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Egg Roll in a Bowl in a small ceramic cream colored bowl topped with green onions, creamy sriracha mayo, and lime wedges.

Egg Roll in a Bowl {Whole30 + Gluten Free}


  • Author: Nyssa Tanner
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This healthy egg roll in a bowl is made in one skillet with simple ingredients for the perfect weeknight dinner recipe! Made with ground turkey, shredded cabbage, carrots, a savory sauce, and some irresistible garnishes. Easy to throw together and totally delicious! Whole30, gluten free, paleo. 


Ingredients

Scale

Egg Roll in a Bowl

  • 1/4 cup chicken broth
  • 1/4 cup coconut aminos (can substitute with gluten free soy sauce – see notes below)
  • 1 tablespoon rice vinegar
  • 2 teaspoons arrowroot powder (optional, but creates a thicker sauce)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sesame oil
  • 1 pound ground turkey or ground pork
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup onion, finely diced
  • 1 teaspoon grated or finely chopped ginger
  • 3 cloves of garlic, chopped
  • 1 cup shredded carrots
  • 5 cups shredded cabbage (for a time saving short cut use 56 cups bagged coleslaw mix instead of shredded carrots and shredded cabbage)

Spicy mayo

  • 1/3 cup mayo
  • 1 tablespoon sriracha or another hot sauce
  • 12 teaspoons water to thin

To garnish

  • Spicy mayo
  • Sesame seeds
  • Green onions
  • Lime wedges
  • Drizzle of coconut aminos

Instructions

  1. Make the spicy mayo. If using spicy mayo whisk together the mayo, sriracha, and water to thin. Set aside.
  2. Make the stir fry sauce. Mix together chicken broth, rice vinegar, coconut aminos, and kosher salt in a small bowl. Set aside.
  3. Cook the turkey and aromatics. In a large skillet warm sesame oil over medium heat. Add ground turkey, diced onion, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up meat, until fully browned and cooked through – about 5 minutes.
  4. Add veggies and stir fry sauce. Increase heat to medium high. Add shredded or julienned carrots, cabbage, and reserved sauce (give it a good stir before adding to make sure the arrowroot powder is incorporated). Sauté, stirring frequently, until cabbage and carrots are wilted and tender, but still have a little bite – about 4-5 minutes. Cabbage will continue to wilt a bit after removed from the heat.
  5. Season and garnish. Season to taste with salt and serve topped with thinly sliced green onions, sesame seeds, lime wedges, spicy mayo, and a drizzle of coconut aminos if desired!

Notes

To substitute the coconut aminos with gluten free soy sauce (tamari), leave the kosher salt out of the marinade and add a tablespoon of coconut sugar or brown sugar to make up for the sweetness in coconut aminos. Using soy sauce instead of coconut aminos means this recipe is no longer Whole30. 

Storage: This recipe should keep in the fridge for up to 4 days (if it doesn’t get eaten first!) in a covered container.

To reheat: you can either warm it in the microwave for 1-2 minutes until hot, or warm over low heat in a small skillet, stirring occasionally, until heated through.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: asian

Keywords: egg roll in a bowl, ground turkey, ground chicken, cabbage, whole30, paleo, gluten free, asian