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.
How to Make 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 swapped lean ground turkey. If you like, you can also make your egg roll in a bowl with chicken or lean ground beef.
- 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 oodles of flavor to any Asian-inspired recipe.
- Whisk together soy sauce and cornstarch, stir in the turkey, and let marinate. While that hangs out, finely chop the mushrooms and green onions, and prep the rest of your ingredients.
- Cook the turkey until no longer pink, then add the onions (reserve a small amount) and mushrooms and cook until the vegetables soften.
- Add the slaw, carrots, ginger, and garlic and cook until fragrant.
- Add the vinegar, sesame oil, and remaining spices. Pile over rice and ENJOY!
- To Make Whole30 and Paleo. 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.
Can You Freeze Egg Roll Filling?
This recipe is easy to refrigerate and the “filling” can be frozen, so feel free to make a larger batch if you’d like it for meal prep.
- 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.
- Forget to thaw? You can reheat it slowly in the microwave or on the stove with a splash of water (I did this and it was fine!).
What to Serve with Egg Roll in a Bowl
- Rice. I’m loving a 50/50 blend of brown rice and cauliflower rice for the extra veggies, but any rice you have on hand will work great.
- Lettuce Wraps. For a low-carb option, this recipe would be super yummy wrapped inside lettuce cups.
- Salad. Add more green to your meal by serving this dish with a side of Ramen Salad.
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. I’ve had this one for many years, and I still love it. 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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