This egg roll in a bowl combines ground turkey with coleslaw mix and coconut aminos for a healthy meal that has flavor similar to an egg roll, minus the fried wrap.
You are in for a treat with this recipe! If you like the flavor of egg rolls, but like to keep things healthy and avoid fried foods, you’re going to love this simple egg roll in a bowl. It’s basically all the fillings you’d typically find in an egg roll, cooked and served up as a bowl meal.
I love a good bowl meal and this one definitely doesn’t disappoint. It’s a breeze to whip up (less than 30 mins) and so flavorful!
What You Need:
ground turkey or ground chicken – the protein in this recipe is lean ground turkey or ground chicken. Just used whichever option you have on hand. They both work great!
fresh garlic – fresh garlic is key here for optimal flavor. Of course you can take a shortcut method and buy peeled garlic, jarred minced garlic or frozen crushed garlic cubes. I just wouldn’t recommend swapping the fresh garlic for garlic powder.
fresh ginger – fresh ginger gives this dish the best flavor. Mince the ginger yourself or buy frozen ginger cubes for easier prep. I always have them in the freezer.
vegetables – onion, coleslaw and green onions. The store-bought coleslaw mix is what makes this recipe so easy! You can use broccoli slaw instead of a cabbage-based slaw, but I prefer the cabbage!
toasted sesame oil – this adds a nutty flavor to the dish. I highly recommend using sesame oil but in pinch you can use another option in your pantry.
coconut aminos – coconut aminos are a salty fermented sauce similar to soy-sauce but made from coconut. They have a slightly sweeter flavor that I love. That said, feel free to use low-sodium tamari for a gluten-free option or reduced-sodium soy sauce if that’s what you have in your fridge!
sambal oelek – also called Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. You can find it on the international aisle at your grocery store. If you don’t have sambal oelek, you can use sriracha instead. If you don’t want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can add more. I personally like adding 2-4 teaspoons.
sriracha – recommended for serving, but optional!
Where Are the Eggs?
Egg rolls get their name from the outer layer, which is a fried wrapper that has egg in the dough. There’s no actual eggs in the stuffing of egg rolls. That said, you can totally scramble an egg into this mixture if you’d like! It will add more protein and a bit of egg flavor. Just add the egg when you add the cooked meat back to the pan and toss until the egg is cooked through.
Customize Your Egg Roll Bowl
Feel free to make this egg roll bowl your own!
Want to add more vegetables? Go for it! Some ideas include frozen peas or corn, shredded carrots, chopped mushrooms and/or finely sliced bell peppers. Pick your favorites and add them in!
Vegetarian option – use crumbled tofu or tempeh for a vegan option.
Different protein – I prefer to use a lean protein like ground turkey or chicken, but you can use ground pork or beef if that’s what you have on hand.
Tips and Tricks for Easy Prep
Speed up the prep: bagged coleslaw mix makes this recipe so easy to whip up, but some other convenience items that save time include jarred minced garlic or frozen crushed garlic cubes, as well as, frozen crushed ginger! You could even buy pre-chopped onion if you really want to save time.
Meal prep: You can totally meal prep this recipe by making it as is or doubling it for more servings. Cook it completely and store individual servings in airtight containers. It’s an easy meal to bring to work or heat up for a busy weeknight. If I’m being honest, I’ve also eaten it cold, straight from the fridge.
Toppings: I like keeping the toppings for this bowl fresh and simple with green onions, cilantro, sesame seeds and sriracha. If you’re an aioli lover you can also mix sriracha with mayo for a spicy aioli to top this meal off with something creamy!
Cauliflower rice: You can totally serve the egg roll in a bowl straight up, but if you’re looking for more volume and veggies (without extra carbs) feel free to cook up some cauliflower rice and serve the egg roll in a bowl over top!
Cook meat: Brown ground turkey or chicken in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper. Cook for about 6-8 minutes or until the meat is no longer pink. Remove from heat and transfer to a bowl.
Cook veggies: In the same skillet over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add coconut aminos and sambal oelek. Cook for another 3-5 minutes or until cabbage is tender. Add cooked meat back to the pan. Taste and add more coconut aminos or sambal, if needed.
Serve: Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro. Feel free to serve over cooked cauliflower rice for more volume and veggies.
Coconut aminos – feel free to use low-sodium tamari for a gluten-free option or reduced-sodium soy sauce if that’s what you have in your fridge!
Sambal oelek – also called Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. You can find it on the international aisle at your grocery store. If you don’t have sambal oelek, you can use sriracha instead. If you don’t want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can add more. I usually do 2-4 teaspoons!
Add an egg – This recipe doesn’t call for eggs, but if you want to amp up the protein you can add an egg when you add the cooked meat back to the pan and toss until the egg is cooked through.
Servings – The recipe serves 3, but if we’re really hungry we can eat the whole meal between 2 people, especially if we don’t serve it with cauliflower rice. If you’re serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.