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25-Minute Egg Roll Bowls

Everything good about an egg roll — browned ground turkey, crisp-tender cabbage and carrots, ginger-garlic soy sauce — cooked in one large skillet with no wrapper, in 25 minutes, about 30g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb ground turkey 93% lean
  • 1 tbsp toasted sesame oil divided
  • 1 medium yellow onion thinly sliced
  • 1 tbsp fresh ginger grated (about a 1-inch piece)
  • 4 cloves garlic minced
  • 1 (14 oz) bag coleslaw mix shredded cabbage and carrots
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1–2 tsp sriracha plus more for serving
  • 1 tsp honey optional; balances the soy sauce
  • 4 green onions thinly sliced, plus more for serving
  • 1 tbsp sesame seeds plus more for serving

Equipment

  • Large deep skillet (12-inch) or a wok
  • Wooden spoon or spatula

Method
 

  1. Heat 2 teaspoons of the sesame oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 5–6 minutes. Drain off any excess liquid.
  2. Push the turkey to the edges and add the onion to the center. Cook 1 minute, then stir in the ginger and garlic; cook 1 minute more, until fragrant.
  3. Add the coleslaw mix straight from the bag — it will look like a mountain; that's fine. Pour over the soy sauce, rice vinegar, sriracha, and honey (if using). Toss everything together with tongs so the sauce coats the cabbage.
  4. Cook, tossing every minute or so, until the cabbage has wilted down but still has bite — bright, slightly glossy, and crisp-tender, not mushy, about 4–5 minutes.
  5. Drizzle over the remaining teaspoon of sesame oil and toss in the green onions. Taste and adjust — more soy sauce for salt, more sriracha for heat, a squeeze of lime if you like it bright.
  6. Scoop into bowls and top with extra green onions, sesame seeds, and your pick of sriracha, chili crisp, or sriracha mayo.

Notes

Food safety: ground turkey must reach 165°F internally — the browning plus the simmer guarantees it. Keep the cabbage crisp-tender — pull it while it still has bite; don't hold it at low heat. Leftovers 4 days refrigerated; not recommended for freezing (cabbage turns watery). Protein ~30g/serving estimated from USDA FoodData Central; not lab-tested.