Ground Turkey Egg Roll Bowl
This is the best Egg Roll Bowl Recipe thanks to its innovative use of the best grocery store shortcut – broccoli slaw. This easy dinner is bursting with flavor, and fiber!
This Egg Roll in a Bowl Recipe is bursting with flavor
One of the best, healthiest, most versatile ingredients at your grocery store is a bag of broccoli slaw. Don’t sleep on it or think of it only for cold salads.
This is a weekly grocery staple for my family. I will often simply saute it in a bit of oil and then finish it with soy sauce, for the easiest, fastest side dish to any protein I’m serving.
If you’re new to broccoli slaw, let’s start your relationship off with a big party with this Egg Roll Bowl! It uses both traditional coleslaw mix and broccoli slaw, but you can use all one or the other if you prefer.
Why you will love this Recipe for Egg Roll in a Bowl
- With simple ingredients and straightforward instructions, this comes together easily on a busy weeknight.
- The familiar flavors and customizable ingredients are sure to be a hit with the whole family.
- It’s a bit lower in fat and calories than a pile of deep fried egg rolls!
Turkey Egg Roll in a Bowl ingredients
- hoisin sauce – the sweet, richly flavored base of the sauce for this egg roll bowl recipe.
- rice vinegar – adds a tangy flavor to the sauce.
- fresh ginger – for a subtle hint of spice.
- sesame oil – infuses the dish with a nutty flavor.
- sriracha – adds a bold kick of flavor and heat to this recipe for egg roll in a bowl. Adjust the amount according to your personal preference.
- sugar – just a pinch will balance the acidity of the vinegar.
- salt and pepper – to enhance the flavors of everything else in the dish.
- ground mustard seed – contributes a subtle, tangy flavor that echos the hot mustard often served with egg rolls.
- vegetable oil – for cooking the turkey and vegetables.
- ground turkey – the main protein source of the dish.
- cremini (baby bella) mushrooms – add an earthy flavor that complements the ground turkey.
- garlic – adds depth of flavor.
- green onions – add freshness, color and mild onion flavor.
- broccoli slaw – this is a bag of shredded slaw mix that is typically made with broccoli stalks and carrots. The texture of this slaw, when cooked, really mimics the inside of an egg roll.
- coleslaw mix – we’ll also be using a bag of traditional coleslaw mix, made with cabbage and carrots.
- rice – this is optional, for serving, if you prefer to serve the egg roll bowl mixture over something.
- wonton strips – you can buy a bag of pre-made crunchy wonton strips (near the salad toppings), or you can make your own fried wonton strips (this is the best, if you have time).
- cashews – an optional crunchy garnish at the end. Peanuts work, too!
How to make Egg Roll in a Bowl with Ground Turkey
1. PREP. Whisk together the hoisin sauce, vinegar, ginger, sesame oil, sriracha, sugar, black pepper, ground mustard and salt until well combined.
2. TURKEY AND MUSHROOMS. Grab the largest skillet you have and cook the turkey in oil until it’s almost cooked through, breaking it up as it cooks. Then, add the mushrooms and cook until those are softened.
3. VEGGIES. Stir in the garlic, white parts of the green onions, broccoli slaw, coleslaw mix, and chicken stock. Increase the heat and cook until the vegetables are wilted down and the turkey is cooked through.
4. SAUCE. Add the sauce mixture and cook 1 minute, stirring frequently.
5. SERVE. Serve the turkey mixture over rice, if desired, sprinkled with green parts of green onions and wonton strips and cashews, if desired.
Egg Roll Bowl Recipe variations
- MEAT – You don’t have to make this egg roll in a bowl with ground turkey! Ground chicken, beef, or pork all work just great as well.
- VEGGIES – Feel free to add extra veggies, like bell peppers or snap peas.
- ADD AN EGG – Listen, you’re not going to get any pushback from me if you want to top this egg roll in a bowl recipe with a runny fried egg.
Home Chef Tips for this Egg Roll in a Bowl Recipe
- I cannot stress this enough: USE THE LARGEST SKILLET YOU OWN. The higher sides it has, the better. Or even better, a wok if you have it. When you add both bags of slaw mix, it’s just a lot of volume before they start to cook down.
- I prefer dark meat ground turkey here because it has the most flavor and is less likely to dry out if slightly overcooked, but you can use lean ground turkey if you prefer.
- The flavor of this dish very much depends on the hoisin sauce, and they’re not all created equal. I found the Whole Foods Market Organic Hoisin Sauce to be very bland and not good. I think the KA-ME brand is much better. If you already have a favorite brand you know is good, use that.
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What to serve with this Ground Turkey Egg Roll Bowl recipe
You can eat this dish on its own, or serve it over steamed jasmine rice or brown rice. Quinoa or cauliflower rice are lower carb options that also do well here.
You shouldn’t need a vegetable side dish, since there are already so many included here.
My family likes to eat our egg roll bowls with a side of potstickers.
How to store an Egg Roll Bowl
Leftover turkey egg roll in a bowl mixture should be cooled to room temperature, then stored in an airtight container in the fridge for up to 3 days.
Can you freeze Egg Roll in a Bowl?
While you technically can freeze egg roll in a bowl, I don’t recommend it, as the texture of the vegetables becomes really mushy when thawed.
Egg Roll in a Bowl Ground Turkey FAQs
While they are both popular Asian appetizers, they differ due to their wrappers. Egg rolls are typically made with thicker, egg-based wrappers, and spring rolls are made with thinner, translucent rice paper wrappers.
The best sauce to eat with egg rolls is based on personal preference, but sweet and sour sauce, plum sauce and spicy chili sauce like sriracha are all good options. If you’d like to drizzle any of those over this egg roll bowl as a finishing touch, go for it!
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Egg Roll in a Bowl with Ground Turkey
Ingredients
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- ½ teaspoon granulated sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground mustard seed
- ½ teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 pound ground dark turkey
- 1 package cremini (baby bella) mushrooms, sliced and cut into thin strips 8 ounces
- 4 garlic cloves minced
- 1 bunch green onions thinly sliced, whites and greens separated
- 1 bag broccoli slaw 12 ounces
- 1 bag coleslaw mix 12 ounces
- ½ cup chicken stock
- 2 cups prepared white rice for serving (optional)
- ½ cup wonton strips or fried egg roll wrappers for garnish (optional)
- ¼ cup chopped cashews for garnish (optional)
Instructions
- In small bowl, whisk together hoisin sauce, vinegar, ginger, sesame oil, sriracha, sugar, black pepper, ground mustard and salt until well combined.
- Heat vegetable oil over medium heat in wok or largest high-sided skillet you have. Add turkey and cook 4 to 6 minutes or until almost cooked through, breaking turkey up into small bits with side of spoon as it cooks. It’s OK if there are still a few pink spots at this point.
- Stir in mushrooms and cook 4 minutes or until softened, stirring frequently.
- Stir in garlic, white parts of the green onions, broccoli slaw, coleslaw mix, and chicken stock. Increase heat to medium-high; cook 5 to 7 minutes or until vegetables are wilted down and turkey is cooked through, stirring frequently.
- Add hoisin sauce mixture and cook 1 minute, stirring frequently.
- Serve over rice, sprinkled with green parts of green onions and wonton strips and/or cashews, if desired.
Notes
- I cannot stress this enough: USE THE LARGEST SKILLET YOU OWN. The higher sides it has, the better. Or even better, a wok if you have it. When you add both bags of slaw mix, it’s just a lot of volume before they start to cook down.
- I prefer dark meat ground turkey here because it has the most flavor and is less likely to dry out if slightly overcooked, but you can use lean ground turkey if you prefer.
- The flavor of this dish very much depends on the hoisin sauce, and they’re not all created equal. I found the Whole Foods Market Organic Hoisin Sauce to be very bland and not good. I think the KA-ME brand is much better. If you already have a favorite brand you know is good, use that.
I really loved this! Made it last night for a girlfriend. I actually ended up mixing mayo with the vinaigrette together and it was marvelous!
Great idea. I’m so glad you liked it, Mimi!
Lori, you just made my day ! This is perfect office lunch ! Thank you !
So glad to hear that!