Egg Roll in a Bowl

This recipe has all the flavor of traditional Chinese egg rolls, but without the deep-fried wrapper. This one-pan meal is a great source of protein and veggies!


1 tablespoon vegetable oil

1 tablespoon ginger, finely chopped

1 tablespoon garlic, finely chopped (about three cloves)

1 lb. lean ground turkey

1 (8 oz.) bag shredded cabbage

1 (5 oz.) bag shredded carrots

¼ cup water

¼ cup low-sodium soy sauce

3 green onions, chopped

2 cups ready to eat chow mein noodles

Tip: Prepare this dish with brown rice instead of chow mein noodles for more whole grains!


  1. Combine oil, ginger and garlic in a large skillet.
  2. Cook on low heat until ginger and garlic are tender, about two minutes.
  3. Add the ground turkey. Cook on medium heat until turkey is fully cooked and no longer pink.
  4. Add cabbage, carrots and water.
  5. Cover the pan with a lid and reduce heat to medium low; let the veggies slowly steam and soften for about two minutes.
  6. Remove lid and stir.
  7. Drain excess water.
  8. Add soy sauce and mix well; sprinkle with green onions.
  9. Top with chow mein noodles.

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