Published
This Egg Roll in a Bowl is made with seasoned ground turkey for an effortless low-carb dinner that’s full of flavor. This easy one-pan dinner is perfect for a quick and easy weeknight meal.
Why We Love This Egg Roll in a Bowl Recipe
Get all the flavor of a savory egg roll in a delicious, easy, and healthy meal! This egg roll in a bowl is made with super simple ingredients, like ground turkey and coleslaw mix, and is perfect for a simple keto-friendly dinner.
- One Pan. All cooked in a skillet on the stovetop, clean up is a breeze.
- Healthy. Low in carbs and calories and high in protein, this is a great recipe to include in a well-balanced diet.
- Quick and Easy. Ready to serve in 35 minutes with simple ingredients.
Variations on a Keto Egg Roll in a Bowl
I made this bowl with ground turkey, but you can easily make it with pork, chicken, or beef too. You can also make this with plant-based ‘meat’ crumbles. To keep it more keto-friendly, use a coleslaw mix with very little (or no!) carrots.
How to Store and Reheat
Once cooked and cooled, store this egg roll in a bowl in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop or quickly in the microwave. We do not recommend freezing this bowl, as the cabbage will become watery once thawed.
Serving Suggestions
This egg roll in a bowl is perfect to enjoy by itself as a healthy meal. It’s great piled into lettuce wraps too. For a fuller meal, you can serve it with a side of rice or cauliflower rice, or make some veggie lo mein!
More Turkey Recipes To Try
- Turkey Sliders
- Turkey Rice Casserole
- Smoked Turkey Breast
- Deep Fried Turkey Breast
- Bacon-Wrapped Turkey Breast
- Turkey Wild Rice Soup
Notes from the Test Kitchen
- If you like a crunch and bite to your cabbage, only cook the mixture for 10 minutes. If you would like the cabbage to be cooked all the way through with no crunch, cook for 15 minutes.
- For the photos, we garnished the egg roll in a bowl with green onions and sesame seeds for the majority of the pictures. We added Sriracha Mayo on the last couple of photos to add a little bit more color.
5-Star Review
“Such a quick, tasty, healthy, and easy dinner on the go. My day off and had to run around.
Another big hit!! I also added crushed peppers at the end.” -Dawn Pico
Keto Egg Roll in a Bowl Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground turkey
- 4 cups coleslaw mix
- ¼ yellow onion thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce optional, for spice
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper optional, for spice
- Sliced green onions optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- In a large skillet over medium-high heat, add the vegetable oil. Once heated, brown the turkey and drain well.2 tablespoons vegetable oil, 1 pound ground turkey
- On top of the browned turkey, add in the coleslaw mix, yellow onion, fish sauce, lemon juice, garlic powder, hot sauce, nutmeg, and cayenne pepper. Stir well and let cook for 10-15 minutes or until the cabbage is cooked to your desired doneness.4 cups coleslaw mix, ¼ yellow onion, 2 tablespoons fish sauce, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon hot sauce, ¼ teaspoon nutmeg, ⅛ teaspoon cayenne pepper
- Remove from heat and plate and serve with green onion and sesame seeds as garnish.Sliced green onions, Sesame seeds
Becky’s Tips
- If you like a crunch and bite to your cabbage, only cook the mixture for 10 minutes. If you would like the cabbage to be cooked all the way through with no crunch, cook for 15 minutes.
- For the photos, we garnished the egg roll in a bowl with green onions and sesame seeds for the majority of the pictures. We added Sriracha Mayo on the last couple of photos to add a little bit more color.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make an Egg Roll in a Bowl Step by Step
Brown the Turkey: In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Once heated, brown 1 pound of ground turkey and drain well.
Cook the Veggies: On top of the browned turkey, add in 4 cups of coleslaw mix, ¼ of a diced yellow onion, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of hot sauce, ¼ teaspoon of nutmeg, and ⅛ teaspoon of cayenne pepper. Stir well and let cook for 10-15 minutes or until the cabbage is cooked to your desired doneness.
Garnish and Serve: Remove from heat and plate and serve with green onion and sesame seeds as garnish.
I love these ground Turkey recipes! We haven’t used any other ground meat for over 10 years, since my husband had a quadruple bypass. And to be honest, it taste better than beef for us now! We got some 90% ground sirloin a few months back to make meatloaf, and it tasted awful, the meat had bits of under ground beef, and the taste was just off putting. We ended up with throwing it out. We bought it from a reliable supplier, one that we have used for decades.
But I’ve used recipes that were made for ground beef and substituted ground Turkey without problems. But it’s always nice to find ones that are specifically designed for ground Turkey..
Love this stuff. I make mine with ground pork seasoned with Chinese 5-spice. But it became a whole new dish when I added a fried egg on top. Oh boy! I love the Sriracha mayo; I definitely will try that next time.
Thanks for sharing!
How much of the carrot is called for? See it in directions but not in the list of ingredients. Thanks!!
However much you like! Start with 1/4 a cup!
Such a quick, tasty, healthy, and easy dinner on the go. My day off and had to run around.
Another big hit!! I also added crushed peppers at the end.
Thanks for stopping by, Dawn!
You can use broccoli slaw as a substitute to keep it crunchier
Thanks for sharing, Jessica!
Yes I was going to say that myself. I use a different recipe, but also use ground turkey in it. It has fresh ground garlic and ginger, green onions, plus soy sauce, toasted sesame oil (very important to be toasted) and rice wine vinegar. I only cook the broccoli slaw for a few minutes to maintain its crunchy texture.
I have another tip that I found on a different recipe. You can make scoops out of egg roll wrappers. You can find them in the refrigerated section, usually near vegetarian selections. You cut the wrappers into 3-4 pieces lengthwise, and put them on a parchment paper lined cookie sheet tray. Cook at 400° for 3 mins, then rotate your pan and cook for another 3 minutes. Watch them, they will burn easily. On the second tray, I usually put the timer on the second rotation at 2 minutes, and check them. The pan is warmed up, and the wraps have too. Use them to dip the egg roll mixture, without the fat of deep frying!