Easy Egg Roll in a Bowl Recipe

Ingredients

• 1 lb Ground Turkey (preferably 93% lean)
• 1 tablespoon Vegetable Oil (for stir‑frying)
• 2 cups Cabbage (shredded, green cabbage works best)
• 1 cup Carrots (julienned or match‑stick size)
• 1 cup Red Bell Pepper (sliced thin)
• 1/2 cup Green Onions (sliced, both white and green parts)
• 2 tablespoons Oyster Sauce (adds umami and slight sweetness)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Honey (balances the salty sauces)
• 1/2 teaspoon Salt (optional, adjust to taste)
• 1/4 cup Mayonnaise (regular or light)
• 1 teaspoon Toasted Sesame Oil (gives nutty aroma)
• 1 teaspoon Lime Juice (freshly squeezed preferred)
• 1 teaspoon Sriracha (adjust for heat; gochujang works too)
• 1 tablespoon Water (to thin the spicy mayo)
• 2 tablespoons Cashews (roughly chopped for crunch)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare the Sweet‑Savory Sauce

   In a small mixing bowl whisk together oyster sauce, soy sauce, honey, and the pinch of salt until the honey is fully dissolved.

   Time: PT5M

2. Make the Spicy Mayo Drizzle

   Combine mayonnaise, toasted sesame oil, lime juice, sriracha (or gochujang), and water in another small bowl. Stir until smooth and slightly runny.

   Time: PT3M

3. Prep the Vegetables

   Shred the cabbage, julienne the carrots, slice the bell pepper into thin strips, and slice the green onions on the diagonal.

   Time: PT10M

4. Cook the Ground Turkey

   Heat the skillet over medium‑high heat, add the vegetable oil, then add the ground turkey. Break it up with the spatula and season with a pinch of salt. Cook, stirring occasionally, until the meat is no longer pink and begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Stir‑Fry the Vegetables

   Add the shredded cabbage, carrots, bell pepper, and green onions to the skillet with the turkey. Stir‑fry for 3–4 minutes, or until the veggies have wilted but still retain a slight crunch.

   Time: PT4M

   Temperature: medium

6. Combine with Sauce

   Pour the prepared oyster‑soy sauce over the meat‑veggie mixture. Stir well to coat everything evenly and cook for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: medium

7. Plate and Finish

   Divide the stir‑fry into four serving bowls. Drizzle generous amounts of the spicy mayo over each bowl, then sprinkle chopped cashews and fresh cilantro on top.

   Time: PT2M

Nutrition Facts

Calories

290

Protein

25 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g