This Veggie-Packed Turkey Egg Roll In A Bowl has all the craveable takeout flavors you love, piled high with colorful crunch and ready in about 20 minutes. It is a one-pan, weeknight hero that is light, satisfying, and wildly customizable. Grab a skillet and let’s cook dinner that tastes like a hug in a bowl.
Why You’ll Love This Veggie-Packed Turkey Egg Roll In A Bowl
- Fast and flavorful: dinner on the table in 20 minutes with big ginger-garlic, sesame-soy vibes.
- Loaded with veggies: cabbage, peppers, mushrooms, and greens for fiber and color.
- High protein, feel-good: lean turkey keeps it satisfying without feeling heavy.
- Flexible and budget friendly: use what you have and make it your own.
- Great for meal prep: reheats beautifully for easy lunches.
Veggie-Packed Turkey Egg Roll In A Bowl Ingredients & Substitutions
Ingredients
- 1 tablespoon avocado or olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 14 ounces coleslaw mix or 6 cups shredded green cabbage plus 1 carrot
- 2 cups chopped kale or baby spinach
- 3 green onions, sliced, divided
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce or coconut aminos
- 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
- 1 teaspoon honey, optional for balance
- 1/4 teaspoon white or black pepper
- Sesame seeds and lime wedges, for serving
Simple Substitutions
- Protein: swap ground chicken, pork, or extra-firm tofu crumbles.
- Sauce: use coconut aminos for soy-free and gluten-free; tamari for gluten-free.
- Veggies: any stir-fry mix works. Try snap peas, broccoli slaw, or zucchini.
- Heat level: use a pinch of red pepper flakes for gentle spice or omit sriracha.
- Lower sodium: use low-sodium soy and skip the hoisin.
Step-by-Step Instructions to Make Veggie-Packed Turkey Egg Roll In A Bowl
1. Prep the aromatics
Dice the onion, mince the garlic, grate the ginger, and slice the green onions. Having everything ready makes the stir-fry go smoothly.
2. Brown the turkey
Heat oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, until browned with little pink remaining, 4 to 6 minutes. Season with a pinch of salt and pepper.
3. Sauté onion, garlic, and ginger
Stir in onion, garlic, and ginger. Cook 1 to 2 minutes until fragrant and softened, scraping any browned bits for flavor.
4. Add the hearty veggies
Add mushrooms and bell pepper. Cook 3 to 4 minutes until mushrooms release moisture and edges take on color.
5. Sauce and slaw
Whisk soy or tamari, rice vinegar, sesame oil, hoisin or coconut aminos, sriracha, honey, and white pepper. Add coleslaw mix and kale to the skillet, then pour in the sauce. Toss and cook 2 to 3 minutes until cabbage is just tender but still crisp.
6. Finish and serve
Stir in most of the green onions. Taste and adjust with more vinegar for brightness, soy for savory depth, or sriracha for heat. Sprinkle with sesame seeds, top with remaining green onions, and serve with lime wedges.
Tips for Success
- High heat is your friend: a hot skillet gives veggies a quick sear and prevents sogginess.
- Do not overcook the cabbage: pull it off when crisp-tender to keep texture.
- Balance the sauce: add a splash of vinegar and a pinch of sweetness to round the flavors.
- Work in batches if needed: overcrowding the pan steams instead of browns.
- Taste as you go: adjust salt and heat at the end to your preference.
Variations of Veggie-Packed Turkey Egg Roll In A Bowl
- Peanut-crunch: drizzle with a quick peanut sauce and chopped peanuts.
- Teriyaki twist: swap hoisin for teriyaki and add pineapple tidbits.
- Keto-friendly: skip honey and hoisin, add extra sesame oil and mushrooms.
- Extra spicy: finish with chili crisp or more sriracha.
- Kids’ version: keep spice mild and cut veggies small for easy bites.
Serving Suggestions: What to Pair with Veggie-Packed Turkey Egg Roll In A Bowl
- Steamed jasmine or brown rice for a heartier bowl.
- Cauliflower rice for a low-carb option.
- Quick cucumber salad with rice vinegar and sesame.
- Miso soup or simple broth for a cozy side.
- Lettuce cups for a fun, hand-held dinner.
Storage & Reheating Instructions
- Store: Cool completely and refrigerate in an airtight container up to 4 days.
- Reheat: Warm in a skillet over medium with a splash of water until hot, or microwave in short bursts, stirring between.
- Freeze: Best within 2 months. For best texture, freeze the turkey mixture without the slaw, then add fresh cabbage when reheating.
- Food safety: Cook turkey to 165°F and refrigerate leftovers within 2 hours.
Memories Made Around the Table
I started making this on busy dance-class nights when we needed something fast but nourishing. The sizzle of ginger and garlic became the cue that dinner was almost ready, and everyone would wander into the kitchen with bowls in hand. Simple food has a way of gathering people.
FAQs
Can I make this gluten-free?
Yes. Use tamari or coconut aminos instead of soy sauce and ensure your hoisin is gluten-free or skip it.
What other proteins work?
Ground chicken, pork, or beef are all great. For a vegetarian version, use crumbled extra-firm tofu or finely chopped mushrooms.
How do I keep the cabbage from getting soggy?
Cook over medium-high heat and add the slaw near the end. Pull it off when crisp-tender and avoid overcrowding the pan.
Is it good for meal prep?
Absolutely. It reheats well and keeps for up to 4 days. Add a squeeze of lime when reheating to wake up the flavors.
What pan works best?
A large nonstick skillet or wok gives you space to sear without steaming. Stainless works too with a bit more oil.
Final Thoughts
This Veggie-Packed Turkey Egg Roll In A Bowl proves that quick, healthy, and comforting can happily coexist. Keep the sauce staples on hand, toss in whatever veggies you have, and make it your own every time.
Veggie-Packed Turkey Egg Roll In A Bowl (Quick & Healthy)
Equipment
- 1 Large nonstick skillet or wok or stainless with a bit more oil
Ingredients
Stir-Fry
- 1 tbsp avocado or olive oil
- 1 lb lean ground turkey
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 red bell pepper diced
- 8 oz mushrooms sliced
- 14 oz coleslaw mix or 6 cups shredded green cabbage plus 1 carrot
- 2 cups chopped kale or baby spinach
- 3 green onions sliced, divided
- sesame seeds for serving
- lime wedges for serving
Sauce
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp hoisin sauce or coconut aminos
- 1 tsp sriracha or chili garlic sauce or up to 2 teaspoons, to taste
- 1 tsp honey optional, for balance
- 0.25 tsp white or black pepper
Instructions
Prep
- Dice the onion, mince the garlic, grate the ginger, and slice the green onions. Gather and measure the remaining ingredients so the stir-fry moves quickly.
Cook
- Heat the oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up, until browned with little pink remaining, 4 to 6 minutes. Season with a pinch of salt and pepper.
- Stir in the onion, garlic, and ginger. Cook 1 to 2 minutes until fragrant and softened, scraping up any browned bits.
- Add the mushrooms and bell pepper. Cook 3 to 4 minutes until the mushrooms release moisture and edges take on color.
- Whisk together soy or tamari, rice vinegar, sesame oil, hoisin or coconut aminos, sriracha, honey, and white or black pepper. Add the coleslaw mix and kale to the skillet, then pour in the sauce. Toss and cook 2 to 3 minutes until the cabbage is crisp-tender.
Finish
- Stir in most of the green onions. Taste and adjust with more vinegar, soy, or sriracha as desired. Sprinkle with sesame seeds, top with remaining green onions, and serve with lime wedges.