Egg Roll in a Bowl is a quick one pan meal that is loaded with protein and veggies. You can serve it alone or along side some rice, which is a favorite of most in my family!
This is perfect for those busy nights!
If you need more quick weeknight meals be sure and check out Chicken with Tomatoes or Honey Lime Chicken Thighs, both are quick and healthy.
Ingredients
This may look like a lot of ingredients, but it comes together quickly and most you just have in your fridge and pantry already!
*See recipe card for quantities.
Substitutions
I like to use ground turkey as my animal protein source. However, I add some ground pork as well. I like to buy a pound of ground pork then before I freeze I cut it into ⅓s or ¼s and put those sections in a freezer bag. That way I can add a little pork to my ground turkey recipes for extra flavor!
- Cabbage - I shred my own just because I like my pieces a little thicker-using bagged shredded cabbage is a great option.
- Water Chestnuts - These can be omitted easily if you don't like the crunch or forget them at the store!
- Rice - I serve my Egg Roll in a Bowl with rice and usually a light fried rice. However, I am usually feeding grown teenage boys! This can be omitted or served with cauliflower rice!
Variations
- Spicy - add chili pepper flakes while cooking to add heat into the dish
- Deluxe - add baby corn or snow peas
Storage
This holds well in the fridge for 3 days! It is actually a great meal prep item!
Top Tip
I add my carrots first and get them started. I do not cook my cabbage long as I like it crisp tender.
Related
Looking for other recipes like this? Try these:
Egg Roll in a Bowl
Ingredients
- 1 pound ground turkey
- ¼ pound ground pork
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoon minced fresh garlic
- 1 tsp minced fresh ginger substitute ½ teaspoon dried
- ⅓ cup less sodium soy sauce
- ½ teaspoon chili garlic sauce (heaping) more as a topping for serving
- ¼ teaspoon sriracha sauce (heaping)
- 1 tablespoon hoisin sauce
- ½-¾ head cabbage, shredded or substitute 16 oz bag shredded
- ½ cup matchstick carrots I like to thick slice my own
- 1 green onion for topping
- ½ can water chestnuts, chopped or sliced
- ½ cup bean sprouts, drained if using can
optional
- ½ cup snow peas
- ½ cup baby corn
Instructions
- Heat a large skillet over medium-high heat. Add ground meat and onions and cook, stirring, until no longer pink. Drain; return meat to skillet. Add sesame oil and rice vinegar to the skillet. Cook, stirring, for 1-2 more minutes. Add garlic, ginger, soy sauce, chili garlic sauce, sriracha, hoisin sauce, cabbage, carrots, water chestnuts and bean sprouts to the skillet. Cook, stirring, for about 4-6 more minutes, or until cabbage is wilted, but still has some bite. Remove skillet from the heat. Stir in green onions and season with salt and pepper to taste. Serve over rice if desired. Also serve with chili garlic sauce on side as well!
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