Turkey Egg Roll in a Bowl

by Kayla Berman on October 1, 2025 0 comments

Get your Asian takeout fix with my better-for-you Turkey Egg Roll in a Bowl recipe. This spectacularly easy 30 minute meal is made with just 10 basic ingredients with only one pan, clocks in under 300 calories per serving (with more than 20 grams of protein, no less), and is loaded with veggies!

Do your budget a favor—put down those takeout menus and make a deliciously savory turkey egg roll bowl instead! This fast and flavorful meal has all the salty, umami charm of your favorite deep-fried appetizer, but is leaner, fresher, and easier to make. The secret weapons? Ground turkey and shredded coleslaw mix.

When it comes to weeknight dinners, quick-cooking ingredients like ground meat are real life-savers. From my ground turkey teriyaki rice bowls and Asian-inspired ground beef and pepper rice bowls to air fryer ground chicken burgers and this healthy egg roll in a bowl with ground turkey, there are tons of ways to whip up a delicious meal in less than an hour.

Similarly, a bag of coleslaw mix makes your prep work almost non-existent. The only things you have to chop to make this inside out egg roll bowl are scallions, garlic and ginger—though you’re welcome to cheat with jarred minced garlic and ginger paste. Once your prep is done, the whole thing comes together in a flash. Just brown the meat, sauté the veggies, and dig in!

Looking for more easy recipes with ground turkey? Try my butternut squash turkey chili, ground turkey sweet potato bake, or turkey bolognese next!

Why You’ll Love This Easy Ground Turkey Recipe

Perfect for Meal Prep – While it’s quick enough to make on a busy night, this turkey egg roll in a bowl recipe is also excellent for making ahead and reheating when you need it. The flavors deepen after a night in the fridge, and you can freeze it for longer-term storage!
Macro Magic – With roughly 4 grams of net carbs, over 20 grams of protein, and less than 20 grams of fat per serving, this low carb egg roll bowl is ideal for anyone watching their macros.
Versatile – Don’t you love when there’s more than one way to enjoy a meal? Eat this ground turkey stir-fry plain for a light meal, or serve it over rice, cauliflower rice, or Asian-style noodles for a heftier plate. You can also serve it with crispy wonton chips as a snack!

Nutritional Deep Dive

Each serving of this easy turkey egg roll in a bowl packs a balanced mix of macronutrients to keep you feeling full and satisfied. Each serving comes in at 278 calories, making it a light but satisfying option for lunch or dinner.

With 23.5 grams of protein, it’s a great way to keep you feeling full and fueled, while the 6.6 grams of carbs and 2.5 grams of fiber provide just enough energy and digestion support without weighing you down. The recipe also contains 17.2 grams of healthy fats, which keep the dish flavorful and satiating.

One of the best things about a turkey egg roll in a bowl is how easy it is to adjust the ingredients to fit your needs. A few ideas:

For more fiber, add extra veggies like shredded carrots, bell peppers, zucchini noodles, or mushrooms to the sauté. You can also swap coleslaw mix for broccoli slaw, which has a bit more crunch and fiber than cabbage and carrots. Alternatively, stir in edamame or sprinkle with chia or flax seeds before serving.
For less fat, use extra-lean ground turkey (93/7 or 99% fat-free). You can also cut back on the flavorful sesame oil, or replace half with a splash of rice vinegar for flavor without the added fat. For even lower fat, use a light spritz of cooking spray instead of neutral oil for sautéing.
For more protein, stir in scrambled eggs or egg whites at the end for a boost of lean protein. (It might sound weird, but remember: egg is often added to fried rice. Since the flavors are similar, it totally makes sense here!) Or, top with a sprinkle of shelled edamame. Finally, swap in higher-protein liquid aminos for the soy sauce for an extra little boost—each tablespoon has about 2 grams!
For fewer carbs, keep it simple with plain shredded cabbage instead of a mix with carrots. You can also serve it over cauliflower rice or zoodles instead of rice or noodles if you’re bulking up the portion.

INGREDIENT SPOTLIGHT: GROUND TURKEY

Ground turkey is one of those ingredients that checks a lot of boxes. It’s high in protein, which means it’ll keep you full and give your body what it needs to stay strong and energized. Plus, if you go for the leaner blends, it usually has less saturated fat than ground beef, so you get all the flavor without feeling weighed down.

It’s also a sneaky source of B vitamins and selenium, which help with energy and overall wellness. Compared to ground chicken, turkey has a little more richness in flavor, and compared to beef, it often comes with fewer calories and less fat. Basically, it’s the sweet spot between light and hearty!

When shopping for ground turkey, you’ll notice a range of fat percentages. Lean ground turkey (93/7 or 99% fat-free) is a smart choice if you’re aiming to keep calories and saturated fat lower while still getting plenty of protein. On the other hand, blends with a slightly higher fat content (like 85/15) tend to be juicier, more flavorful and are often cheaper—great if you want a richer taste or are cooking for a crowd.

Ingredients & Substitutions

Neutral Oil – Avocado oil is my favorite, thanks to a heart-healthy assortment of monounsaturated fats. If you’re on a budget, canola oil is another great option!
Ground Turkey – As mentioned above, ground turkey can come in several different lean/fat ratios. If you’re concerned about fat, reach for “extra lean.”
Green Onions – Also known as scallions. You’ll want both the whites/pale greens for sautéing and the dark greens for a pretty garnish.
Fresh Ginger – Fresh ginger keeps well in the crisper drawer for weeks at a time, but you’re welcome to use jarred or tubed ginger paste for a shortcut.
Garlic – Fresh is best, but jarred minced garlic or garlic paste work too. In a pinch, swap in ¼ teaspoon of garlic powder per clove of fresh.
Coleslaw Mix – This pre-shredded cabbage and carrot combo is super convenient. You can also use bagged cabbage salad blends if you prefer chunkier veggies, but omit the salad dressing and crunchies that come in the package.
Soy Sauce – For a pop of salty, umami goodness. You’re welcome to swap in low-sodium soy sauce, tamari, liquid aminos or coconut aminos.
Sesame Oil – Dark toasted sesame oil adds a big hit of nutty flavor. Regular sesame oil doesn’t taste like much, but it does work as a neutral cooking oil!
Red Pepper Flakes – Perfect for adding a little kick. Feel free to add more or less per your heat tolerance. You can also swap in other spicy chili powders like cayenne or gochugaru if needed.
Sesame Seeds – For a pretty, crunchy, flavorful garnish. If possible, use both black and white sesame seeds for the greatest visual impact. Note that they’ll taste better if you give them a quick toast in a dry pan first.

How to Make Ground Turkey Egg Roll in a Bowl

Step 1: Cook Turkey. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the ground turkey, break it up with a spatula, and cook until it’s nicely browned. Transfer the turkey to a plate and loosely cover it with foil to keep warm.

Step 2: Sauté Aromatics. Add the rest of the oil to the same pan, then toss in the white parts of the green onions along with the ginger and garlic. Stir them around for about a minute, just until they smell super fragrant.

Step 3: Wilt Veggies. Add the coleslaw mix, soy sauce, sesame oil, and a pinch of red pepper flakes. Stir everything together and cook until the cabbage softens to your liking.

Step 4: Bring It Together. Stir the turkey back into the pan and cook for another 1–2 minutes, just until everything is heated through.

Step 5: Serve & Enjoy. Divide into bowls, then finish with the reserved green onion greens and a sprinkle of sesame seeds.

Optional Variations

Gluten-Free – Use tamari or coconut aminos for a gluten-free soy sauce alternative.
Soy-Free – Coconut aminos or liquid aminos can be used instead of soy sauce.
Swap Meat – Make a chicken egg roll in a bowl by swapping in ground chicken, or use ground beef, ground pork, or ground bison.
Meat-Free – Use your favorite vegan meat crumbles (e.g. TVP or Gardein Ground Be’f) for a vegan-friendly alternative.
Whole30 Egg Roll in a Bowl – To make a paleo egg roll in a bowl that’s Whole30 compliant, swap out the soy sauce in favor of coconut aminos. If you’d like to bulk it up for serving, cauliflower rice, zoodles, or heart of palm noodles are great options!

Expert Tips

Use the right pan. A large skillet or wok works best so the veggies have room to sauté instead of steam.
Choose your turkey wisely. Lean ground turkey (93/7 or leaner) will keep the dish lighter, but a mix with a little more fat adds extra flavor and juiciness.
Don’t overcook the turkey. Once it’s browned and no longer pink, pull it from the pan. This keeps it juicy and prevents it from drying out.
Don’t skimp on aromatics. Fresh ginger and garlic are what give this recipe its punch—using fresh instead of powdered makes a big difference.
Cook the veggies to your taste. If you like a bit of crunch, cook the coleslaw mix just until slightly wilted. For a softer texture, let it go a few extra minutes.
Keep it balanced. A splash of sesame oil goes a long way—use it for flavor, not as a cooking oil. Too much can overpower the dish.

Serving Suggestions

This turkey egg roll in a bowl is delicious all on its own, but it’s also easy to dress up depending on what you’re craving. Keep it simple and enjoy it plain in a bowl, or make it heartier by serving it over rice or cauliflower rice for a low-carb option. For a noodle twist, try it on top of Asian noodles, zoodles, or even heart of palm noodles.

If you want a little crunch, scoop it up with crispy fried wonton chips or add some chopped peanuts or cashews. For extra greenery, tuck it into lettuce cups. And for extra flavor, don’t be shy with toppings—a drizzle of sweet chili sauce, sriracha, or even a splash of hoisin is an excellent way to customize your bowl.

Storage and Reheating Instructions

Refrigerator: Let the turkey egg roll in a bowl cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezer: For longer storage, you can also freeze it for up to 2 months. Just portion into freezer-safe containers, then thaw overnight in the fridge before reheating.
Reheat gently in the microwave or in a skillet over medium heat until warmed through.

FAQs

Can you use ground turkey for egg roll in a bowl?

Heck yeah! It’s a great option for a lighter meal.

Can you make egg roll in a bowl ahead of time? Does it reheat well?

Absolutely! This is one of my favorite meal prep recipes. Hop up to “storage & reheating” for more details.

Does egg roll in a bowl freeze well?

It sure does! Check out the “storage & reheating” section for more details.

Is egg roll in a bowl low-carb, high-protein, or low calorie?

Yes, yes, and yes! This egg roll in a bowl is considered low-carb, high-protein, and lower in calories, especially compared to a traditional fried egg roll. Using lean ground turkey plus lots of veggies keeps the protein high and the carbs minimal, making it a light but filling option.

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