Takeout gets a healthy makeover with this easy Egg Roll in a Bowl! It’s an unstoppably tasty lunch, dinner, and/or snack munched straight out of the fridge if you’re feeling impatient while the rice is cooking (me!).
Imagine your favorite Asian takeout joint’s house special egg roll, but instead of limiting yourself to one or two to save room for the main event, this delish egg roll in a bowl is the main event.
This recipe takes the star players in a classic egg roll filling—the juicy meat (or tofu, if you prefer your egg roll in a bowl vegetarian), the zippy fresh ginger and garlic, the salty, umami-factor soy sauce, and the colorful, thin strips of fresh veggies—and turns them into a fast, healthy meal that’s great for quick dinners and tastes phenomenal reheated too.
Here’s how it works: You pile the scrumptious egg roll filling over rice (or cauliflower rice if you prefer your egg roll in a bowl low carb), grab your fork (or your chopsticks if you are savvy like that), and DIVE ON IN!
You won’t even miss the traditional wrapper.
5 Star Review
“GUYS – make this RIGHT AWAY! It’s seriously so good, I couldn’t stop standing there at the counter eating it over the bowl when it was done.”— Rachael —
How to Make this Egg Roll in a Bowl
This recipe takes what is in an egg roll—meat, vegetables, soy sauce, rice vinegar, and ginger—and turns them inside out.
The entire dish cooks in one skillet, and the filling is ready in fewer than 30 minutes.
That is faster than delivery, and so much better for you (and better tasting!) too.
- Ground Turkey. Traditionally egg rolls are made with pork, but as I was looking to make mine healthy, I made this egg roll in a bowl with ground turkey instead.
- Mushrooms. Even if you don’t love mushrooms, I highly recommend adding them to this recipe. Like my Vegetarian Lettuce Wraps, the mushrooms’ taste is not prominent. Because they are finely chopped, their texture isn’t noticeable either. Mushrooms have a rich, unique savoriness that deepens the flavor of this egg roll riff.
- Fresh Vegetables. I use a combo of grated carrots (yes, you can use the ones that come pre-shredded in those cute little bags) and my other favorite quick-fix veggie, broccoli coleslaw. They make the dish colorful and provide nutrients too.
- Garlic, Ginger, Soy Sauce, Rice Vinegar. The fantastic four. Once you have these on hand, you’ll be ready to tackle any of these healthy stir fry recipes.
- Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar adds intense, nutty flavor to any Asian-inspired recipe.
- Whisk together soy sauce and cornstarch, stir in the turkey, and let marinate while you prep the vegetables.
- Brown the turkey with the onions and mushrooms.
- Add the slaw, carrots, ginger, and garlic.
- Add the remaining egg roll ingredients. Pile over rice and ENJOY!
- To Make Whole30 or Paleo. For a Paleo and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch.
- To Make Keto. Follow the above directions for Whole30.
- To Make Vegetarian. Swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch.
- To Make Gluten Free. Use tamari instead of soy sauce.
- Korean Beef Bowl. A similarly fun, fast, and delicious bowl recipe.
- Cabbage Stir Fry. A delicious, equally easy spin on this reader favorite.
- To Store. Refrigerate the egg roll filling in an airtight storage container for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
- To Reheat. Rewarm leftovers in the microwave or in a wok over medium-low heat.
- To Freeze. Place leftovers in an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
If you forget to thaw your frozen leftovers, you can reheat them slowly in the microwave or on the stove with a splash of water (I did this and it was fine!).
For a delicious low-carb meal, wrap the filling inside lettuce cups. You could also top the leftovers with a fried egg for a tasty meal.
Recommended Tools to Make Egg Roll in a Bowl
- Small Whisk. No more splashing your ingredients all over the counter with this small whisk.
- Wok. A wok is not necessary to make this recipe, but it’s a great investment. This is a more affordable option. You also can make this recipe in any large skillet.
Egg Roll in a Bowl
- 3 tablespoons low-sodium soy sauce divided (use coconut aminos to make Paleo, Keto, Whole30, or gluten free)
- 1 teaspoon cornstarch use arrowroot starch to make Paleo, Whole30, or Keto
- 16 ounces 90% or 93% lean ground turkey to make vegetarian, swap crumbled extra-firm tofu (press it dry first)
- 8 ounces baby bella (cremini) mushrooms
- 3 cloves garlic
- 1 small bunch green onions divided
- 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil olive oil will smoke, so I suggest one of these other oils instead
- 1 (12-ounce) bag broccoli coleslaw
- 1 cup grated carrots freshly grated from peeled carrots or store-bought
- 1 tablespoon minced fresh 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
- In a medium mixing bowl, whisk together 1 tablespoon soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate 10 minutes.
- Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
- Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking apart the meat into small bits with a heatproof spatula, until it’s no longer pink and fully cooked through, about 5 minutes. Add the green onions (reserve a small handful for serving) and mushrooms and cook until the mushrooms soften, about 2 additional minutes.
- Reduce the heat to medium low. Add the broccoli coleslaw, carrots, ginger, and garlic. Stir-fry for 2 minutes, until the vegetables are softened.
- Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
- TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the microwave or on the stove top. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
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