This easy stir-fry brings all the flavors of classic egg roll filling into a lighter, one-pan meal. With ginger, garlic, and ground turkey, plus crisp tender vegetables, you get that satisfying crunch without the fried wrapper.
RD Tip: For a finger-food twist, scoop the filling into romaine lettuce leaves for a fresh, egg roll–inspired bite, or pair it with rice for a more complete meal.
Active time: 20 minutes | Total time: 25 minutes
Egg Roll in a Bowl
Ingredients
- 1 tbsp (14g) olive or vegetable oil
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 lb (453g) ground turkey
- 8 cups (720g) cabbage, finely shredded
- 2 large (120g) carrots, grated
- 3 green onions, thinly sliced
- 2 tsp rice vinegar
- 1 tbsp sesame seeds
- 3 tbsp coconut aminos
- 1 tsp sesame oil
Directions
Heat the oil in a wok or large skillet over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 10–15 seconds. Add the ground turkey and cook, stirring frequently and breaking it up with a spatula, until fully cooked through to 165°F, about 6–8 minutes.
Add the cabbage, carrots and soy sauce or coconut aminos. Cook, stirring frequently, until the cabbage begins to wilt but still retains some crunch, about 2–3 minutes. Remove from heat.
Stir in the green onions, rice vinegar and sesame oil. Divide into 4 bowls, top with sesame seeds, and serve immediately.
Serves: 4 | Serving Size: 1/4 of the recipe
Nutrition (per serving): Calories: 378; Total Fat: 21g; Saturated Fat: 4g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 5g; Cholesterol: 84mg; Sodium: 337g; Carbohydrate: 21g; Dietary Fiber: 9g; Sugar: 10g; Protein: 30g
Nutrition Bonus: Calcium: 15%; Iron: 20%; Potassium: 691mg; Vitamin A: 88%; Vitamin C: 121%
Originally published January 11, 2020; Updated April 2026