Egg Roll in a Bowl
Egg Roll in a Bowl
Ingredients
For the Egg Roll Bowl
- 1 pound ground turkey
- 1 tablespoon neutral oil
- 4 cups green cabbage, thinly sliced or shredded
- 1 cup carrots, grated
- 1 red bell pepper, julienned
- 1/4 cup green onions, chopped
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped, for stirring in
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon Gochujang, or Sriracha, adjust to taste
- 1 tablespoon water, as needed to thin
For Garnish
- 1/4 cup cashews, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, sliced
Instructions
- 1
Prepare all vegetables: thinly slice or shred the cabbage, grate the carrots, julienne the red bell pepper into thin strips, and chop the green onions and cilantro.
⏱️ 10 min
- 2
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until it is browned and crumbled. Drain any excess fat.
⏱️ 5 min
- 3
While the turkey cooks, prepare the main sauce. In a small bowl, whisk together the oyster sauce, soy sauce, and honey until well combined.
⏱️ 2 min
- 4
Add the prepared cabbage, grated carrots, julienned red bell pepper, and chopped green onions (reserving some for garnish if desired) to the skillet with the cooked turkey. Pour the prepared main sauce over the mixture.
⏱️ 2 min
- 5
Stir everything well to combine. Continue to cook, stirring occasionally, until the vegetables have softened and cooked down, and the mixture is slightly saucy. This will take about 5-7 minutes. Stir in the 1/4 cup of chopped fresh cilantro.
⏱️ 7 min
- 6
While the egg roll mixture finishes cooking, prepare the spicy mayo. In a separate small bowl, combine the mayonnaise, toasted sesame oil, freshly squeezed lime juice, and Gochujang (or Sriracha). Stir well.
⏱️ 3 min
- 7
Gradually add 1 to 2 tablespoons of water to the spicy mayo, stirring until the sauce reaches a smooth, drizzly consistency.
⏱️ 1 min
- 8
Serve the egg roll in a bowl mixture hot. Drizzle generously with the prepared spicy mayo. Garnish with chopped cashews, additional fresh cilantro, and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Roll in a Bowl
Ingredients
For the Egg Roll Bowl
- 1 pound ground turkey
- 1 tablespoon neutral oil
- 4 cups green cabbage, thinly sliced or shredded
- 1 cup carrots, grated
- 1 red bell pepper, julienned
- 1/4 cup green onions, chopped
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped, for stirring in
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon Gochujang, or Sriracha, adjust to taste
- 1 tablespoon water, as needed to thin
For Garnish
- 1/4 cup cashews, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, sliced
Instructions
- 1
Prepare all vegetables: thinly slice or shred the cabbage, grate the carrots, julienne the red bell pepper into thin strips, and chop the green onions and cilantro.
⏱️ 10 min - 2
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until it is browned and crumbled. Drain any excess fat.
⏱️ 5 min - 3
While the turkey cooks, prepare the main sauce. In a small bowl, whisk together the oyster sauce, soy sauce, and honey until well combined.
⏱️ 2 min - 4
Add the prepared cabbage, grated carrots, julienned red bell pepper, and chopped green onions (reserving some for garnish if desired) to the skillet with the cooked turkey. Pour the prepared main sauce over the mixture.
⏱️ 2 min - 5
Stir everything well to combine. Continue to cook, stirring occasionally, until the vegetables have softened and cooked down, and the mixture is slightly saucy. This will take about 5-7 minutes. Stir in the 1/4 cup of chopped fresh cilantro.
⏱️ 7 min - 6
While the egg roll mixture finishes cooking, prepare the spicy mayo. In a separate small bowl, combine the mayonnaise, toasted sesame oil, freshly squeezed lime juice, and Gochujang (or Sriracha). Stir well.
⏱️ 3 min - 7
Gradually add 1 to 2 tablespoons of water to the spicy mayo, stirring until the sauce reaches a smooth, drizzly consistency.
⏱️ 1 min - 8
Serve the egg roll in a bowl mixture hot. Drizzle generously with the prepared spicy mayo. Garnish with chopped cashews, additional fresh cilantro, and sliced green onions.
⏱️ 2 min