I love preparing lean ground turkey combined with a burst of fresh onion, garlic, ginger and green cabbage tossed in sesame oil, soy sauce and rice vinegar. It forms a tasty bowl of lean flavors that feels like a healthy high protein meal. This dish is ideal for those busy evenings when I need something quick and satisfying.

Jump to Recipe

I’ve been experimenting with different high protein meals and this Egg Roll In A Bowl really caught my eye. I love how simple it is but still packs a punch with lean ground turkey, sesame oil, and all those bold seasonings.

When I started cooking, I tossed in diced onion, minced garlic and fresh ginger to bring out a savory flavor that really makes the dish pop. Then, adding shredded green cabbage, carrots and chopped green onions makes it not only nutritious but also visually appealing.

I used low-sodium soy sauce and rice vinegar to tie all the flavors together, and a pinch of crushed red pepper flakes gives it that extra kick. This recipe is perfect for a quick dinner, a protein dinner or even macro friendly meal prep that keeps things interesting without a lot of fuss.

Give it a try and savor each bite knowing you’re enjoying a healthy high protein meal that’s both diverse and delicious.

Why I Like this Recipe

I really love this recipe for several reasons. First, its super healthy and high protein which helps me keep my diet on track while still eating something tasty. Second, it’s really quick and easy to make so even on busy days i can whip up a delicious meal without stress. Third, i just enjoy how the tangy soy sauce and rice vinegar mix with the crunchy veggies and lean meat, giving it an awesome blend of flavors and textures. Lastly, it’s versatile enough that i can change the spice level to suit my mood, which makes it feel like a personal creation every time i cook it.

Ingredients

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Lean ground turkey or pork provides rich protein to help build muscle and keep you full.
Sesame oil adds a warm, nutty flavor along with healthy fats for easy taste boost.
Chopped onion gives natural sweetness and flavor compounds to make dish more vibrant.
Minced garlic enriches the recipe with bold taste and supports overall health.
Fresh ginger offers a zesty kick and aids digestion while infusing a cozy warmth.
Shredded cabbage and carrots supply fiber, vitamins, crunch, and a bit of natural sweetness.
Low-sodium soy sauce and rice vinegar bring savory umami and a tangy kick throughout.
Optional red pepper flakes provide a slight heat boost without overpowering the flavors.

Ingredient Quantities

1 lb lean ground turkey or pork

1 tbsp sesame oil

1 medium onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, minced

4 cups shredded green cabbage

2 medium carrots, shredded

3 green onions, chopped (white and green parts)

3 tbsp low-sodium soy sauce

1 tbsp rice vinegar

Salt and pepper to taste

Optional: a pinch of crushed red pepper flakes for a little kick

How to Make this

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1. Heat a large pan over medium-high heat and add the sesame oil. Once hot, toss in the lean ground turkey or pork and break it up as it cooks until browned all over.

2. Mix in the diced onion, minced garlic, and minced ginger. Cook everything together until the onions get soft, about 3-4 minutes.

3. Add the shredded green cabbage, shredded carrots, and chopped green onions to the pan. Stir everything so it’s well combined.

4. Pour in the low-sodium soy sauce and rice vinegar making sure all the ingredients get a bit of that tangy flavor.

5. Season with salt and pepper, and if you like a little spice, add a pinch of crushed red pepper flakes.

6. Let the mixture cook for another 5-7 minutes, stirring now and then to keep it from sticking.

7. Check the seasoning and adjust it if needed. The veggies should be tender but still have a nice crunch.

8. Give it a good stir to ensure that all the ingredients are evenly coated with the sauces.

9. Remove from heat when you feel it’s ready, and then let it sit for a minute or two to blend the flavors.

10. Serve hot for a quick dinner or pack it up as a low-carb lunch option that’s tasty and high in protein. Enjoy!

Equipment Needed

1. Large pan or skillet – to heat the oil and cook the turkey/pork and veggies
2. Stove – for heating the pan
3. Chef’s knife – to dice the onion, mince the garlic and ginger, and chop the green onions
4. Cutting board – for prepping your ingredients
5. Measuring spoons – to measure out the sesame oil, soy sauce, and rice vinegar
6. Spatula or wooden spoon – for stirring everything in the pan while it cooks
7. Serving dish – for plating the finished meal

FAQ

Q: Can i substitute ground turkey with something else?

A: Yes, you can use lean ground pork or even chicken if thats what you have at home.

Q: Is there a way to make this recipe gluten free?

A: Sure, just use gluten free soy sauce to keep things safe for anyone avoiding gluten.

Q: Can i add more veggies or change them up?

A: Definitely, you can add bell peppers or even some broccoli if you wanna mix it up.

Q: How long does this meal last as leftovers?

A: It can be kept in an airtight container in the fridge for about 3 days, just reheat before eating.

Q: What kind of pan works best for this recipe?

A: A large nonstick skillet works great, making it easier to cook the meat and veggies evenly.

Easy High Protein Egg Roll In A Bowl Recipe Substitutions and Variations

If you cant find ground turkey or pork, you could try using ground chicken or lean beef instead.
If sesame oil isnt available, try using olive oil or avocado oil. They kinda work the same.
You can swap green cabbage with napa cabbage or even a coleslaw mix if thats what you have.
If you’re low on garlic, garlic powder in a pinch will do, but remember to adjust the amount.
For low-sodium soy sauce, coconut aminos make a pretty good alternative.

Pro Tips

1. When browning your meat, make sure not to overcrowd the pan so it really gets that nice crispy brown flavor instead of stewing in its own juices.
2. Try prepping all your veggies ahead of time and keep them chilled so they keep their crunch when they cook, this really helps in keeping a balance between tender and crunchy textures.
3. Give the dish a minute or two off the heat after cooking, it lets the sauces settle into the meat and veggies and makes everything taste more melded together.
4. If you want to amp up the flavor a bit, consider adding half the green onions at the start and the rest at the end so you get both a soft and a fresh crunch in every bite.

Easy High Protein Egg Roll In A Bowl Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pan or skillet – to heat the oil and cook the turkey/pork and veggies
2. Stove – for heating the pan
3. Chef’s knife – to dice the onion, mince the garlic and ginger, and chop the green onions
4. Cutting board – for prepping your ingredients
5. Measuring spoons – to measure out the sesame oil, soy sauce, and rice vinegar
6. Spatula or wooden spoon – for stirring everything in the pan while it cooks
7. Serving dish – for plating the finished meal

Ingredients

1 lb lean ground turkey or pork
1 tbsp sesame oil
1 medium onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
4 cups shredded green cabbage
2 medium carrots, shredded
3 green onions, chopped (white and green parts)
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
Salt and pepper to taste
Optional: a pinch of crushed red pepper flakes for a little kick

Directions

Heat a large pan over medium-high heat and add the sesame oil. Once hot, toss in the lean ground turkey or pork and break it up as it cooks until browned all over.
Mix in the diced onion, minced garlic, and minced ginger. Cook everything together until the onions get soft, about 3-4 minutes.
Add the shredded green cabbage, shredded carrots, and chopped green onions to the pan. Stir everything so it’s well combined.
Pour in the low-sodium soy sauce and rice vinegar making sure all the ingredients get a bit of that tangy flavor.
Season with salt and pepper, and if you like a little spice, add a pinch of crushed red pepper flakes.
Let the mixture cook for another 5-7 minutes, stirring now and then to keep it from sticking.
Check the seasoning and adjust it if needed. The veggies should be tender but still have a nice crunch.
Give it a good stir to ensure that all the ingredients are evenly coated with the sauces.
Remove from heat when you feel it’s ready, and then let it sit for a minute or two to blend the flavors.
Serve hot for a quick dinner or pack it up as a low-carb lunch option that’s tasty and high in protein. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.