Every time I think a recipe can't get any easier, I end up surprising myself! This Egg Roll in a Bowl dish is so quick and easy that I’m literally making it almost every week now. It’s simply a deconstructed egg roll made with ground turkey, beef, or pork, a bag of coleslaw mix, and the perfect stir-fry sauce. And the ingredients are simple enough to keep in stock for whenever you want to whip it up! This is now my go-to dish when I’m short on time and want to make dinner as fast as possible. It’s definitely a winner!
The main ingredient that helps bulk up this meal is cabbage coleslaw! Coleslaw is a mix of green and red cabbage and it cooks down easily and adapts well to the sauce. I’m a big cabbage fan already, so definitely check out my Sautéed Cabbage recipe and my Smoked Sausage and Cabbage skillet next!
Ingredients You’ll Need
This egg roll in a bowl recipe really is simple to make with just a few key ingredients. Here’s what you’ll need:
- Ground Turkey: I love using ground turkey (85% or 93% lean), but you can easily swap it out for ground beef, pork, or chicken instead.
- Coleslaw Mix: Try to look for coleslaw that has a good amount of red cabbage and carrots in it. This adds lots of color to the dish!Â
- Onion and Garlic: I like adding sautéed onion and fresh garlic to the ground turkey to enhance the flavor of the meat.
- Stir-fry Sauce: The sauce is where it’s at! Instead of using just soy sauce, I mix in a little hoisin sauce, sesame oil, and fresh ginger into mine. It’s so good!
How To Make Egg Roll in a Bowl
Brown the meat: Cook the ground turkey in a large skillet and season with salt and pepper.
Onion & garlic: Add in the onion and garlic and cook with the ground turkey for a few minutes.
Coleslaw & sauce: Now add in the coleslaw and pour that yummy stir-fry sauce all over it. Cook just until the cabbage is tender but still slightly crisp.
Top with green onions: Once it’s done top with some sliced green onions and enjoy it as is or serve with rice or noodles. Yum!
Coleslaw vs. Fresh Cabbage
Should you use coleslaw mix or shred your own cabbage? Here’s my two cents. Coleslaw bags are super convenient and come with the cabbage shredded pretty finely. So if you want to keep this recipe simple, coleslaw is the way to go. However, if you want a good mix of vibrant green cabbage and more carrots, then you’ll definitely want to shred your own. Your choice! At this stage of my life, I’m team convenience!😂
More Quick 30-Minute Meals!
- Chicken Sausage Stir-Fry with Vegetables
- 20-Minute Sausage and Peppers Skillet
- Chicken Stir-Fry
- Ground Turkey & Green Bean Stir-Fry
- Black Bean Quesadillas
Egg Roll In A Bowl
Equipment
Ingredients
Stir-Fry Sauce
- ¼ cup low-sodium soy sauce
- 2 Tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh grated ginger
Turkey & Cabbage
- 1 Tablespoon olive oil
- 1 lb. ground turkey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 16 oz. bag coleslaw mix*
- 2 green onions, sliced
Instructions
- Mix the ingredients for the stir-fry sauce together in a bowl (soy sauce, hoisin sauce, toasted sesame oil, grated ginger) and set it aside so it’s ready to go when you need it. This is also a good time to dice your onion and mince the garlic cloves.
- In a large skillet, heat the oil over medium heat. Crumble the ground turkey in the skillet and cook until fully brown. Season the meat with salt and pepper.
- Add the onion and garlic to the skillet and cook with the meat for 2-3 minutes until the onion becomes translucent.
- Now lower the heat to medium-low and add the coleslaw mix and the stir-fry sauce. Stir everything together until well combined. Cook for 4-5 minutes, stirring occasionally, until the cabbage has cooked down and becomes crisp-tender. Do not overcook at this point. You want the cabbage to be tender, but still slightly crisp.
- Remove the skillet from the heat and top with sliced green onions. Enjoy as is or serve with rice or noodles. You can also drizzle your bowl with a little sriracha or sweet chili sauce on top!
Notes
- Substitute coleslaw mix for 6 cups of shredded cabbage and 1 finely shredded carrot.
- It's very important not to overcook the cabbage. You want it to be tender, but still slightly crisp...not mushy! As soon as 4-5 min is up, remove the skillet from the heat.
- This recipe easily makes 5-6 servings especially if you add rice with it.
Nutrition
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