Turkey egg roll in a bowl is the dinner I make when I want takeout flavor without the wait. It’s ground turkey, cabbage slaw, garlic, and ginger, all cooked in one pan with a soy-free sauce, then piled into bowls with crunchy wonton strips on top.
I started making this the winter my son decided he was “obsessed” with egg rolls, which meant asking for them roughly three nights a week. Ordering takeout that often wasn’t happening, so I started throwing ground turkey and a bag of coleslaw mix in a pan instead. The first time I made it, my daughter picked out every green onion and ate them like chips, which I still don’t fully understand. Now it’s a regular on my Tuesday rotation, mostly because it’s done before the rice cooker would even finish. My go-to move is doubling the batch so there’s enough for lunch the next day, since it reheats better than almost anything else I make.
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Ingredients for Ground Turkey Egg Roll Bowl
Here’s what I use, plus a few swaps that work if your pantry looks different than mine.
Allergen note: egg roll wrappers contain gluten and egg, and this recipe uses sesame oil. If you swap regular soy sauce in for the coconut aminos, that adds soy too.
- 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 (I always use coconut aminos here since it keeps the dish soy-free, but regular soy sauce works too)
- 1½ teaspoons toasted sesame oil
- 9 ounces coleslaw mix (pre-shredded cabbage and carrot slaw)
- 3-4 green onions, chopped
- Sriracha or sweet chili sauce, to taste
- 1 package defrosted egg roll wrappers OR tortillas, sliced into strips
In my experience, the coleslaw mix is what makes this a 15 minute dinner instead of a 30 minute one. Skip the chopping and grab the bag.
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Step-by-Step Instructions
My family loves this because it comes together in one pan while the wonton strips crisp up in the oven. Here’s how I put it together.
- In a large pan over medium heat, add 1 teaspoon of oil and the ground turkey. Break it into small pieces and cook until browned through, about 5 minutes.
- Add the garlic and ginger and cook for about a minute, stirring often, until fragrant. Stir in the cabbage slaw mix and most of the green onions, saving about 2 tablespoons for garnish. Cook for around 3 minutes, until the cabbage has softened. Pour in the broth, coconut aminos, and sesame oil, stirring until everything is combined and warmed through.
- While that simmers, preheat your oven to 400°F. Slice the defrosted egg roll wrappers into thin 1/2 inch strips and spread them on a sheet pan. Toss with the remaining 2 teaspoons of oil. Bake for 3 to 5 minutes, until golden and crisp. Pro tip: check them at the 3 minute mark, since they go from golden to burnt fast.
- Divide the turkey mixture between bowls and top with the egg roll crunchies. Add sriracha or sweet chili sauce as needed, and finish with the reserved green onions.
Ground Turkey Egg Roll Bowl
Ingredients
Equipment
Method
- In a large pan over medium heat, add 1 teaspoon of oil and the ground turkey. Break it into small pieces and cook until browned through, about 5 minutes.
- Add garlic and ginger and cook for about a minute, stirring often, until fragrant. Stir in the cabbage slaw mix and most of the green onions, saving about 2 tablespoons for garnish. Cook for around 3 minutes, until the cabbage has softened. Pour in the broth, coconut aminos, and sesame oil, stirring until combined and warmed through.Save a few green onions to add fresh at the end for extra crunch and color.
- Preheat oven to 400F. Slice the defrosted egg roll wrappers into thin 1/2 inch strips and spread on a sheet pan. Toss with the remaining 2 teaspoons of oil. Bake for 3 to 5 minutes, until golden and crisp, checking at the 3 minute mark since they brown quickly.
- Divide the turkey mixture between bowls and top with the egg roll crunchies. Add sriracha or sweet chili sauce as needed, and finish with the reserved green onions.
Nutrition
Notes
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What to Serve With Ground Turkey Egg Roll Bowl
This bowl is savory and a little sweet, so I like to round it out with something bright or something to soak up extra sauce.
Steamed jasmine rice: A scoop underneath the turkey mixture turns this into a heartier meal and soaks up all the extra sauce.
Cucumber salad: A quick toss of cucumber, rice vinegar, and a pinch of sugar adds a cool, crunchy contrast to the warm turkey.
Miso soup: A small bowl on the side rounds things out if you want a full takeout-style spread.
Storage & Serving Tips
Leftovers keep well in an airtight container in the fridge for up to 4 days. I usually store the wonton crunchies separately so they stay crisp instead of going soft in the fridge.
To reheat, warm the turkey and cabbage mixture in a skillet over medium heat for a few minutes, or microwave in 30 second bursts until hot. Add fresh crunchies on top after reheating rather than microwaving them.
This recipe is easy to switch up depending on what’s in the fridge. Swap the turkey for ground chicken, pork, or beef, or serve it over rice or in a lettuce wrap instead of a bowl.
My Favorite Sauces for Ground Turkey Egg Roll Bowl
A bowl like this is basically begging for a sauce to drizzle on top. Here are a few I love pairing with the ginger and cabbage flavors here.
Spicy sesame sauce: A creamy, nutty sauce made from tahini or sesame paste. I like this one because it echoes the toasted sesame oil already in the dish.
Chili crisp: If you want more heat and crunch, a spoonful of chili crisp adds a bold, spicy pop on top.
Nước chấm: This Vietnamese dipping sauce brings sweet, savory, and tangy notes that work really well against the rich turkey.
Sweet chili sauce: A classic pairing for egg roll flavors, and it’s the one my kids reach for most.
Creamy harissa drizzle: For something with a little smoky heat, I’ll whisk together tahini, harissa paste, lemon, and maple syrup until smooth. This one also happens to stay dairy free and gluten free.
Conclusion
This turkey egg roll bowl has earned its spot in my weeknight rotation because it takes less time than delivery and my kids actually ask for seconds. Once you make the sauce and slice the wonton strips, the rest comes together in one pan. Make a double batch on a Sunday and you’ve got lunch covered for half the week.
