Turkey Egg Roll in a Bowl (Gluten-Free)

This quick and easy egg roll in a bowl recipe combines the classic flavors of your favorite Chinese take-out item with a savory sauce to create a healthy, one-pot dinner that’s fresh, nourishing, and ready in 30 minutes or less.

If you’ve ever wished that yummy egg roll filling could be a meal on its own, egg roll in a bowl might be your new favorite recipe. Packed with lean ground turkey, pre-shredded veggies, fresh ginger, toasted sesame seeds, and a savory, gluten-free sauce, it’s a low-carb, nutrient-rich meal that satisfies with every bite.

Best of all, this recipe comes together in one pot with minimal prep—great for weeknights or meal prepping. Whether you enjoy it on its own as a low-carb dinner or over quinoa or brown rice for a more substantial meal, this crunchy egg roll bowl is a healthier alternative to take out any night of the week.

If you like quick, veggie-forward meals with lean protein, make sure you try my Healthy Shrimp Stir-Fry Recipe next.

Why You’ll Love It

This egg roll in a bowl recipe balances fresh flavor, wholesome nutrition, and convenience:

• Quick and easy one-pot dinner – From stovetop to table in about 30 minutes, with minimal prep and cleanup. For another speedy one-pot meal, try my Ground Turkey Bowls.
• Packed with flavor – Savory ground turkey, aromatic garlic and ginger, crisp cabbage, and an umami-rich sauce make every bite delightful.
• Nutrient-rich – Lean protein, fiber-rich, non-starchy vegetables, and wholesome seasonings create a balanced, nourishing meal.
• Naturally gluten-free, dairy-free, and egg-free (despite the name!) – With both vegan and no-added-sugar options.

Egg Roll in a Bowl Ingredients

• GROUND TURKEY – Lean, mild, and full of protein. Look for organic, free-range, or pastured poultry whenever possible.
• COLESLAW MIX – Saves prep time and clean-up. Grab one with a mix of red and white cabbage, plus carrots.
• GREEN ONIONS (AKA SCALLIONS) – Add a mild onion flavor and a pop of color. Rinse them well after slicing, as sand can get trapped in the green tops.
• AMINOS – A mix of gluten-free Bragg Liquid Aminos and coconut aminos forms the base of the sauce, featuring a salty, umami flavor with a hint of natural sweetness.
• GARLIC – Add savory flavor. Crush the cloves and let them sit while you prep the onions to activate beneficial enzymes.
• GINGER – Fresh minced ginger adds a subtle warmth to the sauce. Use jarred minced ginger to save time.
• TOASTED SESAME SEEDS – Add a rich, nutty crunch without the need for sesame seed oil. Use white sesame seeds or a 50/50 blend of black and white for a prettier dish.
• BAMBOO SHOOTS – Optional, but a simple way to add more fiber, flavor, and crunch.
• CILANTRO – A pretty garnish with fresh flavor.

See the full list of ingredients and instructions in the recipe card below.

Easy Swaps

This egg roll in a bowl recipe is flexible, so improvise as needed:

• Ground chicken works just as well as turkey, but it’s not quite as flavorful.
• Extra virgin olive oil in place of avocado oil.
• Instead of green onions, you can use a red or yellow onion, or a large shallot. You’ll need about ½ cup, chopped.
• For no added sugar, use a few drops of liquid stevia or Pure Liquid Monk Fruit Drops to taste instead of honey. Also, consider omitting the coconut aminos, although the sugar is minimal.

How to Make Egg Roll in a Bowl

If you’d like to serve this dish over quinoa or brown rice, start by cooking the grains according to package instructions, substituting low-sodium broth for water to add flavor.

1. In a large 6.5-quart pot, heat the avocado oil over medium heat. Add the sliced green onions and sauté until they begin to soften, about 2-3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute.
2. Add the ground turkey to the pot. Use a wooden spoon to break it into small pieces and cook, stirring occasionally, until it’s fully cooked and no longer pink, about 8-10 minutes. While the turkey cooks, make the sauce and toast the sesame seeds.
3. In a small bowl, whisk all the sauce ingredients until emulsified. Set aside.
4. Toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 2–3 minutes. Gently shake the pan while toasting and immediately transfer the toasted seeds to a plate to prevent burning.
5. Once the turkey is cooked, add the coleslaw mix (and bamboo shoots if using) to the pot. Pour the sauce over the mixture and stir until everything is well coated. Continue cooking for 5-8 minutes until the cabbage is slightly softened but still has a bit of crunch.
6. Remove from the heat, stir in the toasted sesame seeds, and garnish with fresh cilantro if desired. Serve on its own for a low-carb meal, or with a scoop of cooked quinoa or brown rice for a heartier dish.
7. Refrigerate in an airtight glass container up to 3 days. Reheated leftovers taste delicious for lunch!

Tips for Extra Flavor

• Add Purple Cabbage – For more color and healthy antioxidants. Throw in an extra carrot, too, if you have one (sometimes coleslaw mixes are stingy with their ingredients). Thinly slice the cabbage with a sharp knife and use a box grater or food processor to shred the carrot in a flash.
• Reserve Green Onion Tops – Use them as a garnish if you like a sharp, onion flavor, but cook the white parts per the recipe instructions.
• Tasty Grains – If adding cooked quinoa or brown rice, cook it in low-sodium chicken, beef, or veggie broth instead of water. It tastes so much better!

Egg Roll Bowl Variations

• Add Eggs: Even though egg rolls don’t actually contain eggs in the mix, you can add some for extra protein. Mix 1-2 scrambled eggs with the ground turkey to give it a texture similar to fried rice. Or try topping each serving with a fried egg over easy for a yolky sauce.
• Swap Proteins: Try shrimp, lean ground beef, or Ground Bison for alternative proteins, especially if you’re trying to get more iron.
• Add Tomato Paste: While not a traditional ingredient, tomato paste adds mild acidity that enhances the flavor. If you have an open jar you want to use up, add 2 heaping tablespoons to the sauce.
• Raw Peanuts: For extra crunch.
• Reduces Sodium: Cut the Bragg Liquid Aminos to ⅛ cup and add ⅛ cup of water or low-sodium broth to replace the moisture.
• Allergies: Omit the sesame seeds and/or coconut aminos.
• Vegans: Use organic tofu instead of ground turkey and swap a few drops of liquid stevia or pure monk fruit drops for the honey.

FAQs

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Turkey Egg Roll in a Bowl (Gluten-Free)

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• Author: Chelsea Allard
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Sauté
• Cuisine: Asian
• Diet: Gluten Free

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Description

This tasty egg roll in a bowl recipe is a quick and easy one-pot dinner made with ground turkey, coleslaw mix, and a savory ginger sauce. It’s naturally gluten-free, dairy-free, and full of colorful, low-carb veggies. Top it with fresh cilantro and toasted sesame seeds for extra flavor. Can be served with quinoa or brown rice for a heartier meal, but it’s just as satisfying on its own.

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Ingredients

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Egg Roll in a Bowl:

1 tablespoon avocado oil

1 large bunch green onions (aka scallions), sliced, rinsed well

3 large garlic cloves, finely chopped

1 pound ground turkey or chicken

1 (14-ounce) bag coleslaw mix

1 (14-ounce) can bamboo shoots, drained and rinsed (optional)

2 teaspoons toasted sesame seeds

Fresh cilantro (for garnish)

Sauce:

1/4 cup Bragg Liquid Aminos

1 tablespoon coconut aminos

1 tablespoon avocado oil

1 tablespoon minced ginger

1 teaspoon raw honey

Optional:

1/2 cup cooked quinoa or brown rice per serving

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Instructions

Sauté the onions: In a large 6.5-quart pot, heat the avocado oil over medium heat. Add the sliced green onions and sauté until they begin to soften, about 2-3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute.

 

Brown Turkey: Add the ground turkey to the pot. Use a wooden spoon to break it into small pieces and cook, stirring occasionally, until it’s fully cooked and no longer pink, about 8-10 minutes. While the turkey cooks, make the sauce and toast the sesame seeds.

 

Make the Sauce: In a small bowl, combine all the sauce ingredients and whisk until emulsified. Set aside.

 

Toast the Sesame Seeds: In a dry pan over medium heat until golden and fragrant, about 2–3 minutes. Gently shake the pan while toasting and immediately transfer the toasted seeds to a plate to prevent burning.

 

Add the Coleslaw: Once the turkey is cooked, add the coleslaw mix (and bamboo shoots if using) to the pot. Pour the sauce over the mixture and stir until everything is well coated. Continue cooking for 5-8 minutes until the cabbage is slightly softened, but still has a bit of crunch.

 

Garnish: Remove from the heat, stir in the toasted sesame seeds, and garnish with fresh cilantro if desired. Serve egg roll bowls on their own for a low-carb meal, or add ½ cup of cooked quinoa or brown rice for a heartier dish.

 

Storage: Refrigerate in an airtight glass container up to 3 days. Reheated leftovers make a fantastic lunch option the next day.

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Notes

If you’d like to serve your egg roll in a bowl over quinoa or brown rice, start by cooking the grains according to package instructions, substituting low-sodium broth for water to add more flavor.

Tips & Variations:

Add purple cabbage and an additional carrot for color and extra antioxidants.

Reserve green onion tops to garnish for a sharp flavor.

Stir in 1–2 scrambled eggs or top with a fried egg for extra protein.

Try lean beef, bison, or tofu for variety.

Add 2 tablespoons of tomato paste to the sauce for depth.

Sprinkle raw peanuts for crunch.

To reduce sodium, replace half the Bragg Liquid Aminos with water or low-sodium broth.

Omit sesame seeds and/or coconut aminos if allergic.