Easy Egg Roll in a Bowl Recipe

Ingredients

• 1 lb Ground Turkey (lean, 93% lean)
• 2 Tbsp Oyster Sauce (Chinese brand preferred)
• 2 Tbsp Soy Sauce (Regular or low‑sodium)
• 1 Tbsp Honey (Raw or light)
• 2 cups Cabbage (Shredded, green cabbage)
• 1 cup Carrots (Julienned)
• 1 medium Red Bell Pepper (Sliced thin)
• 1/2 cup Green Onions (Sliced)
• 1/4 cup Mayonnaise (Regular or light)
• 1 tsp Toasted Sesame Oil (Adds nutty flavor)
• 1 tsp Lime Juice (Freshly squeezed)
• 1 tsp Sriracha (Adjust to heat preference)
• 1 Tbsp Water (To thin mayo)
• 2 Tbsp Cashews (Chopped, unsalted)
• 2 Tbsp Fresh Cilantro (Chopped)
• 1 Tbsp Vegetable Oil (For stir‑fry)
• Pinch Salt (Optional, to taste)
• Pinch Black Pepper (Optional, to taste)

Instructions

1. Make the Sweet‑Savory Sauce

   In a small bowl, whisk together oyster sauce, soy sauce, and honey until smooth.

   Time: PT2M

2. Prepare Spicy Mayo

   Combine mayonnaise, toasted sesame oil, lime juice, sriracha, and water in another bowl; whisk until creamy and slightly thinned.

   Time: PT2M

3. Prep the Vegetables

   Shred the cabbage, julienne the carrots, slice the bell pepper, and chop the green onions. Set aside in a bowl.

   Time: PT10M

4. Cook the Ground Turkey

   Heat vegetable oil in the skillet over medium‑high heat. Add the ground turkey, breaking it up with the spatula, and cook until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

5. Add the Base Sauce

   Pour the prepared oyster‑soy‑honey sauce over the cooked turkey, stir to coat, and cook for 1 minute to meld flavors.

   Time: PT1M

   Temperature: Medium‑high heat

6. Stir‑Fry the Vegetables

   Add the shredded cabbage, carrots, bell pepper, and green onions to the skillet. Stir‑fry, tossing frequently, until the veggies are wilted but still crisp, about 6 minutes.

   Time: PT6M

   Temperature: Medium‑high heat

7. Adjust Moisture (Optional)

   If the bowl looks dry, drizzle an extra teaspoon of the sweet‑savory sauce and stir briefly.

   Time: PT1M

   Temperature: Medium‑high heat

8. Plate and Finish

   Divide the turkey‑veggie mixture among serving bowls. Drizzle generous amounts of spicy mayo on top, then sprinkle chopped cashews and cilantro.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

4g