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!).

Healthy and delish egg roll in a bowl with ground turkey and veggies
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.

A bowl of rice with ground turkey, veggies, and delicious Asian flavors

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.

The Ingredients

  • 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.

The Directions

  1. 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.
  2. Cook the turkey until no longer pink, then add the onions (reserve a small amount) and mushrooms and cook until the vegetables soften.
  3. Add the slaw, carrots, ginger, and garlic and cook until fragrant.
  4. Add the vinegar, sesame oil, and remaining spices. Pile over rice and ENJOY!

Rice, ground turkey, and veggies in a bowl that tastes like an egg roll

Recipe Adaptations

  • 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!).

Easy and delish egg roll in a bowl topped with green onions

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,.
Healthy Egg Roll in a Bowl - Easy and Low Carb Recipe

Egg Roll in a Bowl

5 from 29 votes
This healthy Egg Roll in a Bowl takes the flavors and ingredients of your favorite Chinese egg roll and turns them into a quick and easy low carb meal!

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 4 servings, about 6 1/2 cups

Ingredients
  

  • 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
  • 1/4 teaspoon ground black pepper

For serving:

  • Prepared brown rice
  • Prepared quinoa
  • Cauliflower rice

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1of 4, about 1 1/2 cupsCalories: 281kcalCarbohydrates: 13gProtein: 27gFat: 15gSaturated Fat: 4gCholesterol: 80mgFiber: 3gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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74 Comments

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  1. This looks amazing and I am going to try it! Your photos are always so clear and gorgeous — they make my mouth water…..

  2. These photos are so vibrant and gorgeous!!! Definitely will be putting this on our menu to make ASAP! :)

  3. Wow the recipe looks awesome! Too bad, it’s cumbersome to navigate through the adds and the story when all I want are the instructions and ingredient list. The pictures are beautiful though and I was able to get the gist of what was required so can’t wait to guesstimate an approximate version of this meal. I bet the original tastes good too.

    1. Hi Shannon, I hope you enjoy the egg roll bowl. There’s a “Jump to Recipe” button at the top of the page if you’d prefer to get right to the recipe.

  4. This is SO good! I added:
    1 small yellow pepper (cut into matchsticks)
    Addt’l 2t chili paste.

    Used ground pork.
    Served with a bit of Jasmine rice. Drizzled with some high quality sesame oil.5 stars

  5. This is the first recipe of yours I’ve made since finding your site (I’m a big fan of Skinnytaste and I guess Google suggested your page as a result). I found the flavors on this sadly lacking although my husband enjoyed it. Also, in the instructions, luckily I remembered the ingredients called for soy sauce *divided* because when I got to the first step, “whisk together the soy sauce and cornstarch,” I almost put in all three tablespoons until I read ahead and did the math as to how I should divide the soy sauce. I’d suggest editing the instructions to say “whisk together one tablespoon soy sauce and cornstarch”. Anyway, I’m looking forward to trying other recipes and hope to find one I like better!

    1. Hi Kristen! Thanks for giving the recipe a try and for taking the time to share your feedback too. (And thanks for pointing out the soy sauce amount—it’s now updated!)

  6. This was delicious, as per usual! Great idea for meal preps! I omitted mushrooms (preference), and didn’t have sesame oil, which i was so disappointed about at first because I’m sure it adds a great flavour to this dish! I used canola oil instead though and it was still so good! Great job Erin :)5 stars

      1. I’m here to report back! I made the broccoli slaw myself with a food processor, since I was already prepping florets earlier in the week (and bonus, no need to grate the carrots by hand!), left out the green onions because my fiancé hates them, and added some extra soy and sambal when the rice was added at the end. It turned out fantastic! Will definitely make again!5 stars

  7. GUYS – if you like this sort of thing, make this RIGHT AWAY! I’m so serious! I left out green onions because I’m quite sensitive to their strong taste, but it was still perfect! I made it for meal prep, and I plan to serve it with brown rice for my husband, and on greens or cauliflower rice for me. 
    Some things I did to make prep a little easier:
    if you have a food processor with the grater attachment, use this for the carrots! 
    When you’re prepping, put the broccoli slaw, carrots, garlic, and ginger all in one bowl so that you can just pour it all in the pan at one time during cooking. Same with the chili paste, sesame oil, pepper, and vinegar. 
    Tip: the broccoli slaw wilts pretty quickly in the pan, so if you want it to stay pretty crunchy, no need to sauté for very long. maybe one minute. 

    THANK YOU so much for this recipe! It’s seriously so good, I couldn’t stop standing there at the counter eating it over the bowl when it was done. haha!5 stars

  8. Made this tonight and it was totally delicious. I also used my food processor to grate both the broccoli and the carrots as my local store did not have any broccoli slaw. I did add extra sambal olek as you suggested to amp up the heat. Wonderful!!5 stars

  9. So yummy! ! Made a double batch last night with ground lean chicken (it’s what I had on hand) – also used the grape seed oil and Sriracha sauce for the chili paste.
    Eating it for lunch today – the whole family loved it and the husband dived in for seconds!  5 stars

  10. This was a hit. I love your healthy recipes. Would it be possible for you to post the sodium content for your recipes with the nutritional information? Thank you!5 stars

    1. Hi Ann-Marie, I’m glad to hear the recipe was a hit! I don’t include a sodium estimate because it can vary so much depending on the brands of ingredients you use, so I’d recommend using an online calculator like MyFitnessPal and inputting your exact brands if sodium content is important for you. Thanks for sharing this review!

  11. This site has quickly become one of my favorites when on a hunt for a new recipe.   I am not a fan of mushrooms, so was hesitant about using them. I took Erin’s advice, and the first time I used about 1/2 what was called for. As promised, I didn’t notice them! This dish was a quick and easy dinner, with plenty of leftovers to cover my lunch for the week.  Here I am making it a second time and going with 3/4 of the mushrooms! I used a food processor to them SMALL. I have also increased the amount of chili paste, and use soy sauce when serving.  Thanks for all of the great recipes!5 stars

    1. Michelle, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review. It means so much to me and is really helpful for others considering the recipes too!

  12. I made this last night for my family. Really tasty! We had enough for lunch today. Thanks for this easy, family friendly recipe!
    Just curious, since you mentioned the broccoli slaw is a go-to for you, how else do you prepare it (other than as a slaw itself)? Thanks in advance!5 stars

    1. I’m so happy this recipe was a hit, Erin! You could prepare the broccoli slaw as part of a larger salad or utilize it in other stir fry recipes. Thank you for taking the time to share this kind review!

  13. Hi Erin! We’ve made this twice recently and it’s one of my new favorite recipes! You are seriously the best at coming up with the most flavorful and healthy dishes! We first made this exactly as written with ground turkey and it was amazing! We made it a second time and to mix it up we used shredded chicken stirred in with a little extra sauce! We also added an orange pepper cut into sticks. It was amazing too! That’s another thing I love about your recipes, they are always wonderful as written but there are also little ways to change things by swapping a vegetable or meat here and there so we don’t get sick of the recipes we love to make all the time!!!!5 stars

  14. I really appreciate all the suggestions for how to make it Paleo, as well as not including the rice in the nutrition facts!

    1. Hi Rita! I have not tried to swap out the rice vinegar, but you could try using apple cider vinegar or white wine vinegar instead. I hope this helps!

  15. This sounds delicious! When I eat in Oriental restaurants that serve an egg roll on the side, I usually pull out the contents and eat that, leaving the wrapper on the plate. This solves that problem! Pinning this!

  16. SO GOOD! These were so easy to make and very tasty! And I love a recipe that makes leftovers for lunch the next day. We did have a little problem with our broccoli slaw being a bit (read: waaayyyy) too fibrous, but that just required us to pick around a little bit. Not a flaw with the recipe. I will make this again and try a different bag of broccoli slaw! YUM!5 stars

    1. Adrienne, I am so happy to hear these flavors hit the spot for you!! For the slaw, I’ve used Mann’s before with success. I hope you love it even more next time!

  17. Just cooked this tonight. My wife and I really enjoyed it. I added some Sriracha to my bowl, I like it a little spicy.5 stars

    1. Hi Michelle! It does not since people to choose to serve the recipe with different things (quinoa, brown rice, cauliflower rice, etc). I hope you love it if you try it!

  18. I just made this.  It tastes so amazing!  Just like an egg roll!!  But much healthier!  It was much easier to make than I thought.  Thank you!5 stars

  19. This was so delicious—my 6 year old cleaned his plate so will definitely be adding it to our list of kid approved recipes.  I subbed Trader Joe’s Soyaki Sauce for the soy sauce, ginger and rice wine vinegar and added a few shakes of sesame citrus ginger spice blend that I had hanging out in my cupboard. 5 stars

  20. Really loved this recipe, I couldn’t find small jar of chili paste at my grocery store so I used a siracha sauce blend which worked well. Recipe not complicated which was a plus.5 stars

    1. I’m so happy to hear that this was a hit, Kelly! Thank you for taking the time to share this kind review!

  21. My husband and I love this dish!!! I passed it on to my son I know he will love it too. The only change I made was coleslaw mix in place of broccoli mix.
    This will be one of my regular dishes for sure!5 stars

    1. I’m so pleased to hear that you enjoyed this recipe, Diane! Thank you for sharing this kind review!

  22. I was craving an egg roll bowl yesterday but I always hesitate to use ground turkey in recipes as it’s not a family favorite; however, this is all I could find yesterday at the supermarket. I liked how you prepped the turkey prior to cooking it, so I decided to give this recipe a try. It was a total hit with my family! I added some spicy mayo as a topping and used a cabbage slaw instead of broccoli slaw. I  will definitely add this to my meal rotation, so easy and tasty! Thank you.5 stars

  23. I don’t think I’ve ever left a review for a recipe before but I had to! This is amazing!!!! My husband raved about it :) I made it as written. Delicious!! Thank you for sharing your cooking talent and filling our souls with food!5 stars

  24. 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.5 stars

  25. Very filling and satisfying veggie-packed meal! I did add a touch more soy sauce and black pepper. I also recommend serving with a tiny bit of Chinese hot mustard. 1 teaspoon per serving really gives it a little extra special zing. Thanks for the great recipe, Erin!5 stars

    1. Hi Eileen! 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. I hope you enjoy it!

  26. The recipe was delicious and a hit. I used ground chicken breast in place of the turkey. Reduced the amount of chili paste since I don’t like too much spice. Very easy to prepare. Served in a bowl over jasmine rice.5 stars