There are many egg roll in a bowl recipes on the internet, but this one…this one is mine + my personal favorite. It is packed with protein from ground turkey, oodles of veggies from bagged coleslaw mix, grated carrots, riced cauliflower, shelled edamame + full of amazing Asian-inspired flavors. This Turkey Egg Roll In A Bowl is one of my go-to quick dinners for when I need an easy win with the family + I adore that I can whip it up in under 30 minutes (start to finish!) thanks to frozen + bagged veggies.

A dinner bowl filled with a serving of eggroll in a bowl. The dinner bowl is sitting on a counter and has a fork sitting in it. Bowl is surrounded by a napkin, another bowl filled with eggroll in a bowl, bowl of chopped chives and a bowl of sesame seeds.

Guys, I wasn’t going to put this recipe up on the blog (I mean….egg roll in a bowl recipes are not exactly new or unique), but after sharing it a few times on my Instagram stories as one of my easy dinners, well, all of you kinda told me that you needed MY version of this delightfully simple stir fry.

So, what makes my recipe different from the bazillion others floating around on the internet? Well, I’ve taken an already veggie-loaded recipe and bumped up the vegetables even more by adding in frozen edamame, frozen riced cauliflower, and extra carrots to the traditional bagged (and oh-so convenient) coleslaw mix used in most egg roll in a bowl recipes. And I also make it with ground turkey because it is a meat I always have on hand, making it extra easy to throw together on the fly (though it is also delicious with the traditional ground pork if that is your jam)!

Extra veggies ✅ protein packed ✅ The last little bit that makes this Turkey Egg Roll in a Bowl “mine” is the blend of Asian-inspired flavors that I opted to use. All very inline with the traditional vibe of egg roll flavors, but just my preferred amounts to make this easy, 30-minute dinner a powerhouse of flavor.

This recipe is wildly delicious all on its own, but we love it over cooked rice or quinoa. It also happened to be dairy-free for those of you who need that. And if gluten-free is what you’re looking for? Just swap in coconut aminos in place of the soy sauce. Works like a dream!

All the ingredients for Veggie-Packed Turkey Egg Roll in a Bowl sitting together before cooking.
Ingredients: olive oil, ground turkey, onion powder, salt + pepper, garlic cloves, fresh ginger, bagged coleslaw mix, frozen riced cauliflower, low-sodium soy sauce (can sub with coconut aminos for gluten-free), fresh carrots (or bagged matchstick carrots), rice vinegar, toasted sesame oil, sriracha (optional), frozen edamame, green onions (garnish), sesame seeds (garnish)

How to make this stir-fry

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Raw ground turkey being cooked in a cast iron pan. A wooden spatula is mixing up the ground meat in the pan. Cast iron pan is sitting on a countertop.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the turkey and use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt + pepper.
Ground turkey being cooked in a cast iron pan. A wooden spatula is mixing up the ground meat, garlic, and ginger in the pan. Cast iron pan is sitting on a countertop.
Cook until the turkey is browned and cooked through, about 7 minutes. Add the garlic and ginger cook for an additional minute or until fragrant.
Four containers containing rice vinegar, sriracha, soy sauce, and sesame oil (all in their own respective containers). Containers are sitting on a countertop.
In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.
A measuring cup filled with rice vinegar, sriracha, soy sauce, and sesame oil being stirred together with a spoon. Measuing cup is sitting on a countertop.
Stir together.
Prepared vegetables sitting together on top of cooked ground meat in a cast iron skillet. Skillet is sitting on a countertop with a measuring cup containing a homemade sauce sitting beside it.
Add the coleslaw mix, carrots, edamame, riced cauliflower to the skillet with the meat.
Prepared vegetables sitting together on top of cooked ground meat in a cast iron skillet. Homemade sauce is being poured on top of the ingredients in the skillet from a measuring cup. Skillet is sitting on a countertop.
Pour the soy sauce mixture over the vegetables and meat.
A cast iron skillet filled with eggroll in a bowl and a fork sitting in the finished dish. The skillet is sitting on a counter. Bowl is surrounded by a napkin, a knob of fresh ginger, a bowl of chopped chives and a bowl of sesame seeds.
Stir everything together and cook for about 5 minutes or until veggies are tender. Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds. Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.

Recipe testing notes from Taesha

  • Up the heat by sprinkling the finished stir fry with red pepper flakes or by mixing up a quick, spicy mayo (mayo + sriracha or your favorite hot sauce to taste) to drizzle over the top.
  • Use ground pork if you prefer. I used ground turkey because it is a meat I always have on hand and makes it easy to throw this egg roll in a bowl stir fry together last minute!
  • Serve it with cooked brown rice, cooked white rice, or cooked quinoa.
  • For a low-carb option, enjoy it on its own.
  • To make gluten free, use coconut aminos instead of soy sauce.

How to store + reheat

While I love this recipe freshly made, the leftovers do make a delightfully hearty lunch. Once cooled, store the cooked egg roll stir fry in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.

Other fast + flavorful veggie-loaded dinners to make…

Did you try this eggroll in bowl recipe and now you’re hungry for more? 

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A dinner bowl filled with a serving of eggroll in a bowl. The dinner bowl is sitting on a counter and has a fork sitting in it. Bowl is surrounded by a napkin, two forks, another bowl filled with eggroll in a bowl, bowl of chopped chives and a bowl of sesame seeds.
5 from 11 votes

Extra Veggie Turkey Egg Roll In A Bowl

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American, Asian
Course: Main Course
There are many egg roll in a bowl recipes on the internet, but this one…this one is mine + my personal favorite. It is packed with protein from ground turkey, oodles of veggies from bagged coleslaw mix, grated carrots, riced cauliflower, shelled edamame + full of amazing Asian-inspired flavors. This Turkey Egg Roll In A Bowl is one of my go-to quick dinners for when I need an easy win with the family + I adore that I can whip it up in under 30 minutes (start to finish!) thanks to frozen + bagged veggies.

Ingredients
 

  • 1 Tablespoon olive oil
  • 1 pound ground turkey, I used 93% lean.
  • 1 teaspoon onion powder
  • salt + pepper to taste
  • 4 cloves garlic, minced
  • ½ Tablespoon fresh grated ginger
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sriracha , optional. You can use less or omit if you prefer your's with little to no spice
  • cup low-sodium soy sauce, can sub with coconut aminos for gluten-free
  • 2 teaspoons toasted sesame oil, this is a key flavor. Do not omit.
  • 1 cup frozen riced cauliflower
  • 12 ounces bagged coleslaw mix
  • 1 cup grated carrots, or bagged matchstick carrots work, too
  • 1 cup frozen edamame
  • sliced green onions, garnish
  • sesame seeds, garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the turkey and use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt + pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
  • Add the garlic and ginger cook for an additional minute or until fragrant.
  • In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.
  • Add the coleslaw mix, carrots, edamame, riced cauliflower to the skillet with the meat. Pour the soy sauce mixture over the vegetables and meat.
  • Stir everything together and cook for about 5 minutes or until veggies are tender.
  • Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds
  • Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.

Notes

Recipe Testing Notes from Taesha
  • Up the heat by sprinkling the finish stir fry with red pepper flakes or mixing up a quick spicy mayo (mayo + sriracha or your favorite hot sauce to taste) to drizzle over the top.
  • Use ground pork if you prefer. I used ground turkey because it is a meat I always have on hand and makes it easy to throw this egg roll in a bowl stir fry together last minute!
  • Serve it with cooked brown rice, cooked white rice, or cooked quinoa.
  • For a low-carb option, enjoy it on its own.
  • To make gluten free, use coconut aminos instead of soy sauce.
Serving: 314grams or 1/4 of the recipe, Calories: 329kcal, Carbohydrates: 18g, Protein: 29g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 979mg, Potassium: 867mg, Fiber: 6g, Sugar: 7g, Vitamin A: 5538IU, Vitamin C: 56mg, Calcium: 126mg, Iron: 3mg