This Egg Roll at a Bowl is a Paleo,keto, and one-pot ground turkey recipe that is loaded with an Asian Taste. It is a cabbage and floor turkey dinner recipe that is also fermented, dairy-free, and Whole30 accepted. From begin to finish, you can have this healthful, low-carb, quick, and easy meal ready in under 30 minutes!
Now and then, I’ll earn a recipe, and I know it is a success over the initial 24 hours. I promise I am not cocky. There’s a method to my madness to prove this theory. How can I understand? Cohl and that I wage left war against each other and struggle to the egg roll in a bowl finish. Cabbage is flying around as we elbow our way to the refrigerator for a last bite.
Ok, I’m getting a bit dramatic here, but for real. These keto egg rolls in a bowl leftover can cause quite the stir. And of course this very simple recipe gets BETTER with time! So what is the remedy to this leftover war? Make a second batch of the easy one-pot dinner recipe… since it requires less than 30 minutes!!
Who needs the egg roll wrapper when you’ve got all of the inside goodness in a single enormous bowl? Perhaps it’s the dirt the egg roll is fried in or the gluten-filled wrapper. But did you know all of the ingredients within the egg roll are fairly great for you? So let us take all those nutritious out ingredients, toss them around in a skillet, and then make a egg roll into a bowl!
Paleo Egg Roll in a Bowl Ingredients
So what precisely are these nutritious ingredients inside of an egg ?
- Ground Turkey: Traditionally, the ground pork is found inside most egg rolls.
- Cabbage: Green cabbage was utilized in this recipe. You might also do a mixture of green and purple cabbage to give it an extra pop of color.
- Carrots: A egg roll in a bowl would not be complete without this nutrient powerhouse. Be certain you read under the best way to shred carrots for this recipe.
- Onion: A sweet onion is utilized in the egg roll into a bowl recipe. Green onions also make an excellent addition when functioning.
- Ginger + Garlic: Fresh garlic and ginger are both used to bring an anti-inflammatory punch.
- Noodle sauce: Read below about some alternatives you can use if you’re gluten-free or about a Whole30 diet plan.
- Vinegar: There are a couple of different types of vinegar that work good in this egg roll into a bowl recipe.
- Sesame Oil: Don’t leave this critical ingredient out! It provides this recipe a unique taste.
How thinly you shred the carrots and cabbage make a big difference in the final recipe. If you reduce vegetables overly thin, you are likely to end up with an egg roll in a bowl that is soggy. Slice them too thick, and they will be undercooked and hard. The best method to shred the carrots with this particular recipe would be to use a large food processor.
Soy Sauce & Vinegar Substitutions
This recipe is a great one to have on hand. There are many ingredient substitutions you can make depending on what you need in your pantry.
Types of Soy Sauce:
- Traditional Soy Sauce: This works great if you are not avoiding gluten or soy , There are some fermented soy sauce brands out there.
- Tamari Sauce: My favorite soy sauce substitution if you are gluten-free.
- Liquid Coconut Aminos: This really is free of soy and gluten.
Types of Vinegar:
- Rice Wine Vinegar: Here is the most traditional vinegar utilized within an egg roll and provides the most authentic flavor.
- Apple Cider Vinegar: The 2nd greatest vinegar to use and is an excellent Whole30 and Paleo substitute for rice vinegar.
- White Wine Vinegar: While this vinegar isn’t the best substitute, it will work if that’s all you have.
How to Make Egg Roll in a Bowl
Below you will locate step-by-step directions about the best way best to make a egg roll in a bowl.
(Watch the recipe card to get further details and ingredient amounts)
- Saute olive oil and ground turkey in a large saute pan over medium heat.
- Cook for 5-6 minutes, or until turkey is almost cooked through.
- Push turkey to both sides of the pan and add onion along with another tablespoon of oil. Saute for 3-4 minutes.
- Add shredded carrots, garlic, and ginger and simmer for two minutes. Stir the veggies and greens together.
- Pour chicken broth in the pan and scrape the base of it to deglaze it.
- Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper.
- Reduce warmth to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
- Just prior to serving, add eucalyptus oil and stir to combine.
Serving this Egg Roll in a Bowl
There are a few ways you can serve this ground turkey and cabbage recipe for lunch or dinner:
- Over a bed of regular brown, white, or basmati rice.
- Make it low-carb and serve it with cauliflower rice.
- With some protein-packed quinoa.
- Eat it in a bowl by itself — you do not need the rice or quinoa!
- Top it with green onions and toasted sesame seeds.
Egg Roll in a Bowl Variations
Want to alter this recipe up a bit? A Couple of variations you can try include:
- Use different types of cabbage — green or purple cabbage both taste great!
- Ground beef, turkey, or pork all work great in the recipe.
- If you are not on a Paleo, keto, or Whole30 diet, then you can use regular fermented soy sauce or Tamari instead.
- Load it up with even MORE vegetables. Chinese broccoli, zucchini, and squash would taste great in here, too.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Egg Roll in a Bowl Paleo Keto Low-Carb, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Chicken Burrito Bowls Recipe For Lunch
- Slow Cooker Honey Garlic Chicken
- Crunchy Cashew Thai Quinoa Salad (vegan & gluten-free)
- Healthy Summer Broccoli Salad
- Healthier Broccoli Chicken Casserole
- Bacon Avocado Chicken Salad with Lemon Vinaigrette
Egg Roll in a Bowl Paleo Keto Low-Carb
- 2 tbsp olive-oil-divided
- 1 1b ground-turkey-or-beef-93/7
- 1 1/2 cup sweet-onion-finely-diced
- 1 cup carrots-shredded
- 1/2 tsp ginger-minced
- 3 cloves garlic-crushed
- 1/4 cup chicken-broth
- 5 cups cabbage-cut-into-¼-inch-shreds
- 2 tbsp coconut-aminos-Tamari-o- soy-sauce, gluten-free*
- 2 tsp apple-cider-vinegar-or-rice-wine-vinegar
- 1/2 tsp salt to taste
- 1/4 tsp pepper-to-taste
- 1 tsp toasted-sesame-oil
- Toasted sesame seeds optional
- Green onions optional
- In a large saute pan over medium heat drizzle one tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked throug
- Push turkey to the side of the pan and add onion and another tablespoon of oil. Saute for 3-4 minutes.
- Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
- Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
- Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
- Just before serving to add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!
- Use coconut liquid aminos if you are on a Paleo and Whole30 diet. Tamari sauce and gluten-free soy sauce work well if you’re on a gluten-free diet.
- If on a keto diet, leave out the carrots for 10 grams carbs / 7 grams net carbs per serving.