Dinner

Turkey Egg Roll in a Bowl Recipe

ByElara Stone January 16, 2026January 16, 2026

Introduction

Turkey Egg Roll in a Bowl is a quick, flavorful dish that captures the essence of classic egg rolls without the wrapper. It’s a healthy, low-carb option packed with ground turkey, fresh vegetables, and bold Asian-inspired flavors.

A white plate holds a colorful stir-fry with about three layers: the bottom layer has light green cabbage and some purple cabbage pieces, the middle layer has small chunks of pale cooked ground meat mixed with thin orange carrot strips, and the top layer has chopped green onions sprinkled over everything along with some light sesame seeds. The food looks moist and soft with a mix of textures from crunchy vegetables to tender meat. Around the plate, a white marbled surface shows two small wooden bowls—one with white sesame seeds and the other with more chopped green onions—and part of a black pan with more stir-fry. A silver fork rests beside the plate near a pale beige cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil
1 pound ground turkey
3 green onions, thinly sliced (separate green and white parts)
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
14 ounces coleslaw mix
¼ cup soy sauce
2 teaspoons sesame oil
¼ teaspoon red pepper flakes
Sesame seeds for garnish

Instructions

Step 1: Heat 1 tablespoon of oil in a skillet over medium heat. Add the ground turkey, breaking it up as it cooks. Cook until browned, then transfer to a dish and tent loosely with foil to keep warm.
Step 2: Add the remaining oil to the skillet along with the white parts of the green onions, grated ginger, and minced garlic. Cook, stirring constantly, for about 1 minute or until fragrant.
Step 3: Add the coleslaw mix, soy sauce, sesame oil, and red pepper flakes to the skillet. Stir and cook until the cabbage wilts to your preference, about 3-5 minutes.
Step 4: Return the cooked turkey to the skillet and stir to combine. Cook for an additional 1-2 minutes until everything is warmed through.
Step 5: Divide the turkey and vegetable mixture into serving bowls. Garnish with the reserved green parts of the onions and a sprinkle of sesame seeds.

Tips & Variations

For extra crunch, add shredded carrots or chopped water chestnuts to the coleslaw mix.
To keep it gluten-free, use tamari instead of soy sauce.
Swap ground turkey for ground chicken or pork depending on preference.
Adjust red pepper flakes to make it spicier or milder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking when reheating to keep the vegetables crisp.

How to Serve

A white round plate holds a mixed dish with several layers and colors: the base includes light green and purple cabbage pieces, thin orange carrot strips, and pieces of light tan ground meat scattered throughout. Bright green chopped scallions are sprinkled on top along with small white sesame seeds, adding texture. The dish appears lightly sauced, giving a slight glossy look to the vegetables. In the background, there is a large metal bowl containing more of the same dish, and a small wooden bowl filled with white sesame seeds sits nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground turkey with firm tofu or tempeh crumbles for a vegetarian version. Cook as directed, adjusting the cooking time as needed.

Is this recipe suitable for meal prep?

Absolutely. It reheats well and keeps its flavor when stored properly, making it a convenient option for quick lunches or dinners throughout the week.