Takeout gets a healthy makeover with this easy Egg Roll in a Bowl. Instead of a fried wrapper, the tasty, savory egg roll filling ingredients are served over rice for a lighter twist on traditional egg rolls that you can totally feel good eating as a meal!
Why You’ll Love This Deconstructed Egg Roll
- Tastes Like an Egg Roll. Imagine your favorite Asian takeout egg roll (or Air Fryer Egg Rolls) turned into a main event. YUM! This recipe takes all the star players in a classic egg roll filling—the ground meat, crispy veggies, and umami flavors—turns them into an easy, healthy dinner.
- It’s Fast and Made in ONE BOWL. This is the BEST egg roll in a bowl recipe! Thanks to bagged coleslaw mix which cuts down on prep time, it comes together in 30 minutes (I use the same trick for Cabbage Stir Fry). Plus, it cooks in a single pan (hello, easy cleanup!). Everyone needs more one-pot meals in their lives.
- The Ingredients are Nutritious and Delicious. This recipe is made of simple, wholesome ingredients that will nourish you and taste scrumptious! Like my Korean Beef Bowls, it has protein, an array of colorful veggies, and can be served over brown rice (or cauliflower rice to keep it low carb).
5 Star Review
“Love this dish, I have continued to make it multiple times and it never disappoints. My whole family loves it, even my young children. Simple, easy, healthy, and fast to put together.”— Carissa —
How to Make Egg Roll in a Bowl
- Ground Turkey. Traditionally egg rolls are made with ground pork. For a healthy take, I made this egg roll in a bowl with ground turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork.
- Broccoli Slaw. Aside from being nutritious, broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper. (See it in action in this Asian Noodle Salad.)
- Carrots. Yes, you can use the ones that come pre-shredded in those cute little bags.
- Mushrooms. Mushrooms add important umami.
- Green Onions. For a little zip and added bite.
- Chili Paste. Garlic chili paste or sambal oelek gives this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
- Garlic, Ginger, Soy Sauce, Rice Vinegar. The fantastic four. Once you have these on hand, you’ll be ready to garnish any of these healthy stir fry recipes.
- Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.
- Marinate the Turkey. Start prepping the vegetables.
- Brown the Meat. A wok or deep pan works well for this.
- Cook. Add the onions and mushrooms.
- Cook. Allow the mushrooms to soften.
- Add the Slaw and Remaining Ingredients. Pile everything over rice (or quinoa) and ENJOY!
- To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch.
- To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, 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. (Be sure to check out this General Tso’s Tofu too.)
- To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.
- To Store. The filling for egg roll in a bowl lasts in the fridge for up to 4 days in an airtight container. You can store the rice on its own or portion everything together into individual serving containers for meal prep throughout the week.
- To Reheat. Rewarm leftover egg roll in a bowl in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
- 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 as directed above.
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 meal low in carbs, wrap the filling inside lettuce cups. You could also top the leftovers with a fried egg or Baked Tofu for a tasty meal.
Recommended Tools to Make this Recipe
- 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. You also can make this recipe in any large skillet.
- Chopsticks. If you regularly make Asian recipes at home, investing in a gorgeous pair of washable, reusable chopsticks is well worth it.
Recipe Tips and Tricks
- Go with the Seasons. Feel free to add or swap alternative in-season veggies to your egg roll bowls. Thinly sliced red bell peppers, zucchini ribbons, or edamame would all be tasty additions to consider.
- Don’t Skip the 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 into small pieces, their texture isn’t noticeable either. Their rich, unique savoriness deepens the flavor of this dish.
- Add Some Crunch. Miss the crunch of a true egg roll? Add some to this recipe! Top your bowl with chopped peanuts, crispy chow mein noodles (the dry kind), wonton strips, or sesame sticks.
- Serve with Your Grain of Choice. Instant Pot Brown Rice, white rice, quinoa, or Cauliflower Fried Rice all go well with this egg roll stir fry. Or serve it with noodles for a change of pace (check out these Stir Fry Noodles too).
Egg Roll in a Bowl
- 3 tablespoons low-sodium soy sauce* divided (see note)
- 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 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 fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
- 2 teaspoons sesame oil
- 1/4 teaspoon ground black pepper
- Prepared brown rice
- Prepared quinoa
- Cauliflower rice
- In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 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 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.
- Cook until the mushrooms soften, about 2 additional minutes.
- Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. 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.
- *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
- 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 REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
- 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 as directed above.
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