This quick, one-pan 20-minute dinner — a flavorful ground turkey egg roll bowl — is essentially a deconstructed egg roll packed with vegetables and protein. With minimal chopping, it’s easy to make. Serve over rice, spoon into lettuce wraps, or eat straight from the pan.
If you love the flavors of egg rolls but prefer a faster, non-fried option, this turkey egg roll bowl delivers everything you want in about 20 minutes.
Why We Love This Ground Turkey Egg Roll Bowl
This recipe is a reliable, fast weeknight dinner. It’s simple to prepare and comes together in far less than 30 minutes, which makes it a go-to when time is tight.
This ground turkey egg roll bowl:
- needs very little prep or chopping
- cooks in roughly 20 minutes
- is full of savory, balanced flavor
- is loaded with vegetables and provides about 30 grams of protein per serving
It’s a versatile one-pan dinner that’s satisfying and easy to customize.
Ingredient Notes
See the recipe card below for exact measurements.
- Save time with a pre-shredded cole slaw mix. Using a bagged cabbage mix minimizes chopping. The recipe uses the full bag of cabbage and about a cup of extra shredded carrots; add more carrots if you like.
- Traditional egg rolls don’t always include sweet chili sauce or sriracha, but these add bright, balanced heat and sweetness that lift the dish.
- Ground turkey keeps this lean and low on grease. You can substitute ground pork, beef, or chicken if you prefer.
Ways To Vary This Recipe
- Add more vegetables: broccoli, peas, bell pepper, or snap peas work well.
- Stir in an egg: scramble an egg into the pan before serving for extra protein and texture.
- Increase the meat: add more ground turkey for an even more protein-forward meal.
- Turn up the heat: add extra sriracha, chili flakes, or hot sauce to taste.
- Add crunch: top with wonton strips or toasted sesame seeds before serving.
- Brighten with citrus: a squeeze of lime is a nice optional finish if you have one on hand.
Step-By-Step Instructions
Step 1: Heat 1 tablespoon olive oil in a large, flat sauté pan over medium-high heat. Add the chopped white parts of the green onions and sauté 1–2 minutes. Add 1 pound ground turkey, breaking it into pieces, and cook until browned. In the last minute, stir in minced garlic and grated ginger to bloom their flavor.
Step 2: Add the cole slaw mix, shredded carrots, and low-sodium soy sauce. Toss and cook 4–6 minutes, stirring frequently, until the cabbage and carrots begin to soften.
Step 3: Reduce heat to low. Stir in sriracha, sweet chili sauce, toasted sesame oil, the green parts of the green onions, and chopped cilantro. Toss to combine so the flavors coat the mixture.
Step 4: Season with salt and pepper to taste and add extra soy sauce if you want more sauce. Serve over rice, in lettuce cups, or on its own. Garnish with fresh cilantro and sesame seeds if desired.
Recipe Tips
Serving size: Over rice this makes four reasonable servings; eaten as a main without rice it’s closer to 2–3 servings depending on appetite.
Gluten-free option: Swap tamari or liquid aminos for soy sauce to make the recipe gluten-free.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. Freeze in a freezer-safe container for up to 3 months; cool completely before freezing and thaw thoroughly before reheating.
Other One-Pan Dinner Recipes
Dinner
Ground Turkey Stroganoff
One Pot
One-Pot Ground Turkey Pasta
Dinner
Ground Turkey Rice Bowls
30 Minutes
Cheesy Turkey Taco Skillet
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Ground Turkey Egg Roll Bowls
Ingredients
- 1 Tbsp olive oil
- 3 green onions, chopped (separate whites and greens)
- 1 lb ground turkey
- 16 oz cole slaw mix
- 1 cup shredded carrots
- 3-4 garlic cloves, minced
- 1 inch ginger, grated
- ¼ c low-sodium soy sauce
- 2 tsp sriracha
- 1-2 Tbsp sweet chili sauce
- 1 Tbsp toasted sesame oil
- ⅓ cup chopped cilantro
- ½ tsp ground black pepper
- ½ tsp salt, to taste
Instructions
-
Heat oil in a large skillet over medium-high. Sauté the white parts of the green onions 1–2 minutes. Add ground turkey and season lightly; break into pieces and cook until no longer pink.
-
During the last minute of cooking the turkey, add minced garlic and grated ginger and stir to combine.
-
Add cole slaw mix, shredded carrots, and soy sauce. Cook 4–6 minutes, stirring frequently, until vegetables are tender-crisp.
-
Reduce heat to low. Stir in sriracha, sweet chili sauce, sesame oil, green onion tops, and cilantro. Season with salt and pepper and add extra soy sauce if desired for more moisture.
-
Serve over rice, in lettuce wraps, or on its own. Garnish with additional cilantro and sesame seeds if you like. Enjoy!
Notes
Serving: Over rice this yields four servings; eaten alone it’s closer to 2–3 servings depending on portion size.
Gluten-free: Use tamari or liquid aminos in place of soy sauce.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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