Egg Roll in a Bowl with Ground Turkey and Extra Veggies Recipe

A bowl of egg roll in a bowl with ground turkey and extra veggies over rice with a fork.

This ground turkey egg roll in a bowl is packed with extra veggies and is the perfect meal for a busy weeknight, as it comes together in around 30 minutes. Simple but flavorful, this egg roll in a bowl recipe also packs and reheats well, so you can make it ahead of time for an easy meal prep.

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 318kcal

Author Carmy

Ingredients

For the Sauce

⅓ cup soy sauce low sodium
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sriracha
1 tablespoon brown sugar optional

For the Egg Roll in the Bowl

1 tablespoon oil
1 small onion finely chopped
8 ounces cremini mushrooms sliced
1 tablespoon minced garlic
1 teaspoon salt divided in half
1 pound ground turkey
12 ounces coleslaw
1 cup matchstick carrots
1 cup frozen edamame

To Serve

toasted sesame seeds optional
green onions optional
rice optional

Instructions

In a small bowl or measuring cup, combine the soy sauce, toasted sesame oil, rice vinegar, and sriracha. (Optional brown sugar)
In a large skillet, heat the oil over medium heat and add the diced onions and sliced mushrooms, and saute for 3 to 4 minutes. Add the minced garlic and salt (½ tsp) cook for another minute.
Push the veggies to one side of the skillet, add the ground turkey and salt, and cook for 6 to 8 minutes, making sure to break up the pieces with your spatula.
Add the sauce, coleslaw, carrots, and edamame to the skillet.
Mix well to combine and allow everything to cook for around 5 minutes or until the frozen edamame has cooked through and the vegetables have softened to your liking.
Garnish with some toasted sesame seeds and green onions and serve over rice if desired. Finish with more salt and some pepper if desired.

Video

Nutrition