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 Tbsp olive oil, divided; 1 lb ground turkey (or chicken, lean beef); 1 small sweet onion, finely diced; 1 cup shredded carrots; 3 cloves garlic, finely minced; 1 tsp fresh ginger, finely minced; ¼ cup chicken broth; 1 small head cabbage (about 8 cups shredded); 3 Tbsp soy sauce or tamari; 1 Tbsp rice vinegar; ¾ tsp salt; ½ tsp black pepper; 1 tsp toasted sesame oil; Optional toppings: cooked white rice, green onion slices, toasted sesame seeds, sriracha mayo

I love how this dish delivers all the flavor of a classic egg roll—savory ground meat, crunchy cabbage, and that hint of sesame—without the wrapper, and all in one pan.

Why You’ll Love This Recipe

I’ve been making this recipe for years, and I still rave about it. It’s done in under 30 minutes, uses just one skillet so cleanup is minimal, and relies on pantry staples I already have. It’s high in protein, packed with veggies, and fits Keto, Paleo, Whole30, and gluten-free diets. Plus, it’s easy to customize with different meats or extra veggies.

ingredients

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

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

Optional toppings and serving: cooked white rice, green onion slices, 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 until almost done
Push meat aside, add remaining oil and diced onion. Sauté 3–4 minutes until soft
Stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant
Pour in chicken broth and scrape up any browned bits
Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Mix well
Cover, reduce heat to medium-low, and cook 12–15 minutes until cabbage is tender
Remove lid, stir in sesame oil, and serve with your chosen toppings

Servings and timing

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

Variations

Add an egg: I like to top it with a fried or poached egg for extra richness
Load extra veggies: I often use zucchini, Chinese broccoli, mushrooms, or bell peppers
Vegetarian version: I sometimes use tofu, chickpeas, or plant-based crumbles
Boost umami: Stirring in a little fish sauce or oyster sauce deepens the flavor
Add crunch: I toss in chopped water chestnuts
Make it spicy: A drizzle of sriracha or sriracha mayo adds a nice kick

storage/reheating

Storage: I keep leftovers in the fridge for up to 3–4 days. I don’t freeze it, since the cabbage can get soggy
Reheating: I reheat it gently in a skillet over medium-low to keep the texture, or use the microwave if I’m in a hurry

FAQs

What protein can I use instead of ground turkey?

I often use ground chicken or lean beef. Both work great in this recipe.

Can I make this dairy-free and gluten-free?

Yes. I use tamari instead of soy sauce or opt for coconut aminos, and it’s naturally dairy-free.

Can I prep this ahead of time?

Absolutely. I chop the veggies in advance and store them in the fridge. Then it all comes together quickly in one skillet.

Is it freezer-friendly?

I don’t recommend freezing it because the cabbage gets watery when thawed. It’s best enjoyed fresh or from the fridge.

Can I add more vegetables?

Definitely. I like to add mushrooms, zucchini, bell peppers, or even broccoli. I sauté them along with the onions and carrots.

Conclusion

I’m in love with how fast, easy, and satisfying this egg roll bowl is. It’s a go-to from weeknights to meal prep days, and it never disappoints. I hope it earns a permanent spot in your weekly rotation too!