Egg Roll in a Bowl

Craving the satisfying crunch and savory flavors of an egg roll but want to skip the deep frying? This deconstructed version delivers all the taste you love in a quick, healthy bowl that’s ready in just 25 minutes.

Each bite brings you the perfect balance of tender ground turkey, crisp vegetables, and an umami-rich sauce that’ll make you forget all about the wrapper. Plus, this one-pan wonder is customizable for any dietary preference – from keto to vegetarian!

Ingredients

For the Protein & Marinade:

• 3 tablespoons low-sodium soy sauce, divided
• 1 teaspoon cornstarch
• 16 ounces lean ground turkey

For the Vegetables:

• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots

For the Sauce:

• 1 tablespoon fresh minced ginger
• 1 tablespoon rice vinegar
• 2 teaspoons chili paste (sambal oelek)
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper
• 1 tablespoon neutral cooking oil

For Serving (Optional):

• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Steps

1. In a medium bowl, whisk together 1 tablespoon soy sauce and cornstarch until smooth. Add turkey, breaking it up and coating evenly. Let marinate for 10 minutes while you prep other ingredients. (This step ensures tender, flavorful meat.)
2. Finely chop mushrooms (pieces should be about rice-sized for best texture), mince garlic, and thinly slice green onions. Pro tip: Keep green parts of onions separate for garnish.
3. Heat wok or large sauté pan over high heat until a drop of water sizzles immediately. Add oil and swirl. Add marinated turkey, breaking into small bits (pea-sized) with spatula. Cook for 5 minutes until no pink remains and internal temperature reaches 165°F (74°C).
4. Add green onions (reserve ¼ cup for garnish) and mushrooms. Cook for 2 minutes until mushrooms release moisture and begin to brown. They should be soft but not mushy.
5. Reduce heat to medium-low. Add coleslaw, carrots, ginger, and garlic. Stir-fry for 2 minutes until vegetables are crisp-tender. They should still have some crunch.
6. Add remaining 2 tablespoons soy sauce, rice vinegar, chili paste, sesame oil, and pepper. Cook 1 minute more until everything is well combined and heated through. Taste and adjust seasonings. Serve hot over your choice of base, garnished with reserved green onions.

Smart Swaps

• Replace turkey with 16 ounces pressed extra-firm tofu for vegetarian version
• Use coconut aminos instead of soy sauce for gluten-free option
• Swap regular coleslaw mix for rainbow mix for extra nutrients

Make It Diabetes-Friendly

• Use cauliflower rice base (reduces carbs by 15g per serving)
• Choose liquid aminos (reduces sodium by 40%)
• Add 1 cup edamame for extra protein and fiber

Pro Tips

• Prep all ingredients before heating pan – this dish moves quickly!
• Don’t overcook vegetables – they should maintain some crunch
• For meal prep, store sauce separately and add when reheating