I first made this egg roll in a bowl on a frantic weeknight and it instantly became one of my go-to dinners. It tastes like the filling of an egg roll without the wrapper, cooks fast, and uses pantry-friendly ingredients. If you like one-pan meals that feel a little indulgent but are actually lighter, this dish is for you. For a sweet breakfast or dessert idea to serve another night, try the cinnamon roll French toast bake; it has the same comfort-food vibe but for mornings: cinnamon roll French toast bake.

Why you’ll love this dish

This recipe checks a lot of boxes. It’s quick to make, budget-friendly, and picky eaters usually enjoy it because the flavors are familiar. Ground turkey keeps the dish lean but still satisfying. The cabbage cooks down into tender ribbons that soak up the soy and sesame notes, giving you that classic egg roll profile without deep frying. It’s ideal for weeknight dinners, meal prep for busy weeks, or a light dinner when you want something warm and savory without a lot of fuss.

Step-by-step overview

You brown the turkey, soften aromatics, add shredded carrots and cabbage, then simmer everything with a splash of broth and soy. The whole process is a single skillet from start to finish and takes about 25 to 30 minutes total. Finish with toasted sesame oil and fresh green onion for brightness, and serve over rice if you want a more substantial meal.

What you’ll need

• 2 tablespoons olive oil (divided)
• 1 pound ground turkey
• 1 small sweet onion, finely diced
• 1 cup shredded carrots
• 3 garlic cloves, finely minced
• 1 teaspoon finely minced fresh ginger
• ¼ cup chicken broth
• 1 small head cabbage (about 8 cups shredded) (see note)
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon toasted sesame oil
• Cooked white rice, for serving (optional)
• Green onions (green parts only, thinly sliced), for garnish
• Toasted sesame seeds, for garnish
• Sriracha Mayo (optional), for a spicy, creamy finish

Notes and substitutions: Use tamari to make this gluten free. If you prefer beef or ground chicken, they work fine—just adjust cooking time so the meat is fully cooked. If fresh ginger is not available, ¼ teaspoon ground ginger can be used, though the flavor will be less bright.

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey. Break it up and cook until it is nearly done, about 5 to 6 minutes.
2. Push the turkey to one side of the pan. Add the remaining tablespoon of olive oil and the diced onion to the empty side. Cook the onion for 3 to 4 minutes, stirring occasionally, until it softens.
3. Stir the onion into the turkey. Add the shredded carrots, garlic, and minced ginger. Cook for 2 minutes, stirring frequently, until the garlic is fragrant.
4. Pour in the chicken broth and use a spatula to scrape any browned bits off the bottom of the pan. These add flavor.
5. Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir to combine everything evenly.
6. Cover the skillet, reduce the heat to medium-low, and simmer for 12 to 15 minutes, or until the cabbage is as tender as you like. Stir once or twice while it cooks to prevent sticking.
7. Remove the pan from the heat and stir in the toasted sesame oil. Taste and adjust seasoning with a pinch more salt or soy if needed.
8. Serve over cooked white rice if using. Top with sliced green onions, toasted sesame seeds, and a drizzle or dollop of sriracha mayo if you want heat and creaminess.

Best ways to enjoy it

Serve the egg roll in a bowl over hot white rice for a complete meal. For lower carbs, spoon it over cauliflower rice or eat it straight from the skillet with chopsticks. This also pairs well with a crisp cucumber salad or steamed edamame for extra veg and texture. For a fun family meal, set out sriracha mayo, extra soy or tamari, and sliced chilies so everyone can customize their bowl. If you want a sweet finish, a light cookie or pastry works; for example, the cinnamon roll cookies make a simple after-dinner treat: cinnamon roll cookies.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to rehydrate the cabbage, or microwave in 1-minute bursts, stirring between intervals. To freeze, cool completely and place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

• Shred the cabbage thinly so it cooks quickly and mixes well with the turkey. A mandoline or food processor saves time.
• Don’t skip the step of scraping brown bits from the pan. That fond adds deep savory flavor.
• Toast sesame seeds in a dry skillet for 1 to 2 minutes until fragrant; it makes a big difference.
• If the pan seems dry while the cabbage is cooking, add small splashes of chicken broth rather than oil to keep it light.
• For a touch more umami, stir in a small teaspoon of oyster sauce or hoisin near the end—only if you have it on hand.

Flavor swaps

• Make it vegetarian by swapping the turkey for firm tofu crumbles or a medley of mushrooms. Increase the broth by a few tablespoons if using tofu.
• Use ground chicken or lean beef if you want a different protein while keeping the same technique.
• Add heat with a sliced jalapeño or chili flakes during the garlic step.
• For a citrus lift, finish with a squeeze of lime and extra green onions.
• Swap white rice for brown rice or cauliflower rice to change the carb load.

Common questions

How long does this recipe take to make?

Active work time is about 10 to 15 minutes. With the cabbage simmering, total time is around 25 to 30 minutes from start to finish.

Can I use pre-shredded cabbage and carrots?

Yes. Pre-shredded produce speeds things up. Just pat the cabbage dry if it’s very wet to avoid diluting the flavors.

Is this dish gluten free?

It can be. Use tamari or a labeled gluten-free soy sauce instead of regular soy sauce to make the recipe gluten free.

Can I make this ahead for meal prep?

Absolutely. Cook, cool, and portion into airtight containers. It reheats well and makes for an easy lunch or dinner during the week.

How do I make the sriracha mayo?

Mix about 3 tablespoons of mayonnaise with 1 to 2 teaspoons of sriracha, tasting until you reach your preferred heat level. Adjust quantities depending on how much you want.

What temperature should leftovers reach when reheating?

Reheat until the dish reaches an internal temperature of 165°F (74°C) to ensure safety.

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