This Egg Roll in a Bowl recipe, made with ground turkey, delivers the bold flavors of an egg roll in a quick, healthy, low-carb skillet meal. It’s perfect for weeknight dinners or meal prep and comes together in about 20 minutes.
For more ground turkey ideas, try my Easy Enchilada Casserole or these Freezer Burritos made with ground turkey and refried beans.
Table of Contents
You’ll Love Egg Roll in a Bowl!
This Egg Roll in a Bowl with ground turkey is flavorful, fast, and likely to become a go-to weeknight favorite.
- All the familiar egg roll flavors without the hassle of wrappers or frying.
- Using a bagged coleslaw mix keeps prep fast and easy.
- Ground turkey keeps the dish lean while retaining satisfying texture and taste.
- Simple to make and ideal for meal prep—ready in under 20 minutes.
- High in protein and a wholesome weeknight dinner you’ll want to repeat.
Ingredients
- Ground turkey: a 93/7 blend is a good balance of lean and flavor, though leaner turkey works as well.
- Coleslaw mix: look for the undressed mix in the produce section to save chopping time.
- Ginger: fresh grated or minced is best; frozen ginger cubes are a convenient substitute.
- Garlic: 2–3 cloves, minced.
- Soy sauce: use low-sodium to control salt level.
- Sesame oil: adds the nutty, classic egg roll aroma and flavor.
Optional garnishes: sesame seeds, spicy mayo, kewpie mayo, sriracha, or sliced green onions finish the dish nicely.
How to Make Egg Roll in a Bowl with Ground Turkey
Heat a large nonstick skillet over medium heat and add the olive oil. Add the ground turkey and break it up with a spoon. Season with salt and pepper and cook until no longer pink.
Stir in grated ginger and minced garlic and cook for about one minute to release their aroma. Add the coleslaw mix, soy sauce, and sesame oil. Continue cooking, stirring occasionally, until the cabbage softens and wilts, about 3–4 minutes.
Taste and adjust seasoning with more soy sauce or sesame oil if needed. Serve immediately topped with sesame seeds, sliced green onions, or a drizzle of sriracha or mayo.
Recipe Tips
- Choose a ground turkey blend with some fat (93/7 is a good choice) so the meat stays juicy.
- Add other vegetables if you like: diced onion, shredded carrots, broccoli florets, or cauliflower rice all work well.
- Serve over steamed rice or keep it low-carb on its own. Top with sriracha, kewpie mayo, or sliced green onions for extra flavor.
- Leftovers keep well in an airtight container in the refrigerator for up to four days—reheat gently on the stovetop or in the microwave.
More Easy Dinner Ideas
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Baked Stuffed Tomatoes Recipe with Italian Sausage -
Lemon Mascarpone Pasta (Ready in 15 Minutes!)
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Greek Chicken Pitas (Easy Recipe with Tahini Sauce)
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Chicken with Polenta and Cherry Tomatoes (So Easy!)
If you tried this recipe, please leave a rating or comment below—your feedback helps others find it.
Egg Roll in a Bowl with Ground Turkey
Equipment
-
large nonstick skillet
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds ground turkey meat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 teaspoons ginger, grated
- 3 cloves garlic, minced
- 22 ounce bag coleslaw mix
- ¼ cup low sodium soy sauce
- 2 teaspoons sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Heat olive oil in a large nonstick skillet over medium heat. Add the ground turkey and break into pieces with a spoon. Sprinkle with salt and pepper and cook until the meat is no longer pink.
- Add the grated ginger and minced garlic to the pan and cook for about one minute.
- Add the coleslaw mix, soy sauce, and sesame oil. Continue cooking, stirring occasionally, until the coleslaw has softened and wilted slightly, about 3–4 minutes.
- Remove from heat, taste and adjust seasoning with more soy sauce or sesame oil if needed. Serve topped with sesame seeds or sliced green onions if desired.
Notes
- Choose a ground turkey blend with some fat (93/7 recommended) for better flavor and texture.
- Mix in extra vegetables like onions, broccoli, or cauliflower rice for variety.
- Serve over rice if desired and top with sriracha, green onions, or a mayonnaise drizzle.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
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Carbohydrates: 11 g
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Protein: 35 g
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Fat: 17 g
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