This egg roll in a bowl is so quick and easy to throw together for dinner, plus it can easily be made Keto, Whole 30, or Paleo with a few minor adjustments.
Since we have downsized to one vehicle I sometimes have to get creative with the ingredients that are in my pantry and fridge. I really should utilize grocery delivery more often, other than my Thrive Market subscription, but honestly I love going to the grocery store and picking out my own produce.
I had minimal ingredients and a craving for Chinese food (thanks pregnancy!) but was able to make my own version of egg roll in a bowl — minus the unhealthy deep-fried wrapper.
Egg rolls are traditionally made with ground pork but I only had ground turkey, which is fine by me because it makes it healthier. Any time I can get away with a healthier (but tasty) version of “bad food” it’s a win in my book!
It turned out so so good and I’ve been re-heating it every day for lunch! This would be a great make-ahead meal for the week as it re-heats really well!
The only ingredients you’ll need are ground turkey, green cabbage, shredded carrots, fresh garlic, green onions, fresh ginger, red chili paste, white wine vinegar, avocado oil, and lite soy sauce. This is the red chili paste that I use & LOVE. I also used it in my Thai Chicken & Veggie curry.
Adjustments
Keto, swap out the soy sauce for Bragg Liquid aminos.
Whole30 compliant – swap the soy sauce for Coconut aminos & red chili paste for Whole30 sriracha or garlic chili sauce.
Paleo use Primal Kitchen mayo and Coconut aminos.
How to Make Egg Roll in a Bowl – Instructions
- First, heat your avocado oil in large skillet over medium heat. Then, add the white parts of the green onion and garlic. Sauté until onion is softened, about 4-5 minutes.
- Next, add the ground turkey, freshly grated ginger and 1 TBSP red chili paste, or whole30 sriracha hot sauce or garlic chili sauce.
- Brown ground turkey and finely chop it with a spatula.
- Add shredded cabbage (coleslaw mix if you want an even quicker recipe), shredded carrots, soy sauce, and white wine vinegar. If you’re using coconut
aminos you can add salt but I wouldn’t if you’re using soy sauce. Cook until cabbage is tender, stirring regularly, about 5-8 minutes.
- Turn heat to simmer for a few minutes until
liquid t h ickens, about 5 minutes.
- In a small bowl, stir together mayo and red chili paste. If you want to make it pretty you can transfer to a zip lock baggy and snip the corner for easy piping.
- Transfer egg roll in a bowl to serving bowls and drizzle with the spicy mayo.
- For garnish, I used hemp hearts and diced green onions.
Ingredients
Egg Roll “filling”
- 2 tablespoons avocado oil
- 6 green onions sliced, green & white parts divided
- 5 large garlic cloves minced
- 1 pound ground turkey
- 1 teaspoon fresh grated ginger
- 1 tablespoon red chili paste
- 1 medium head green cabbage
- 1 large shredded carrot (I use a potato peeler to make thin strips then chop strings in 1/2)
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
Creamy Chili Sauce
- 1/4 cup mayonnaise + 1 tablespoon red chili paste
Garnish
- diced green onions
- hemp hearts or sesame seeds
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