, but it’s also packed with nutrients and can be customized to suit any taste. I encourage you to try this dish; it might just become a staple in your weeknight dinner rotation!

Egg Roll in a Bowl

Craving something quick and full of flavor? Try Egg Roll in a Bowl! This easy weeknight dinner is loaded with fresh vegetables and lean protein, making it a healthy twist on your favorite takeout. You'll love the savory taste and how quickly it comes together—definitely a dish to add to your rotation!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons low-sodium soy sauce divided; use less for lower sodium options
• 1 teaspoon cornstarch can use arrowroot starch for Paleo, Whole30, or Keto
• 16 ounces 90% or 93% lean ground turkey for vegetarian option, use crumbled extra-firm tofu, pressed dry
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions divided, for garnish
• 1 tablespoon canola oil or similar high-temperature oil
• 1 bag broccoli coleslaw
• 1 cup grated carrots freshly grated or store-bought
• 1 tablespoon fresh ginger minced; or one teaspoon ground ginger
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste sambal oelek or hot sauce of choice, plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper
• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Equipment

• Skillet
• Frying Pan
• Whisk
• Mixing Bowl
• Grater
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch until smooth. Add the ground turkey, breaking it apart as you stir to coat it evenly with the mixture. Let this sit and marinate for about 10 minutes.
2. While the turkey is marinating, chop the cremini mushrooms very finely and mince the garlic. Thinly slice the green onions, setting aside a small handful for garnish later. If there are any other ingredients that need prepping, take this time to do that as well.
3. Heat a wok or a large, deep sauté pan over high heat. Once hot, add the canola oil and swirl it to coat the bottom of the pan. Add the marinated turkey and cook for about 5 minutes, breaking it into small bits with a heatproof spatula, until it’s no longer pink and fully cooked.
4. Add the reserved green onions and chopped mushrooms to the pan. Stir and cook for an additional 2 minutes, until the mushrooms are softened and release their juices.
5. Next, reduce the heat to medium-low and add the broccoli coleslaw, grated carrots, ginger, and garlic to the turkey mixture. Stir-fry everything together for about 2 minutes until the vegetables are tender and vibrant.
6. Then, add in the rice vinegar, chili paste, sesame oil, black pepper, and the remaining 2 tablespoons of soy sauce. Stir well to combine all the flavors, continuing to cook for another 1 minute. This is the moment to taste and adjust with more soy sauce or hot sauce if desired!
7. Once everything is well combined and heated through, it’s time to serve. Scoop the mixture into serving bowls and offer it over brown rice, quinoa, or even cauliflower rice for a lighter option. Serve hot, garnished with additional green onions.

Notes

• Tip 1: Use coconut aminos for a Keto, Paleo, or gluten-free version.
• Tip 2: Store egg roll filling in an airtight container for up to 4 days.
• Tip 3: Reheat leftovers either in the microwave or in a wok.
• Tip 4: For freezing, place leftovers in an airtight freezer-safe container for up to 3 months.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.