Easy Lean & Green Egg Roll in a Bowl with Turkey

Why You’ll Love Easy Lean & Green Egg Roll in a Bowl with Turkey

If you’re looking for a quick, nutritious dinner that doesn’t sacrifice flavor, this recipe checks all the boxes. It’s made in one skillet, which means minimal cleanup and maximum convenience. The combination of garlic, ginger, sesame oil, and Chinese five spice blend creates bold, authentic flavor in every bite.

This dish is naturally low in carbs and high in protein, making it perfect for meal prep or busy weeknights. You can easily customize it with different proteins or spice levels, and it pairs beautifully with rice or can be enjoyed on its own for a lighter option.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoon extra-virgin olive oil
6 green onions, chopped (greens and whites separated)
1 lb ground turkey (beef or chicken work too)
3 cloves garlic, minced
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
16 oz shredded cabbage coleslaw mix or broccoli slaw
¼ cup low-sodium soy sauce (or coconut aminos for gluten-free option)
2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 lime, juice of
1 teaspoon Chinese five spice blend
½ teaspoon red pepper flakes (optional)

Directions

1. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, Chinese five spice blend, and red pepper flakes if using. Whisk well and set aside.

2. Chop the green onions, separating the white and green parts. Mince the garlic and grate the ginger.

3. Heat a large skillet over medium-high heat. Add olive oil, then sauté the white parts of the green onions for 1–2 minutes. Reduce heat to medium.

4. Add the ground turkey and break it apart with a wooden spoon. Cook until browned, about 5–7 minutes.

5. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.

6. Add the shredded cabbage or broccoli slaw and pour in the prepared sauce. Cook for another 6–8 minutes, stirring occasionally, until the cabbage is tender.

7. Remove from heat and stir in the green parts of the onions.

8. Optional: Top with sriracha or hot sauce and sesame seeds. Serve as is or over brown or white rice.

Hint: Prepare the sauce before starting the meat so it’s ready to add right away.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Swap the ground turkey for ground chicken or lean ground beef for a different flavor profile. For a vegetarian option, use crumbled tofu or a plant-based ground alternative.

Add shredded carrots, snap peas, or bell peppers for extra color and texture. If you enjoy more heat, increase the red pepper flakes or drizzle generously with sriracha. For a keto-friendly version, ensure you’re using coconut aminos instead of soy sauce and skip serving with rice.

You can also transform this into lettuce wraps for a fresh, crunchy presentation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is excellent for meal prep and reheats beautifully.

To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring between each, until hot. If the mixture seems dry, add a small splash of soy sauce or water before reheating.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, this recipe is perfect for meal prep. You can cook it in advance and portion it into containers for easy lunches or dinners throughout the week.

Is this recipe low carb?

Yes, when served on its own without rice, it is naturally low in carbohydrates and fits well into low-carb or keto-style eating plans.

Can I use bagged coleslaw mix?

Absolutely. Bagged coleslaw mix is a convenient option and works perfectly in this recipe.

What can I use instead of soy sauce?

Coconut aminos are a great gluten-free and soy-free alternative. Tamari is another good option.

How do I prevent the cabbage from getting soggy?

Avoid overcooking. Cook just until the cabbage is tender but still slightly crisp for the best texture.

Can I make this spicier?

Yes, increase the red pepper flakes or add extra sriracha or hot sauce to boost the heat.

What type of skillet works best?

A large nonstick or stainless steel skillet works well. Make sure it’s big enough to hold all the cabbage comfortably.

Can I freeze Egg Roll in a Bowl?

Yes, it freezes well. Store in freezer-safe containers and thaw before reheating.

Is this recipe dairy-free?

Yes, all ingredients listed are naturally dairy-free.

What can I serve with this besides rice?

You can serve it with cauliflower rice, in lettuce wraps, or enjoy it on its own for a lighter meal.

Conclusion

Easy Lean & Green Egg Roll in a Bowl with Turkey is the ultimate quick-fix dinner that brings bold Asian-inspired flavors to your table in just 15 minutes. With simple ingredients, minimal cleanup, and endless customization options, this healthy skillet meal is one you’ll want to keep on repeat. Whether you’re meal prepping for the week or making a fast family dinner, this flavorful bowl delivers every time.

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This Easy Lean & Green Egg Roll in a Bowl with Turkey delivers all the savory flavors of classic takeout egg rolls without the wrapper. Made in one skillet, this low-carb, protein-packed meal is ready in just 15 minutes.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Asian-Inspired
• Diet: Low Calorie

Ingredients

2 Tbsp extra-virgin olive oil

6 green onions, chopped (greens and whites separated)

1 lb ground turkey

3 cloves garlic, minced

1 Tbsp grated fresh ginger (or 1 tsp ground ginger)

16 oz shredded cabbage coleslaw mix or broccoli slaw

¼ cup low-sodium soy sauce (or coconut aminos)

2 Tbsp rice vinegar

1 Tbsp toasted sesame oil

Juice of 1 lime

1 tsp Chinese five spice blend

½ tsp red pepper flakes (optional)

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Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, Chinese five spice blend, and red pepper flakes if using. Set aside.
2. Heat a large skillet over medium-high heat. Add olive oil and sauté the white parts of the green onions for 1–2 minutes. Reduce heat to medium.
3. Add the ground turkey and cook, breaking it apart with a spoon, until browned and fully cooked, about 5–7 minutes.
4. Stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
5. Add the shredded cabbage or broccoli slaw and pour in the prepared sauce. Cook for 6–8 minutes, stirring occasionally, until the cabbage is tender but slightly crisp.
6. Remove from heat and stir in the green parts of the onions. Serve immediately.

Notes

For a gluten-free option, use coconut aminos or tamari instead of soy sauce.

Swap ground turkey for ground chicken or lean ground beef if desired.

Add shredded carrots, snap peas, or bell peppers for extra texture and color.

Serve over rice, cauliflower rice, or in lettuce wraps.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 26 g
• Cholesterol: 75 mg