Extra Veggie Turkey Egg Roll In A Bowl

You’ll find tons of egg roll in a bowl recipes online, but this version? It’s my personal favorite and what I reach for again and again. This turkey egg roll in a bowl is packed with lean protein from ground turkey and loaded with a rainbow of veggies like bagged coleslaw mix, fresh grated carrots, frozen riced cauliflower, and shelled edamame. Plus, it’s loaded with those beloved Asian-inspired flavors we all crave. I love how quick and easy it is — from start to finish, it comes together in just under 30 minutes — a real lifesaver on busy weeknights thanks to frozen and prepped veggies.

What sets my take on the turkey egg roll in a bowl apart from all the others? Well, I took this veggie-packed comfort food and kicked it up a notch by adding extra frozen edamame, riced cauliflower, and carrots to the usual convenient bagged coleslaw mix. And instead of traditional ground pork, I use ground turkey because I always have it on hand, making this dish super easy to whip up at a moment’s notice (but feel free to swap in ground pork if that’s your thing).

More veggies ✅ plenty of protein ✅ the secret to my Turkey Egg Roll in a Bowl flavor magic is a simple but bold blend of Asian-inspired ingredients that bring all those classic egg roll notes to this fast, family-friendly dinner. It’s a winner every time.

Why This Recipe Shines

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Cuisine: American, Asian

Course: Main Course

Sure, there are lots of egg roll in a bowl recipes out there, but I want to share why this one is my absolute favorite. It’s loaded with protein-packed ground turkey and bursts with fresh and frozen veggies like coleslaw mix, grated carrots, riced cauliflower, and edamame. The Asian-inspired sauce brings bold flavor with zero fuss, making this Turkey Egg Roll In A Bowl a go-to weeknight meal that’s ready in less than 30 minutes — perfect for busy families who love big taste without the hassle.

Notes

Recipe Testing Tips from Taesha

• Turn up the heat by sprinkling some red pepper flakes on top or mixing a quick spicy mayo (mayo plus sriracha or hot sauce) to drizzle over each serving.
• Feel free to swap ground pork if that’s what you have or prefer. Ground turkey keeps it lean and is super practical for me personally when I’m grabbing this meal together quickly.
• Serve with sides like cooked brown or white rice, or quinoa to keep things hearty.
• Want to keep it low carb? Just enjoy the bowl without rice or noodles.
• Make it gluten free by using coconut aminos in place of soy sauce—easy swap!

Serving: 314grams or 1/4 of the recipe, Calories: 329kcal, Carbohydrates: 18g, Protein: 29g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 979mg, Potassium: 867mg, Fiber: 6g, Sugar: 7g, Vitamin A: 5538IU, Vitamin C: 56mg, Calcium: 126mg, Iron: 3mg

Nutritional info is an estimate just to give you a general idea and will vary based on the brands and exact ingredients you use.

originally published on Apr 15, 2024 (last updated Jul 23, 2026)

This turkey egg roll in a bowl is a recipe that really ticks all the boxes: fast, flavorful, and fuss-free for busy families. Whether you need a quick weeknight dinner, a make-ahead lunch that reheats well, or something your family actually loves eating, this recipe has you covered.

• Ready in under 30 minutes. Thanks to the combo of frozen and bagged veggies along with quick cooking in a single skillet, this is a true dump-and-sizzle meal that suits hectic schedules perfectly. For another fast, high-protein option, try High-Protein Turkey Chili for Easy Dinner.
• Packed with veggies and satisfying. The mix of coleslaw, riced cauliflower, carrots, and edamame adds great texture, fiber, and volume so you’re getting a nutrient-rich, filling dish.
• Protein powerhouse. With about 29 grams of protein per serving, the ground turkey really keeps you full and fueled through the evening.
• Big, familiar Asian flavors. Classic garlic, ginger, soy, rice vinegar, and toasted sesame oil create that delightful egg roll essence without any fuss. The sriracha lets you easily adjust the spice level for the whole family’s taste buds.
• Totally flexible. Whether you swap turkey for pork, chicken, or tofu, make it gluten free using coconut aminos, or keep it low carb by skipping rice, this recipe bends to your needs without complicating things.
• Great for meal prep and leftovers. It reheats beautifully (or freeze it for later). If you want crispier veggies on reheat, keep the sauce separate and add it when serving. For a grab-and-go staple, see 20 Minute Meal-Prep Chicken, Rice and Broccoli.
• Easy to personalize. Top with sesame seeds, green onions, extra cabbage for crunch, or even spicy mayo drizzle for a restaurant vibe right at your own kitchen table.

In summary: it’s fast, flexible, family-friendly, loaded with bold Asian-inspired flavor, and sneaks in plenty of extra veggies. What’s not to love about this turkey egg roll in a bowl?

Ingredient List

• 1 Tablespoon olive oil
• 1 pound ground turkey (I recommend 93% lean)
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 4 cloves garlic, minced
• ½ Tablespoon fresh grated ginger
• 1 Tablespoon rice vinegar
• 1 Tablespoon sriracha (optional; adjust or leave out for mild tastes)
• ⅓ cup low-sodium soy sauce (or coconut aminos to keep it gluten free)
• 2 teaspoons toasted sesame oil (this really makes the flavor pop)
• 1 cup frozen riced cauliflower
• 12-ounce bagged coleslaw mix
• 1 cup grated carrots (or use bagged matchstick carrots)
• 1 cup frozen shelled edamame
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Step-by-Step Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground turkey, break it up, season with onion powder, salt, and pepper, and cook until browned and cooked through (about 7 minutes).
3. Add minced garlic and grated ginger and cook 1 minute until fragrant.
4. Whisk together rice vinegar, sriracha (optional), soy sauce, and toasted sesame oil in a small bowl or measuring cup.
5. Add coleslaw mix, grated carrots, frozen shelled edamame, and frozen riced cauliflower to the skillet with the cooked turkey.
6. Pour the sauce over the skillet contents and stir to combine.

7. Cook about 5 minutes more until the vegetables are tender-crisp.

   

8. Garnish with sliced green onions and sesame seeds (optional).

Expert Tips for Success

• If you want, you can thaw the frozen edamame and riced cauliflower just a bit before cooking — or toss them in frozen. If you use fully frozen cauliflower, just give it a few extra minutes to steam off the moisture and warm through.
• Don’t overcook the veggies— aim for tender-crisp so they keep a nice texture and bright color.
• Remember, toasted sesame oil is a finishing touch for big flavor—add it near the end or stir it into your sauce mixture. Use neutral oil like olive oil for cooking, and sesame oil strictly for flavor.
• Season little by little: soy sauce adds saltiness, so taste before you add extra salt.
• Use a large skillet so everything cooks evenly and doesn’t steam. A properly heated pan helps get the turkey nicely browned for extra flavor—see this high-protein turkey chili recipe for a quick primer on browning ground turkey.
• If you prefer your egg roll in a bowl saucier, just double the sauce recipe and save some to drizzle right before serving.
• For extra crunch, sprinkle fresh shredded cabbage or toasted sesame seeds on top right before serving for a little texture pop.

Flavor Swaps and Add-Ins

• Protein swaps: Try ground pork, beef, or chicken if you want to mix it up. Vegetarian? Crumbled firm tofu or doubling the mushrooms and edamame works beautifully.
• Gluten-free? Use coconut aminos instead of soy sauce, and double check any other sauces to keep it safe.
• Low-carb? Skip rice and noodles and enjoy this bowl with extra riced cauliflower or just on its own—or try another low-carb dinner like Keto Stuffed Peppers.
• Add crunch and sweetness by stirring in diced water chestnuts or a handful of chopped pineapple right at the end for a bright contrast.
• Spice it up or down: swap sriracha for gochujang, toss in red pepper flakes, or skip the spice altogether for a mild version your kids will love.

Storage, Freezing, and Reheating

Refrigerator:

• Keep cooled leftovers sealed in an airtight container and eat within 4 days.

Freezer:

• You can freeze this dish, but the veggies, especially cabbage and cauliflower, might soften after thawing. If you want something that holds texture after freezing, consider making a batch of High Protein Creamy Taco Soup, which freezes and reheats beautifully. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating & Make-ahead:

• Reheat on the stovetop in a skillet over medium heat with a splash of water or oil and a lid to steam through, about 5 to 8 minutes.
• Use the microwave for quick reheats: cover and heat 60 to 90 seconds per serving, stirring halfway.
• Make ahead: Prepare the whole recipe and keep the sauce separate when storing if you want the veggies a bit crisper after reheating. For another make-ahead bowl that reheats well, try the Guilt-Free Chicken Burrito Bowl.

Frequently Asked Questions

• Can I use ground pork instead of turkey? — Absolutely. Ground pork is actually traditional in egg roll dishes and works great here. Just cook it the same way as turkey.
• Is this recipe gluten-free? — It can be! Just swap soy sauce for coconut aminos or a gluten-free tamari.
• Can I make this vegan? — Yes! Replace ground turkey with crumbled firm tofu, mushrooms, or tempeh. Also, use coconut aminos instead of soy sauce.
• What should I serve it with? — It pairs wonderfully with cooked white or brown rice, rice noodles, quinoa, or even just as-is for a low-carb option.
• Can I leave out sesame oil? — Sesame oil adds an amazing toasted flavor that’s key to this dish. You can skip it if needed, but I recommend at least a drizzle at the end for that special touch.
• Why is my egg roll in a bowl watery after reheating? — Try cooking it uncovered on the stove for a few minutes to evaporate extra moisture. A splash of soy sauce and a quick blast of high heat can help tighten things up, too.