Packed with veggies and lean protein, this dish has all of the delicious flavors of an egg roll MINUS the fat and grease of deep frying. It’s a one pot meal (my favorite!) so clean up takes just minutes, and reheats really well making Ground Turkey Egg Roll in a Bowl a great option if you like to meal prep your lunches for the week ahead of time.
Why Make Ground Turkey Egg Roll in a Bowl?
Whenever I am in the mood for Asian food, but don’t want to bust my daily calorie budget, I whip up this recipe.
It still has all of the salty, tangy bold Asian flavors with the ginger and the soy sauce, but without the grease. And its under 400 calories for a GIANT serving, which is hard to beat.
Can You Make Egg Roll in a Bowl Ahead of Time?
Definitely! This is one of my favorite recipes when I am meal prepping lunches for the week.
It reheats really well and its packed with veggies from the coleslaw mix, and protein form the ground turkey and crushed peanuts, so it keeps me nice and full all afternoon.
I simply make a big batch of it on Sunday, and store in separate, airtight containers in the fridge. Then I just reheat in the microwave when I am ready to eat. It will keep in the fridge for 4 days. I prefer glass containers like these so that I can just remove the lid, and pop them right in the microwave. Always microwave food in glass or ceramic containers…never plastic. The chemicals in plastic can basically leak into your food when its heated up. Gross, right!?
What Do You Need?
This ingredient list might look a tad long, but most if it its pantry staples that you probably already have on hand.
- sesame oil
- lean ground turkey
- ginger ( I keep this one in my freezer at all times)
- bag of coleslaw
- soy sauce (I prefer low sodium like this one)
- rice vinegar
- dry roasted peanuts
I highly recommend the Dorot Crushed Ginger. You can find it in the freezer section at most grocery stores ( I get mine at Trader Joe’s) and its prefect for me since I don’t cook with ginger often enough to keep fresh on hand. One square = 1 tsp of fresh ginger, so you can just pop them out one at a time when you need them.
How to Make Ground Turkey Egg Roll in a Bowl
Whenever I am making a recipe that requires a lot of measuring of sauces or spices (like this one), I ALWAYS recommend getting yourself organized before you ever turn on a burner. Pre-measuring and setting everything out on the counter ahead of time will save you the stress and anxiety of trying to find what you are looking for while your pan is sizzling and popping away on the hot burner!
Start by chopping your onion into thin slices. Set aside.
Next crush your peanuts. Simply seal them in a ziplock baggie and use the bottom of a glass cup to crush them. It’s mess free AND lets you release any pent up aggression from the day!
Line up all of your ingredients on the counter in the order you will need them. Want to save even more stress? Dig out your measuring spoons and cups to have those handy as well.
In a large Wok or pan, add the sesame oil over medium heat. Add the garlic and the onion. Sauté until garlic is fragrant and onions become soft and clear.
Add the ground turkey and brown it with a wooden spoon on meat masher like this one. Cook until no longer pink and cooked though.
Stir in the ginger, Siracha sauce and salt.
Add the bag of coleslaw, soy sauce and rice vinegar. Stir. Sauté everything together for 2-3 minutes stirring occasionally.
Serve in bowls and top with the crushed peanuts for an added salty crunch.
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Ground Turkey Egg Roll In a Bowl
- 1 WOK or large pan
- 2 T sesame oil
- 2 clove garlic minced
- 1/2 yellow onion diced or sliced thin
- 1 lb extra lean ground turkey
- 3 t ginger minced or qty 3 cubes
- 1/2 t salt
- 3/4 T siracha
- 14 oz bag of coleslaw
- 2 T low sodium soy sauce
- 2 T rice vinegar
- 1/8 c dry roasted peanuts crushed
- Start by chopping your onion into thin slices. Set aside.
- Next crush your peanuts. Simply seal them in a ziplock baggie and use the bottom of a glass cup to crush them.
- In a large Wok or pan, add the sesame oil over medium heat. Add the garlic and the onion. Sauté until garlic is fragrant and onions become soft and clear.
- Add the ground turkey and brown it with a wooden spoon on meat masher. Cook until no longer pink and cooked though.
- Stir in the ginger, Siracha sauce and salt.
- Add the bag of coleslaw, soy sauce and rice vinegar. Stir. Sauté everything together for 2-3 minutes stirring occasionally.
- Serve in bowls and top with the crushed peanuts.