Takeout gets a healthy makeover with this easy Egg Roll in a Bowl. Made with ground turkey or chicken and broccoli slaw, it’s an unstoppably tasty 30-minute meal perfect for lunch, dinner, or a late-night snack.
Imagine your favorite Asian takeout 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 all the star players in a classic egg roll filling and turns them into a fast, healthy meal that’s great for quick dinners and phenomenal leftover too.
- Juicy meat (or tofu, if you prefer your egg roll in a bowl vegetarian).
- Zippy fresh ginger and garlic (key for this Healthy Chicken Stir Fry too).
- Salty, umami-factor soy sauce (or coconut aminos if you want a keto, paleo, gluten free, or Whole30 egg roll in a bowl).
- Colorful, thin strips of fresh veggies for nutrition and crunch (if you love vegetable-focused stir fries, try this Vegetarian Pad Thai).
To enjoy, simply pile the scrumptious egg roll filling over your favorite rice (or cauliflower rice if you prefer a low carb egg roll in a bowl), grab your fork or chopsticks, and DIVE ON IN!
You won’t miss the traditional wrapper—promise!
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 this Egg Roll in a Bowl
This is the BEST egg roll in a bowl recipe! It takes all of the best parts of an egg roll and sautés them together in a single skillet in less than 30 minutes.
It’s faster than delivery, and so much better for you too (just like my Healthy Fried Rice)!
- Ground Turkey. Traditionally egg rolls are made with ground pork, but as I was looking to make mine healthy, I made this egg roll in a bowl with ground turkey instead.
- Broccoli Slaw. Aside from being nutritious, broccoli slaw (similar to regular vegetable coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper. (It’s also the core ingredient for this Asian Noodle Salad.)
- Carrots. Yes, you can use the ones that come pre-shredded in those cute little bags.
- 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 in a bowl.
- Green Onions. For a little zip and added bite.
- Chili Paste. Garlic chili paste, sambal oelek, or even sriracha sauce are all perfect options for adding a kick to this healthy egg roll in a bowl.
- 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 adds an 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 swap arrowroot starch for the cornstarch. (This Asian Cabbage Salad is also Whole30.)
- 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. (Be sure to check out this General Tso’s Tofu too.)
- To Make Gluten Free. Use tamari or coconut aminos 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. The filling for egg roll in a bowl lasts in the fridge for up to 4 days in an airtight storage 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 for a tasty meal.
- 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.
- Chopsticks. If you regularly make Asian recipes at home, investing in a gorgeous pair of washable, reusable chopsticks is well worth it.
Go ahead and have seconds. This is an egg roll recipe that holds the calories, but not the unstoppably delish taste!
Frequently Asked Questions
Yes. To make a vegan egg roll in a bowl, simply omit the ground turkey. To add protein, you can swap for tofu (see the main post for directions) or plant-based ground vegan “meat”.
Sure! While I usually go for brown rice or cauliflower rice, you could also serve the egg roll filling over cooked rice noodles or soba noodles.
If you don’t have rice vinegar in your pantry, you could try swapping for apple cider vinegar or red wine vinegar. The flavor will be a little different but still delicious! Use less of the other vinegars, as they are stronger.
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 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 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 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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