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This easy ground turkey egg roll bowl is the perfect weeknight dinner with minimal ingredients and a cook time of less than 20 minutes. The simple sauce is also soy-free and gluten free, making this deconstructed egg roll a great option for all types of diets!
A Quick Look: Egg Roll in a Bowl with Ground Turkey
- Cooking time: 20 minutes
- Servings – This will serve 3-4 people for a full dinner.
- Main ingredients: Ground turkey, garlic, ginger, coconut aminos (soy sauce substitute), sesame oil, and pre-shredded cabbage slaw mix.
- When to serve: For an easy, fast and healthy weeknight dinner. Also great for meal prepped lunches.
- Dietary information: This recipe is soy free, gluten free, dairy free, Mediterranean diet and migraine diet-friendly. Make this paleo or Whole 30 with edits!
- Why you’ll love it: This turkey egg roll bowl is delicious and flavorful for a low effort meal. Perfect if you’re wanting an easy meal prep dinner, it’s a good balance of protein and vegetables.
If you love this soy free egg roll bowl, don’t miss recipes like fried rice without soy sauce or a soy free stir fry.
Table of Contents
Ingredients
Here are a few notes on some of the ingredients and preferred substitutions. For amounts, please see the full recipe card below.
- Ground turkey – While this recipe was made with ground turkey, it can easily be substituted with ground beef, ground chicken, or ground pork for this recipe. For more flavor, choose a ground turkey with a slightly higher fat content.
- Cabbage slaw mix – You can use a coleslaw mix for this recipe to make it quick and easy without any chopping, or some combination of cabbage and carrots.
- Coconut aminos – A great soy free, gluten free alternative to soy sauce, coconut aminos add a little bit of natural sweetness, similar to a teriyaki sauce. It is also much lower in sodium to soy, which is why I prefer it for this recipe.
- Vegetable or chicken broth – This gives the sauce a boost of flavor. I recommend my rotisserie chicken broth.
- Toasted sesame oil – Found with other types of oils or near soy sauce, it adds a nutty depth of flavor, which is needed since we don’t have as much umami flavor not using soy sauce.
- Egg roll wrappers – These give the egg roll bowl that classic crunch. Although it’s not necessary to include them, they add a great texture element to the dish.
Substitutions & Variations
- Fresh garlic and ginger – Substitute these with 1 teaspoon garlic powder and 1 teaspoon ground ginger, if you don’t have fresh on hand.
- Soy sauce – Substitute coconut aminos with soy sauce, but you may have to lower the amount of added salt to the dish.
- Gluten free – Use cassava tortillas instead or your favorite gluten free wonton wrappers. You can also completely omit them from the dish.
- Whole30 or paleo – Simply omit the egg roll crunchies on top.
- Extra toppings – Add scrambled egg, mushrooms, broccoli or more sweet chili sauce or sriracha sauce to the top of your bowls.
- Rice bowls – Add a layer of white rice, brown rice, or cauliflower rice to the bottom of the bowl before serving for a more filling dish. You can even use quinoa if you’d like.
How to Make Egg Roll Bowls
Step 1: Heat a large skillet with olive oil over medium heat. Add the ground turkey and cook 4-5 minutes, breaking it up, until browned and fully cooked. If there’s any excess juice in the pan, drain or pat with a paper towel.
Step 2: Turn heat to medium and add garlic and ginger, cooking for about a minute, stirring often.
Step 3: Add cabbage slaw mix and most of the green onions (save a bit for garnish) and cook for around 3 minutes until softened. Stir in the broth, coconut aminos (or soy substitute), and sesame oil, and stir to combine.
Step 4: Add all the ingredients into a bowl and top with toasted egg roll wrappers, sriracha and green onions.
For the crispy egg roll strips:
Step 1: Preheat oven to 400 degrees Fahrenheit. Slice the egg roll wrappers into thin strips – about 1/4 to 1/2 inch thick. Place them on a baking sheet and drizzle them with olive oil or avocado oil on both sides. Toss to coat.
Step 2: Bake for 3-5 minutes or until brown and crispy, watching carefully. They crisp up quickly! A note – the outside strips got a lot more crisp for me than the ones on the inside of the pan so you can toss them halfway through if you’d like them to brown more evenly.
Storage and Reheating
This recipe is perfect for meal prep because it stores and reheats beautifully.
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – For long term storage, freeze into cubes like souper cubes for up to 4-6 months.
- To reheat – Microwave in 30 second increments till warmed through, or reheat slowly over medium low heat on the stovetop till warmed through – about 5 minutes.
Recipe FAQ
Absolutely, this works great for meal prepped lunches too and reheats very easily in the microwave for about 30-40 seconds.
Using coconut aminos instead of soy sauce significantly lowers the sodium compared to traditional recipes.
No, although I find wonton wrappers don’t always crisp up the same. You can also make this optional and just leave off of the recipe, or even use your favorite tortillas – flour or cassava.
More Protein Bowl Recipes
For more high protein bowls, try this ground beef protein bowl, salmon rice bowl, or easy chicken fajita bowl. All are very similar to this recipe and can be made in 30 minutes or less, plus are very family friendly!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Ground Turkey Egg Roll Bowl
Ingredients
- 1 tablespoon olive oil or avocado oil, divided
- 1½ pounds ground turkey
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, peeled and minced
- 1/2 cup vegetable or chicken broth
- 1/3 cup coconut aminos, can be subbed with soy sauce
- 1½ teaspoons toasted sesame oil
- 9 ounces package coleslaw mix, pre-shredded cabbage and carrot slaw
- 3-4 green onions, chopped
- sriracha sauce or sweet chili sauce to taste
- 1 package of defrosted egg roll wrappers OR tortillas
Instructions
- In a large pan over medium heat, add 1 teaspoon of oil and the ground turkey, breaking it up into small pieces till it is browned and cooked through, about 5 minutes.
- Add garlic and ginger, cooking for about a minute, stirring often. Stir in the cabbage slaw mix and most of the green onions (saving about 2 tablespoons for garnish) and cook for around 3 minutes, until the cabbage has softened. Add in broth, coconut aminos (or soy substitute), and sesame oil, stirring till combined and warmed through.
- Make the egg roll crunchies: Preheat oven to 400℉/200℃. Slice defrosted egg roll wrappers into thin 1/2 inch strips and place them on a sheet pan. Toss with 2 teaspoons of avocado or olive oil. Bake for 3-5 minutes until brown and crispy. Watch them carefully as they tend to brown quickly!
- Place all the ingredients in a bowl and top with egg roll crunchies, add sriracha or sweet chili sauce as needed.
Notes
- Turkey – Can be substituted with ground pork, ground beef, or ground chicken.
- Coconut aminos – These add a light sweetness and are lower sodium than soy. If using soy, cut back on the amount of added salt and pepper to taste.
- Coleslaw mix – This can be substituted with shredded cabbage if you’d like but the mix makes this dish really fast.
- For Whole30, Paleo, and Gluten free – simply leave out the wonton chips or sub cassava strips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy to make! It really did taste like an egg roll with the crispy wonton wrappers mixed in! Whole family enjoyed it!
Quick, delicious, a go to favorite!
Quick and easy for a delicious weeknight dinner!
Really yummy. I didn’t have safe sriracha so I sprinkled some crushed red pepper on instead. I made a Pinterest version in my instant pot prior to changing my diet—this was much tastier!
Awesome! Thanks, Susan! 🙂
This is amazing! Super quick, easy, and tasty. I pan-fried gluten free tortillas and sprinkled them with salt. Less healthy, but more tasty haha. Will be adding this to the weekly rotation!
The healthy eggroll bowl is one of my go to favorites. This is very easy to make packed full of flavors, reheats very well so you can take it for lunch the next day. Absolutely one of my favorite out of your collection. If I could give it more then 5 stars I would
I miss Chinese take-out, as I can’t eat it with chronic migraine. This was delicious, and a healthier and fantastic substitute that satisfied my Chinese cravings!