Egg Roll in a Bowl

This delicious recipe for egg roll in a bowl recipe packed with flavor! Lean ground turkey is stir-fried with colorful vegetables and savory seasonings. I serve this Asian-inspired dish with baked wonton crisps for a healthier twist.

When a plate of crispy egg rolls hits the table, they typically disappear fast. Now you can enjoy this popular appetizer as a full-blown entree instead of a starter. All the main components are still intact, but the recipe is now a heartier and healthier meal.

Unwrapped and flavorful, stir-fried ground turkey and shredded vegetables are ready in minutes. I use sliced wrapper pieces that bake until golden and crispy to add a pleasant contrast in textures. Serve with your side dish choice, like steamed rice or cauliflower rice, for a complete meal, or dive right in as a keto-friendly meal.

Baking instead of deep-frying

I adore egg rolls for their crispy exteriors and savory filling, but if you’re not in the mood for deep frying, try baking sliced wonton or egg roll wrappers. You can find packages in the refrigerated section of most major grocery stores and Asian markets.

Cut the wrappers into ½-inch wide strips about 3 inches long. Brush each side with vegetable oil and season with salt and pepper. As they bake, the oil helps to lightly fry the surface, creating a crunchy, bubbly texture, mimicking the deep-fried version. They brown quickly, in just 5 minutes, so keep a close eye on color change.

Stir-fry the vegetables

I use a variety of vegetables to add a pop of color while enhancing the taste and texture. Shiitake mushrooms have a nice umami flavor and a heartier, meaty chew. Bean sprouts and shredded cabbage work well as crunchy fillers. You can cut these ingredients into ¼-inch wide pieces since we’re not stuffing them inside a wrapper.

Using fresh slices of green onion adds a hint of allium flavor but without the strong sulfurous notes. Carrots provide both a slight crunch and sweetness to the dish. These vegetables all cook in a hot wok, continually stirring until tender.

Meat selection

You can use any meat, like ground chicken, ground beef, or ground pork. For this recipe, I use a 97% lean ground turkey. The little bit of fat (3%) helps the meat stay tender, flavorful, and not dry out. You could also use pieces of crumbled extra-firm tofu, seitan, or tempeh as vegan protein options.

Enhancing the flavor of the meat

Before adding the ground turkey to the wok, saute fresh ginger and garlic in hot sesame oil. This step instantly adds intense earthy aromatics to the dish and infuses savory flavors into the oil and meat. While stir-frying the poultry, break it down into smaller bite-sized pieces.

Sodium soy sauce provides a nice burst of umami notes to season the meat that complements the salt and pepper. If you like a sweeter taste, I recommend using coconut aminos instead. Once the meat is done cooking, add back the vegetables to rewarm, then it’s ready to serve. This recipe works well for meal prep, making four generous servings or six smaller ones.

Other flavorful add-ins

Add 1 tablespoon of hoisin or oyster sauce to the meat mixture for a more pungent, savory taste. I often use it for an extra boost in my turkey lettuce wraps. Add some red pepper flakes, oil, or sauce like sriracha for a spicy kick. Add chopped bamboo shoots or water chestnuts. They have a pleasant earthy taste. 

What to serve this with

• Steamed white rice or brown rice
• Cauliflower rice or broccoli rice for low-carb options
• Homemade sweet and sour sauce to drizzle on top, just like the appetizer