Name: Egg Roll in a Bowl (Paleo · Keto)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons olive oil, divided; 1 pound ground turkey; 1 small sweet onion, finely diced; 1 cup shredded carrots; 3 garlic cloves, finely minced; 1 teaspoon fresh ginger, finely minced; ¼ cup chicken broth; 1 small head cabbage (about 8 cups shredded); 3 tablespoons soy sauce or tamari; 1 tablespoon rice vinegar; ¾ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon toasted sesame oil; Optional toppings: cooked white rice, green onions, toasted sesame seeds, sriracha mayo

I love this deconstructed egg roll in a bowl—it’s a one‑skillet, low‑carb dish that delivers all the familiar flavors of an egg roll without the wrapper. With ground turkey, shredded cabbage and carrots, garlic, ginger, sesame oil, and a dash of soy sauce, it comes together in about 30 minutes and makes cleanup a breeze. Egg Roll in a Bowl (Paleo · Keto)

Why You’ll Love This Recipe

I love how quick and easy this dish is—ready in under 30 minutes using just one skillet and pantry‑friendly ingredients I usually have on hand. It’s protein‑packed, veggie‑filled, and perfect for paleo, keto, Whole30, or low‑carb eating. Plus it’s endlessly customizable: I can switch protein, freshen up with extra veggies, or turn up the umami with coconut aminos.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil, divided
1 pound ground turkey
1 small sweet onion, finely diced
1 cup shredded carrots
3 garlic cloves, finely minced
1 teaspoon fresh ginger, finely minced
¼ cup chicken broth
1 small head cabbage (about 8 cups shredded)
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon toasted sesame oil

Optional toppings: cooked white rice, green onions, toasted sesame seeds, sriracha mayo.

directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes, breaking it up until nearly done.
Push turkey to one side and add remaining olive oil and diced onion. Cook for 3–4 minutes until softened.
Stir in carrots, garlic, and ginger; cook for 1–2 minutes until fragrant.
Pour in chicken broth and scrape any browned bits from the pan bottom.
Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Stir to combine, then cover and reduce heat to medium‑low. Cook for 12–15 minutes until cabbage is tender.
Remove lid, stir in sesame oil, and adjust seasoning.
Serve hot—over cauliflower rice or with white rice if not keeping it low‑carb—and top with green onions, sesame seeds, or sriracha mayo as desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add an egg: I sometimes top mine with a fried or poached egg for extra richness.
Loaded veggies: I’ll toss in veggies like zucchini, Chinese broccoli, or squash.
Vegetarian: I swap turkey for tofu or chickpeas for a plant‑based twist.
Extra umami: I’ll add a splash of coconut aminos or a drop of sesame paste.
Crunchy touch: Adding water chestnuts at the end gives a nice crunch.
Spicy kick: Sriracha mayo, sriracha, or gochujang are my go‑to spicy toppings.

storage/reheating

I store leftovers in a sealed container in the refrigerator for up to 3–4 days. I don’t recommend freezing—cabbage gets watery when thawed. I reheat on the stove over medium‑low for best texture, though microwaving works in a pinch.

FAQs

How can I make this dish gluten‑free?

I use tamari or coconut aminos instead of regular soy sauce to keep it gluten‑free.

Can I use coleslaw mix instead of shredding cabbage and carrots?

Absolutely—I sometimes use a 16‑oz bag of coleslaw mix for convenience, though I find freshly shredded veggies taste a bit better.

Is this recipe suitable for Whole30?

Yes—if I replace soy sauce with coconut aminos and skip any added sugar, it fits the Whole30 diet perfectly.

What meat can I substitute for turkey?

I’ve used ground chicken and lean ground beef. Both work great and offer slightly different flavor profiles.

Can I make this ahead?

I’ll prep veggies and turkey ahead of time, then cook when ready. The finished dish reheats well and still tastes fresh.

Conclusion

This Egg Roll in a Bowl is one of my favorite weeknight meals—it’s fast, flexible, flavorful, and fuss‑free. Whether I’m short on time, watching carbs, or feeding a crowd, it delivers every time. I love having it in my regular dinner rotation and hope it becomes a favorite for you, too!