Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
Easy crispy egg roll in a bowl with ground turkey and cabbage is the perfect better-than-takeout dinner. After making this many times, I discovered the trick to getting that crispy texture every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Carrot Cake Ice Cream with Warm Spices and Slow Cooker Chicken Curry Recipe with Coconut Milk.
Why This Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage Is Pure Comfort
- Crispy texture like your favorite takeout
- Ready in just 20 minutes
- Healthier than traditional egg rolls
- Perfect for meal prepping
What You'll Need for Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground turkey
- 1 small cabbage
- 4 green onions
- 2 cloves garlic
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha (optional)
- Salt and pepper, to taste
- Optional: Chopped peanuts
- Optional: Sliced green onions
- Optional: Sesame seeds
- Optional: Sriracha or chili garlic sauce
📝 Ingredient Notes
- ground turkey: You can substitute ground chicken or pork.
- cabbage: Any color cabbage will work.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Meat Thermometer — Ensures your turkey is cooked to a safe temperature. → See on Amazon
How to Make Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
- Step 1: Heat sesame oil in a large skillet over medium heat. Add ground turkey, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.
- Step 2: Add garlic and ginger to the skillet and cook for 1 minute. Add shredded cabbage and cook until it starts to soften, about 5 minutes.
- Step 3: Stir in soy sauce, Sriracha (if using), salt, and pepper. Cook for another 2-3 minutes, until the cabbage is tender. Garnish with green onions and serve hot.
Cook's Tips for Perfect Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
- : For a healthier version, use ground turkey breast instead of regular ground turkey.
- Common mistake and fix: If your cabbage isn't softening, add a few tablespoons of water to the skillet and cover it. Let it steam for a few minutes.
- : To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
- : For a spicier version, add more Sriracha or serve with chili garlic sauce on the side.
Storing & Reheating Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make this recipe ahead of time and reheat it when you're ready to serve.
Freezing Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
Freeze cooked egg roll in a bowl for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: To make this recipe even faster, use pre-shredded cabbage from the store.
- Best substitution: If you don't have ground turkey, you can use ground chicken or pork instead.
- Make-ahead: This recipe is perfect for meal prepping. Make a big batch and portion it out for the week.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your egg roll in a bowl is too watery, cook it for a few more minutes to evaporate the excess liquid.
Want to level up this recipe?
Mandoline Slicer — Makes quick work of slicing cabbage thinly for perfect texture. → Check price on Amazon
Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage
Ingredients
Main Ingredients
- 1 lb ground turkey
- 1 small cabbage
- 4 green onions
- 2 cloves garlic
- 1 tbsp grated ginger
Seasonings
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha (optional)
- Salt and pepper, to taste
Optional Toppings
- Chopped peanuts
- Sliced green onions
- Sesame seeds
- Sriracha or chili garlic sauce
Instructions
- Step 1: Heat sesame oil in a large skillet over medium heat. Add ground turkey, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.
- Step 2: Add garlic and ginger to the skillet and cook for 1 minute. Add shredded cabbage and cook until it starts to soften, about 5 minutes.
- Step 3: Stir in soy sauce, Sriracha (if using), salt, and pepper. Cook for another 2-3 minutes, until the cabbage is tender. Garnish with green onions and serve hot.
Notes
- Chef tip: To make this recipe even faster, use pre-shredded cabbage from the store.
- Best substitution: If you don't have ground turkey, you can use ground chicken or pork instead.
- Make-ahead: This recipe is perfect for meal prepping. Make a big batch and portion it out for the week.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your egg roll in a bowl is too watery, cook it for a few more minutes to evaporate the excess liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked egg roll in a bowl for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: You can make this recipe ahead of time and reheat it when you're ready to serve.
Nutrition Per Serving
- Calories: 220
- Protein: 20g
- Fat: 13g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 80mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage FAQs
Yes, you can make this recipe ahead of time and reheat it when you're ready to serve. It will keep in the fridge for up to 4 days.
If your cabbage isn't softening, add a few tablespoons of water to the skillet and cover it. Let it steam for a few minutes.
To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
Yes, you can freeze cooked egg roll in a bowl for up to 3 months. Thaw overnight in the fridge before reheating.
This recipe is great on its own, but you can also serve it with steamed rice or noodles.
A Warm Final Note
I can’t wait for you to try Easy Crispy Egg Roll in a Bowl with Ground Turkey and Cabbage and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
