Introduction

Remember those satisfying crunch and savory goodness of takeout egg rolls? Well, get ready to recreate that magic right in your own kitchen, but with a whole lot less fuss! This Deconstructed Egg Roll recipe, also known as Egg Roll in a Bowl, is the ultimate weeknight hero. It’s incredibly quick, bursting with flavor, and tastes like pure comfort food without any of the guilt or the deep-frying drama. Seriously, you’ll wonder why you haven’t been making this all along!

Why You’ll Love This Recipe

Fast: We’re talking under 30 minutes from start to finish. Perfect for those busy evenings!
Easy: Minimal chopping, one-pan cooking, and simple steps mean anyone can nail this.
Giftable: While you’ll likely devour it immediately, the principles of this dish (flavor combinations) are fantastic for sharing.
Crowd-Pleasing: The savory, slightly sweet, and zesty flavors are a hit with both kids and adults. It’s so satisfying!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

1 lb Ground Turkey: A lean protein that cooks up super fast and soaks up all those yummy flavors. You can absolutely swap this for ground chicken or pork if you prefer!
1 cup Carrots, shredded: For a touch of sweetness and that classic egg roll crunch. Pre-shredded is your friend here for speed!
3 cloves Garlic, minced: The aromatic backbone of so many good things. Fresh is best!
1 tsp Fresh Ginger, grated: That little zing that makes it taste so authentic and bright.
2 Green Onions, thinly sliced: For a fresh, oniony bite. We’ll use some in the stir-fry and some for garnish.
1 small Head Cabbage, thinly sliced: The star of the show! Look for pre-shredded coleslaw mix if you want to save even more time.
1 small Sweet Onion, thinly sliced: Adds a lovely sweetness and depth.
1/4 cup Chicken Broth: Helps create our luscious sauce.
3 tbsp Soy Sauce or Tamari: The salty, umami powerhouse. Use tamari if you need a gluten-free option.
1 tbsp Sriracha Mayo: This is the secret weapon for that creamy, spicy kick! You can make your own by mixing mayo and sriracha to your liking.
1/2 tsp Black Pepper: Just a little something to round out the flavors.
3/4 tsp Salt: Adjust to your taste, especially if your soy sauce is on the saltier side.
1 tbsp Toasted Sesame Seeds: For that nutty crunch and visual appeal.
2 tbsp Olive Oil: Or any neutral cooking oil you have on hand.
1 tbsp Rice Vinegar: Adds a bright, tangy note that cuts through the richness.
1 tsp Toasted Sesame Oil: This stuff is potent and adds an incredible nutty aroma. A little goes a long way!

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens, and it’s so straightforward.

Heat things up: Grab your favorite large skillet or a wok and set it over medium-high heat. Add your olive oil and let it get nice and warm – you know, shimmering a bit.
Brown the turkey: Toss in your ground turkey. Now, channel your inner chef and break it up with a spoon as it cooks until it’s nicely browned. Once it’s done, drain off any excess grease. Nobody likes a greasy bowl!
Add the aromatics and veggies: Now, toss in your shredded carrots, minced garlic, grated ginger, and sliced sweet onion. Stir and cook for about 3 to 5 minutes. You want them to soften up just a bit and release their fragrant aromas. It’s starting to smell amazing already, right?
Wilt the cabbage: Add your thinly sliced cabbage to the skillet. It might look like a lot, but don’t worry, it’ll cook down! Stir it around for about 5 minutes until it’s nicely wilted.
Whisk up the sauce: While the cabbage is doing its thing, grab a small bowl. Whisk together the chicken broth, soy sauce (or tamari), rice vinegar, toasted sesame oil, black pepper, and salt. This is our flavor bomb!
Bring it all together: Pour that delicious sauce mixture over everything in the skillet. Give it a good stir to coat all those yummy ingredients. Let it simmer for another 2 to 3 minutes. You’ll see the sauce thicken up just slightly, clinging to all the goodness.
The creamy finish: Stir in the sriracha mayo and about half of your sliced green onions. This adds that irresistible creamy, spicy touch and a pop of freshness.
Serve and enjoy! Ladle this glorious mixture into bowls. Top with a sprinkle of toasted sesame seeds and the remaining green onions for a beautiful finish. Serve it up immediately and bask in the compliments!

Substitutions & Additions

The beauty of this dish is its flexibility! Feel free to play around and make it your own.

Protein Swap: Ground chicken, pork, or even crumbled firm tofu are fantastic alternatives to ground turkey. For a vegetarian option, consider adding edamame or chickpeas.
Veggie Boost: Feel free to add other quick-cooking veggies like snap peas, bell peppers (thinly sliced), or broccoli florets. Just make sure they’re cut small enough to cook through quickly.
Spice Level: If you love heat, add a pinch of red pepper flakes with the garlic and ginger, or a little more sriracha mayo. If you prefer it milder, skip the sriracha mayo and just add a touch more soy sauce.
Gluten-Free: As mentioned, tamari is a great substitute for soy sauce. Ensure all other ingredients are gluten-free as well.
Extra Crunch: Top with some chopped peanuts or cashews for an added nutty crunch.

Tips for Success

A few little tricks can make this dish even more perfect!

Don’t Crowd the Pan: When browning the turkey, make sure there’s enough space in the skillet. If your skillet is too full, the turkey will steam instead of brown, which affects the flavor and texture. Cook in batches if necessary.
Prep Ahead: Chop your veggies and mix your sauce ingredients the night before. This makes assembly on a busy weeknight a breeze! You can even buy pre-shredded cabbage and carrots.
Taste and Adjust: Always taste your sauce before adding it to the skillet. Adjust salt, pepper, or soy sauce to your liking.
High Heat is Your Friend: Cooking at medium-high heat helps to quickly cook the ingredients and develop those delicious caramelized flavors.

How to Store It

Leftovers are a great thing! This Egg Roll in a Bowl stores wonderfully for delicious lunches or quick dinners later in the week.

Let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. I find it reheats best with a splash of extra chicken broth or soy sauce to liven it up again.

FAQs

Got questions? We’ve got answers!

Can I make this ahead of time? Yes! You can prep your veggies and make the sauce a day in advance. The whole dish can be made and stored for 3-4 days in the fridge.
Is this dish spicy? The spice level is moderate thanks to the sriracha mayo. You can easily adjust it by adding more or less sriracha mayo, or omitting it for a milder flavor.
What if I don’t have sesame oil? While toasted sesame oil adds a fantastic flavor, you can omit it or use a little extra olive oil if you’re in a pinch. The dish will still be delicious!

So there you have it! A simple, flavorful, and incredibly satisfying meal that’s going to become a regular in your rotation. Happy cooking, friends!

Deconstructed Egg Rolls

A quick and easy weeknight meal that captures the flavors of takeout egg rolls without the fuss of deep-frying. This dish is flavorful, comforting, and perfect for busy evenings.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet or wok
Small bowl for whisking sauce

Ingredients

Main ingredients

1 lb Ground Turkey can swap for ground chicken or pork
1 cup Carrots, shredded pre-shredded saves time
3 cloves Garlic, minced fresh is best
1 tsp Fresh Ginger, grated
2 Green Onions, thinly sliced some for cooking, some for garnish
1 small head Cabbage, thinly sliced pre-shredded coleslaw mix saves time
1 small Sweet Onion, thinly sliced
1 tbsp Toasted Sesame Seeds for garnish
2 tbsp Olive Oil or any neutral cooking oil

Sauce Ingredients

0.25 cup Chicken Broth
3 tbsp Soy Sauce or Tamari use tamari for gluten-free
1 tbsp Sriracha Mayo or make your own (mayo + sriracha)
0.5 tsp Black Pepper
0.75 tsp Salt adjust to taste
1 tbsp Rice Vinegar
1 tsp Toasted Sesame Oil adds aroma and nutty flavor

Instructions

Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
1 lb Ground Turkey
Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off excess grease.
1 lb Ground Turkey
Add shredded carrots, minced garlic, grated ginger, and sliced sweet onion. Stir and cook for 3-5 minutes until softened and fragrant.
1 lb Ground Turkey
Add thinly sliced cabbage to the skillet and stir for about 5 minutes until wilted.
1 lb Ground Turkey
While cabbage wilts, whisk together chicken broth, soy sauce (or tamari), rice vinegar, toasted sesame oil, black pepper, and salt in a small bowl.
1 lb Ground Turkey
Pour the sauce mixture over the ingredients in the skillet. Stir to coat and let simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the sriracha mayo and about half of the sliced green onions.
1 lb Ground Turkey
Serve immediately, topping with toasted sesame seeds and the remaining green onions.
1 lb Ground Turkey

Notes

This dish stores well in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or soy sauce if needed.