Savory, slightly sweet ground turkey and shredded cabbage cooked until crisp-tender with classic egg-roll seasonings, finished with toasted sesame and bright green onions for crunch and aroma.
All the Egg-Roll Flavor, One Skillet
Crisp-tender shredded cabbage, slightly sweet-salty turkey, and toasty sesame come together in a 30-minute, gluten-free skillet dinner that tastes like an egg roll without the wrapping.
Think of this as the deconstructed egg roll you can make on a weeknight: lean ground turkey browned up with fragrant garlic and ginger, then tossed with thin ribbons of green cabbage and grated carrot until everything is just crisp-tender. The pan sauce—tamari, a splash of rice vinegar, and low-sodium chicken broth, finished with a little cornstarch—glazes the mixture so every bite is savory with a whisper of sweetness.
Texture is the charm here. Browning the turkey gives you savory bits to contrast the bright crunch of the cabbage and the silky threads of carrot. A drizzle of sesame oil and a scatter of toasted sesame seeds at the end add that warm, nutty note you'd expect from a takeout egg roll, and the green parts of the scallions bring a fresh, oniony lift.
This is a true one-skillet night: prep (thinly shred the cabbage, grate the carrot, mince garlic and ginger), then cook everything in a hot 12-inch pan in about 15 minutes. It scales easily for meal prep—refrigerate in airtight containers and reheat gently on the stove to preserve some crunch—or serve immediately over rice or cauliflower rice for a gluten-free meal.
Small adjustments make it yours: use 93% lean turkey for less grease, add a pinch of red pepper flakes for heat, or swap in ground chicken if you prefer. Either way, you get that classic egg-roll flavor without deep-frying or wrappers, and a fast, satisfying dinner on the table.
Ingredients
How to Make Egg Roll Bowl Style Turkey Skillet
- Prepare produce: thinly slice the green onions (separate whites and greens), shred the cabbage into thin ribbons, peel and grate the carrots, mince the garlic, and grate the ginger.
- Heat a large 12-inch skillet over medium-high heat and add the vegetable oil. Once hot, add the ground turkey, break it up with a spatula, and cook until mostly browned, about 5–6 minutes.
- Push the turkey to one side of the pan, add the minced garlic and grated ginger to the cleared area, and cook 30–45 seconds until fragrant; then stir into the turkey.
- Add the shredded carrots, cabbage, and the white parts of the green onions to the skillet, pour in the tamari, rice vinegar, and chicken broth, and sprinkle in the salt, black pepper, and red pepper flakes if using.
- Toss everything to combine, then cover and let steam 3–5 minutes until the cabbage is crisp-tender, stirring once halfway through to distribute the liquid.
- Whisk the cornstarch with 1 tablespoon cold water to make a slurry, pour it into the skillet, stir for 1–2 minutes until the sauce thickens and coats the ingredients, then remove the lid.
- Stir in the sesame oil and sesame seeds, taste and adjust seasoning with more tamari or salt if needed, and fold in the green onion tops.
- Serve hot in bowls, optionally topped with extra sesame seeds and a sprinkle of red pepper flakes for heat.
Recipe Card
Egg Roll Bowl Style Turkey Skillet
Savory, slightly sweet ground turkey and shredded cabbage cooked until crisp-tender with classic egg-roll seasonings, finished with toasted sesame and bright green onions for crunch and aroma.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Prepare produce: thinly slice the green onions (separate whites and greens), shred the cabbage into thin ribbons, peel and grate the carrots, mince the garlic, and grate the ginger.
- Heat a large 12-inch skillet over medium-high heat and add the vegetable oil. Once hot, add the ground turkey, break it up with a spatula, and cook until mostly browned, about 5–6 minutes.
- Push the turkey to one side of the pan, add the minced garlic and grated ginger to the cleared area, and cook 30–45 seconds until fragrant; then stir into the turkey.
- Add the shredded carrots, cabbage, and the white parts of the green onions to the skillet, pour in the tamari, rice vinegar, and chicken broth, and sprinkle in the salt, black pepper, and red pepper flakes if using.
- Toss everything to combine, then cover and let steam 3–5 minutes until the cabbage is crisp-tender, stirring once halfway through to distribute the liquid.
- Whisk the cornstarch with 1 tablespoon cold water to make a slurry, pour it into the skillet, stir for 1–2 minutes until the sauce thickens and coats the ingredients, then remove the lid.
- Stir in the sesame oil and sesame seeds, taste and adjust seasoning with more tamari or salt if needed, and fold in the green onion tops.
- Serve hot in bowls, optionally topped with extra sesame seeds and a sprinkle of red pepper flakes for heat.
Nutrition
- Carbohydrates
- 16
- Saturated Fat
- 3.5
- Sodium
- 820
- Fiber
- 4
- Unsaturated Fat
- 12.5
- Protein
- 26
- Fat
- 16
- Cholesterol
- 85
- Trans Fat
- 0
- Calories
- 280
- Sugar
- 4