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This ground turkey egg roll in a bowl is packed with extra veggies and is the perfect meal for a busy weeknight, as it comes together in around 30 minutes. Simple but flavorful, this egg roll in a bowl recipe also packs and reheats well, so you can make it ahead of time for an easy meal prep.
Why You’ll Love This Recipe
- This ground turkey egg roll in a bowl is full of veggies! While a traditional egg roll in a bowl has a good chunk of vegetables in it, my version has even more packed in, making for a super filling meal that everyone will love. It’s perfect if you have odds and ends of vegetables in the fridge that need to be used up as well.
- This recipe doesn’t take a lot of work to make. The vegetables you can pretty much buy pre-cut (coleslaw, carrots, and mushrooms), and everything doesn’t take long to cook!
- This veggie packed egg roll in a bowl reheats wonderfully so not only does it cook up quickly for a busy weeknight, it’s great as a meal prepped lunch for the week!
Ingredients You’ll Need
You only need a handful of ingredients to make my easy egg roll in a bowl recipe! You can find the full list with measurements in the recipe card below.
sauce — to make the sauce, you’ll need soy sauce, toasted sesame oil, rice vinegar, and sriracha. If you would like the sauce to be sweeter, you can add some brown sugar! I don’t always add brown sugar, but sometimes I’m just in the mood for a sweeter sauce! Also, make sure you are using toasted sesame oil and not pure sesame oil for this recipe, as you get a nuttier, toastier flavor from the toasted sesame oil.
oil — I usually use olive oil to cook with, but avocado oil is a great alternative.
onion — I finely chopped up a small yellow onion, but feel free to use a large one if you’re a huge fan of onions!
garlic — for a speedier prep, I always have minced garlic in my freezer so I can just pull out a tablespoon as needed. I personally do not like to use the jarred minced garlic as I find that sometimes they have a strong, bitter flavor from the preservatives.
mushrooms — I have some sliced cremini mushrooms. You can buy them pre-sliced or do it yourself. I like the stronger, earthier flavor and the firmness of the cremini mushrooms but you can also use white mushrooms if that’s what you have on hand.
salt — I always use Diamond kosher salt.
ground turkey — you can use lean ground turkey, ground turkey breast, 85% lean turkey, etc. It’s up to you!
coleslaw — I buy the pre-cut bags of cabbage mix at my grocery store to save time. You can shred your own cabbage, but I find that the bagged coleslaw is much more convenient. You can also swap this for broccoli slaw as well! I’ve accidentally grabbed broccoli slaw before, as they’re side by side on the shelf, and the recipe comes out just as delicious.
carrots — I buy the pre-cut matchstick carrots again to save time. If you buy a bag and can’t finish it, you can put it in the freezer! That’s what I do. Then I just grab what I need from the freezer over the next few weeks.
edamame — for some extra veg and protein, I add a cup of frozen edamame! It’s such an easy ingredient to add for extra protein, and I like the sweetness and nutty flavor.
garnish — for garnish, I like to add some green onions and toasted sesame seeds.
rice — I like to serve this recipe with rice to make it an easy egg roll rice bowl. Noodles or lettuce cups are great too!
How to Make Egg Roll in a Bowl
- In a small bowl or measuring cup, combine the soy sauce, toasted sesame oil, rice vinegar, and sriracha.
- In a large skillet, heat the oil over medium heat and add the diced onions and sliced mushrooms, and saute for 3 to 4 minutes. Add the minced garlic and salt and cook for another minute.
- Push the veggies to one side of the skillet, add the ground turkey and salt, and cook for 6 to 8 minutes, making sure to break up the pieces with your spatula.
- Add the sauce, coleslaw, carrots, and edamame to the skillet.
- Mix well to combine and allow everything to cook for around 5 minutes or until the frozen edamame has cooked through and the vegetables have softened to your liking.
- Garnish with some toasted sesame seeds and green onions and serve over rice if desired. Finish with more salt and some pepper if desired.
Recipe Tips and Notes
- The amount of sriracha added to the sauce doesn’t make this egg roll in a bowl super spicy. If you’d like the bowl to be spicier, you can add more sriracha (or serve with some sriracha or chili crisp drizzled on top) or add some red pepper flakes.
- The mushroom does release liquid, but not to worry! The ground turkey will absorb the liquid.
- Instead of ground turkey, you can also use ground chicken, ground pork, or ground beef if that’s what you have on hand.
- If you’d like to make this meatless, you can use crumbled tofu. Make sure to press the tofu first.
- For a fun, crispy texture, you can add crispy wonton strips to the bowl.
- Want to add even more veggies? Try some frozen peas, corn, broccoli, cauliflower, and bell peppers.
- If you have extra ground turkey and want another veggie-packed meal, try my ground turkey teriyaki stir fry!
Make Ahead Tips
- Meal prep: once cooled, store the ground turkey egg roll in a bowl in an airtight container for up to 4 days in the fridge. Store it with or without rice!
- Freezer: allow the dish to cool before transferring into an airtight container before storing in the freezer. Store for up to 3 months.
Egg Roll in a Bowl with Ground Turkey and Extra Veggies Recipe
This ground turkey egg roll in a bowl is packed with extra veggies and is the perfect meal for a busy weeknight, as it comes together in around 30 minutes. Simple but flavorful, this egg roll in a bowl recipe also packs and reheats well, so you can make it ahead of time for an easy meal prep.
Servings: 4 servings
Ingredients
For the Egg Roll in the Bowl
To Serve
- toasted sesame seeds, optional
- green onions, optional
- rice, optional
Instructions
-
In a small bowl or measuring cup, combine the soy sauce, toasted sesame oil, rice vinegar, and sriracha. (Optional brown sugar)
-
In a large skillet, heat the oil over medium heat and add the diced onions and sliced mushrooms, and saute for 3 to 4 minutes. Add the minced garlic and salt (½ tsp) cook for another minute.
-
Push the veggies to one side of the skillet, add the ground turkey and salt, and cook for 6 to 8 minutes, making sure to break up the pieces with your spatula.
-
Add the sauce, coleslaw, carrots, and edamame to the skillet.
-
Mix well to combine and allow everything to cook for around 5 minutes or until the frozen edamame has cooked through and the vegetables have softened to your liking.
-
Garnish with some toasted sesame seeds and green onions and serve over rice if desired. Finish with more salt and some pepper if desired.
Nutrition Per Serving
Calories: 318kcal | Carbohydrates: 21g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 1535mg | Potassium: 1122mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5463IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 3mg
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