My Egg Roll in a Bowl recipe is not only vibrant, but packed with all the flavors you love in traditional egg rolls, but deconstructed and served in a bowl. I used lean ground turkey and tons of veggies like cabbage and carrots with a simple sauce.

Egg Roll in a Bowl = Deconstructed Egg Rolls!

Whether you’re looking for a low-carb dinner idea or just a healthier egg roll without the deep frying, this egg roll in a bowl recipe is for you! It’s a Fit Foodie Finds reader favorite recipe and we’re so glad you stumbled upon it because we know you’ll love it too.

I personally love this recipe because it’s an easy way to get almost 30g of protein and tons of veggies. You can serve it as-is, or over rice! I recently made this recipe again and swapped all of the veggies for a simple bag of coleslaw and it was so good.

Egg Roll in a Bowl Ingredients

Sauce

• Soy sauce: the basis of the sauce is made up with soy sauce. Feel free to swap for tamari for a similar flavor.
• Chili garlic sauce: chili garlic sauce adds some heat to this sauce. If you can’t find it/don’t have it, feel free to use sriracha or chili crunch.
• Honey: honey really balances out the spicy and acidic flavors of this recipe. It’s optional, but we love it.
• Rice vinegar: rice vinegar is mild and so yummy.
• Sesame seeds: sesame seeds add just the right hint of sesame flavor.
• Olive oil: we used olive oil to help cook the ground turkey so it wouldn’t stick, but coconut oil or avocado oil work too.

Veggies

• Shredded carrots: feel free to buy shredded carrots or shred your own.
• Shredded green cabbage: green cabbage is the most classic ingredient in egg rolls, so don’t skip it!
• Red onion: we’re onion people. Any color works.
• Sliced pea pods: The sliced pea pods actually go in raw to create an amazing texture.

PS: you can always buy a classic coleslaw mix instead of all of the above separate veggies.

Meat & Eggs

• Eggs: eggs are a great extra protein add and they also provide great texture.
• Ground turkey: we are using ground turkey in this recipe, but it totally works with ground chicken, ground pork, or ground beef too! 

How to Make an Egg Roll in a Bowl

These deconstructed egg rolls are easy to whip up, and reheat just as well, making them a great option for serving a crowd or meal prepping for the week. Let’s walk ya through it:

Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Then, set the sauce aside for later.

Next, heat a large skillet over medium/high heat and add olive oil. Once the olive oil is fragrant, add the ground turkey and cook until the turkey is no longer pink, making sure to break the ground turkey into small pieces as it cooks.

Then, add shredded carrots, shredded cabbage, sliced red onion, and the sauce to the pan and mix everything together. Keep the pea pods out of the pan for now! You’ll sauté those in a bit. Cook everything together on medium for 3-5 minutes, stirring every minute or so.

Push the meat and vegetables to the side of the pan, and crack 2 eggs into the empty side of the pan. Using a spatula, scramble the eggs while they cook. When the eggs are fully cooked, fold them into the meat and vegetables, mixing everything together thoroughly.

Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute. You’ll want to wait to add the pea pods til right now to ensure that they don’t get mushy in the sautéing process!

Serve and Enjoy!

Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro! Serve in a bowl with one of the following delicious and nutritious pairings below.

Egg Roll in a Bowl Recipe Pairings

This recipe is delicious as a stand-alone, but if you’re looking to serve it as a side dish, or in a bowl with quinoa or rice, we highly recommend any of the following:

Got leftovers? Transfer leftovers into an airtight container. Store in the fridge for up to 3 days.

This seared balsamic skirt steak caprese is a summertime favorite in my family! Em and I have been making this for YEARS at family cabin get togethers, and it’s always a hit. With quintessential summer flavors like grilled steak (yum!), fresh, flavorful tomatoes and basil, and a delicious homemade balsamic marinade, it truly can’t be beat. Plus, this dish packs 48g of protein per serving!

I love serving mine sliced on a big cutting board and eating family style at the picnic table. I’m nostalgic for family cabin time just thinking about it

Ingredients Worth Spotlighting

• Skirt steak: you will easily be able to find a 2-3 lb. skirt steak at major grocers or butchers. You can also substitute for a flank steak if you prefer that cut. Either way, it’s a very affordable cut of meat that after marinating and searing is super juicy and tender.
• Balsamic vinegar: the bedrock of caprese flavor! You’ll use it in both the steak marinade and the caprese salad topping.
• Basil: I don’t know about you, but I cannot get enough of fresh basil in the summer months. I have a basil plant in a pot on my patio, and love being able to pull a few fresh basil leaves off whenever I need it. The flavor can’t be beat!
• Cherry tomatoes: Honestly, any fresh tomatoes will work for this recipe, but I prefer using cherry or grape tomatoes for both the sweet flavor and ability to eat one in every bite.

Time to Get Cooking

Then, transfer the steak to a large bowl or a gallon-size Ziploc bag. I prefer the bag method because then you can pour the marinade right into the bag with the steak, and seal it up before placing in the fridge.

Cover the steak and refrigerate it for at least 30 minutes, BUT I highly recommend 2+ hours. Why? The longer you marinate the steak, the more flavorful and tender it will be.

Make sure your cast-iron skillet is warmed to medium/high heat, and add olive oil. Wait until the olive oil is hot before adding the steak to the pan. Sear the meat on each side until the internal temperature reaches 135-140ºF.

Sides That Pair Well With Steak Caprese

Obviously, I recommend serving this skirt steak with the caprese salad topping you’ll find in the recipe card. The flavors pair perfectly with the steak marinade and make this dish a whole dang delicious meal.

Looking for other sides to pair? I recommend:

Potatoes! My crispy air fryer potatoes, grilled red potatoes or smashed red potatoes would all be great options.

Veggies: My grilled corn on the cob, sautéed green beans or grilled asparagus would all pair nicely.

Pasta Salad: This deviled egg pasta salad or creamy roasted red pepper pasta salad would both be delish.

Best Way to Store Leftovers

Let your steak cool completely. Then, transfer it into an airtight container and refrigerate for up to 3-5 days. But honestly, I rarely have leftovers when I serve this dish

More Steak Recipes You’ll Love