This egg roll in a bowl with ground turkey combines cabbage, ginger, garlic and soy sauce in one skillet. No wrapper or rice needed.
Tips for egg roll in a bowl with ground turkey
Soy sauce often contains wheat. A coleslaw mix without dressing can replace the same edible weight of cabbage and carrot; ratios change the estimate slightly.
Egg Roll in a Bowl with Ground Turkey
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 2/3 lb 93% lean ground turkey, raw
- 10 cups green cabbage, thinly sliced
- 1 1/2 cups carrot, grated
- 1 1/3 cups onion, thinly sliced
- 4 cloves garlic, minced
- 2 1/2 Tbsp fresh ginger, minced
- 2 1/2 Tbsp reduced-sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1/4 cup water
- 1 Tbsp + 1 tsp lime juice
- 1/2 tsp black pepper
Instructions
- Heat half the sesame oil in a large deep skillet over medium heat. Cook turkey and onion for 8–10 minutes, breaking up turkey, until it reaches 165°F. Retain the juices.
- Add garlic and ginger; stir for 30 seconds. Add cabbage, carrot and water. Cover for 3 minutes, then uncover and stir-fry for 5–7 minutes until vegetables are tender but still have some bite.
- Stir in soy sauce, lime juice, pepper and remaining sesame oil. Toss for 1–2 minutes until steaming throughout.
- Divide turkey, vegetables and sauce evenly among four bowls. Rice, wrappers and sweet chili sauce are not included.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.