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Spicy Ground Turkey Egg Roll in a Bowl
A 48-minute Asian-American dinner for 4 — 635 calories per serving.
per serving, estimated
All the savory, spicy flavors of a classic egg roll — seasoned ground turkey, cabbage, and crisp vegetables — served in a bowl without the wrapper.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Spicy Ground Turkey Egg Roll in a Bowl
- 1½ pounds ground turkey (93% lean)
- 4 cups green cabbage (thinly shredded)
- 1 cup shredded carrots
- 4 ounces shiitake mushrooms (stems removed, caps thinly sliced)
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and grated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1½ tablespoons sambal oelek
- 1 tablespoon sriracha
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 4 green onions (thinly sliced, for garnish)
- 1 tablespoon sesame seeds (toasted, for garnish)
- ¼ cup fresh cilantro (roughly chopped, for garnish) — optional
Steamed Jasmine Ricebase
- 1½ cups jasmine rice (rinsed until water runs clear)
- 2¼ cups water
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Spicy Ground Turkey Egg Roll in a Bowl
- Finely dice the yellow onion, mince the 4 garlic cloves, and grate 1 tablespoon fresh ginger. 6 min
- Remove the stems from 4 ounces shiitake mushrooms and thinly slice the caps. 4 min
- Thinly shred 4 cups green cabbage and measure out 1 cup shredded carrots. 8 min
- Stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1½ tablespoons sambal oelek, 1 tablespoon sriracha, 1 tablespoon rice vinegar, and 1 tablespoon toasted sesame oil in a small bowl to make the sauce. 3 min
- Heat 2 tablespoons neutral oil in a large wok or 12-inch skillet over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and cook, stirring frequently, for 3 minutes until softened and lightly golden. 3 min
- Timing-sensitive step. Add the garlic, ginger, and sliced shiitake mushrooms and stir-fry for 2 minutes until fragrant and the mushrooms begin to soften. 2 min
- Timing-sensitive step. Add 1½ pounds ground turkey, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; cook, breaking the meat into small crumbles, for 6–7 minutes until no pink remains. 7 min
- Timing-sensitive step. Add the cabbage and carrots (or the coleslaw mix) and pour the sauce over everything; toss and stir-fry for 3–4 minutes until the cabbage is just wilted but still has a little crunch. 4 min
- Divide among 4 bowls over rice and garnish each with sliced green onions, 1 tablespoon toasted sesame seeds, and fresh cilantro (optional). 3 min
Steamed Jasmine Ricebase
- Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold running water, swirling, until the water runs clear. 3 min
- Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
- Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes — do not lift the lid. 15 min
- Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork before serving. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.