Egg Roll in a Bowl Bliss: A Quick, Healthy Twist Packed with Flavor in Every Bite!
Cook this Egg Roll in a Bowl: ground turkey, cabbage, and zesty flavors in 30 minutes. Healthy, easy, and gluten-free—perfect for a cozy meal!
Ingredients
Here’s everything I use, measured out with love:
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 garlic cloves, finely minced
- 1 tsp finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage, about 8 cups shredded
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp toasted sesame oil
- For Serving (Optional):
- Cooked white rice
- Green onions, green parts only, thinly sliced
- Toasted sesame seeds
- Sriracha mayo
I line it all up on my counter, and it’s like an egg roll treasure trove. This makes a hearty bowl for 4-6—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to savory bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing cabbage mid-cook, right? Keeps me in the zone and ready to stir.
Instructions
Step 1: Cook the Turkey
Let’s get savory—heat 1 tbsp olive oil in a large skillet over medium (I love that sizzle kick!). Add 1 lb ground turkey—cook 5-6 minutes ‘til almost done, breaking it up with a spatula (my kitchen smells like dinner already!). Push it to one side—ready for more (my heart’s racing with flavor!).
Step 2: Sauté the Aromatics
Add 1 small diced sweet onion and 1 tbsp olive oil to the empty side—cook 3-4 minutes, stirring now and then (I grin at that softening glow!). Toss in 1 cup shredded carrots, 3 minced garlic cloves, and 1 tsp minced ginger—cook 2 minutes, stirring fast (my kitchen’s buzzing with zing!). Pour in ¼ cup chicken broth—scrape those brown bits (I love that juicy lift!). It’s the flavor base—pure magic sizzling!
Step 3: Add the Cabbage
Dump in 1 small head of shredded cabbage (about 8 cups), 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, ¾ tsp salt, and ½ tsp black pepper—stir it all up (my heart races with that pile!). Cover and drop to medium-low—cook 12-15 minutes ‘til the cabbage is just right (my kitchen smells like an egg roll dream!). Peek now and then—tender’s the goal (I’m drooling already!).
Step 4: Finish with Flair
Take it off the heat—stir in 1 tsp toasted sesame oil (I love that nutty finish!). Give it a good mix—taste and tweak if you want (my spoon’s ready for a sneak!). It’s bowl-ready—pure savory bliss!
Step 5: Serve and Enjoy
Scoop over cooked white rice if you like—top with sliced green onions, toasted sesame seeds, and a swirl of Sriracha mayo if you’re spicy (that first bite’s pure joy, and you made it happen!). Serve warm—store leftovers if you’ve got ‘em (in my house, it’s gone fast!).