This Inside Out Egg Roll in a Bowl with Ground Turkey is the perfect weeknight dinner; with all of the flavors of an egg roll, but lighter, faster, and easier! Made with lean ground turkey, shredded cabbage, carrots, garlic, and ginger, it’s a one-pan meal that’s packed with flavor and ready in under 30 minutes.

Top with sriracha mayo for an extra layer of heat to this bowl!

Last year, our nephew came to stay with us during the school week for 9th grade, and when I tell you this kid is a picky eater, I am not kidding. We went through a phase where all I could make for him were homemade egg rolls. And while tasty, that’s not a solid dinner several times a week for Aunt Nichole, and so for the adult palates at Casa de Crews, we made an unstuffed egg roll bowl with all of the same filling from an egg roll. Everyone was a winner – especially since an eggroll bowl comes together in no time at all, and they’ve been on repeat ever since here.

If you like the idea of deconstructed egg rolls for dinner, add these deconstructed burger bowls to your menu next!

sauté onion, before adding ground turkey

ingredients for egg roll in a bowl

The reason I call this an inside out egg roll, is because it’s essentially the same or very similar filling you get in a takeout egg roll! It’s tasty, super filling and reheats extremely well.

ground turkey: 1lb. of ground turkey.
bagged coleslaw mix: to keep things simple for prep!
coconut aminos: for an umami flavor! You can use soy sauce or tamari, if you prefer.
aromatics: onion, garlic and ginger.
sesame oil: a light drizzle at the end as a finishing oil for flavor.
garnishes: optional but delicious; green onions, sesame seeds, furikake, spicy mayo, sriracha, etc

Can I use a different protein instead of ground turkey?

I like ground turkey because it’s lower in fat than pork (the traditional filling in an egg roll), but that’s a personal preference. You can use any of the following proteins instead for deconstructed egg rolls.

ground pork
ground beef
ground chicken
tofu
shrimp

What kind of cabbage is best for egg roll in a bowl?

I like to use bagged coleslaw mix to keep things simple for a weeknight dinner, but if you want to shred your own green cabbage, red cabbage and carrots, please do! See more in the recipe card below.

Green cabbage is the most common, but you can also use Napa cabbage, or savoy cabbage.
Red cabbage – also called purple cabbage.
Carrots are optional but add a nice pop of color and sweetness, if you’re shredding your own.

Use leftover green cabbage to make my chicken sausage and cabbage skillet, for another easy, one-pot meal!

How do I make this recipe low carb or keto-friendly?

This urkey egg roll in a bowl is naturally low carb. If you want to serve and enjoy from skillet to bowl as-is, it stays that way. You can also serve over cauliflower rice (I would cook separately to avoid watery veg between the cauliflower rice and cabbage).
Sometimes, I’ll add a fried egg over this egg roll bowl if I’m on leftovers and need to stretch a serving out for extra protein, while still keeping the starch (carbs) low.

Can I make this ahead for meal prep?

Yes! Egg roll in a bowl stores well in the fridge for up to 4 days. Store in an airtight container. I do not recommend freezing leftovers.

Reheat in a skillet or microwave, adding a splash of coconut aminos, tamari or soy sauce.

more takeout fake-out recipes