If egg rolls are always your favorite part of takeout, it’s your lucky day! Egg Roll in a Bowl takes the beloved appetizer and turns it into the main course. This dish contains all the flavors you enjoy in an egg roll — perfectly seasoned turkey or beef, crunchy onion, fresh carrots, crisp cabbage, and savory soy sauce! Egg Roll in a Bowl is scrumptious when served over rice, and only 30 minutes of cooking time! You can make it any night of the week and without the wait time of delivery!
Ingredients• 2 tablespoons olive oil, divided • 1 pound ground turkey or beef, lean • 1 1/2 cups sweet onion, finely diced • 1 cup carrots, shredded • 3 cloves garlic, crushed • 1/2 teaspoon ginger paste or minced ginger • 1/4 cup chicken broth • 5 cups cabbage, shredded and cut into 1/4 inch shreds • 2 tablespoon soy sauce, Tamari, or coconut aminos • 2 teaspoons rice wine vinegar or apple cider vinegar • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 teaspoon toasted sesame oil, optional, for serving • toasted sesame seeds, optional, to taste, for serving • green onions, optional, to taste, for serving
Heat 1 tablespoon of the olive oil over medium heat in a large skillet.
Cook the turkey or beef until nearly cooked through, about 5-6 minutes.
Push the meat to one side of the pan and add the onions and remaining 1 tablespoon of the olive oil.
Cook for 3-4 minutes.
Add the carrots, the garlic, and the ginger, sauteing for 2 minutes.
Stir the veggies and the meat together.
Add the chicken broth to the pan and scrape the bottom of the pan with a wooden spoon to incorporate the browned bits.
Add in the cabbage, the soy sauce, the vinegar, the salt, and the pepper.
Stir and cover, reducing the heat to medium-low.
Cook until the cabbage is cooked to the desired tenderness, about 12-15 minutes.
Add the toasted sesame oil, the sesame seeds, and the green onions.