I still make this dish when I want a warm, savory dinner that feels like takeout but comes together in under 20 minutes. This skillet-style "egg roll in a bowl" swaps wrappers for a mix of cabbage and broccoli slaw, and uses lean ground turkey for a high-protein, lower-fat option that keeps you full. If you’re building a weeknight rotation of simple, muscle-friendly meals, this is one to bookmark — and if you like pairing protein-rich mains with dairy, check out these high-protein cottage cheese recipes for inspiration.
Why you’ll love this dish
- Fast: Brown the turkey, toss in slaw and cabbage, simmer — dinner in about 15–20 minutes.
- High-protein and lean: Uses 99/1 ground turkey for a protein-forward plate with minimal fat.
- Takeout flavor, healthier version: Coconut aminos and sesame oil give that umami-sesame profile without heavy sauce or sugar.
- Versatile: Great for meal prep, family dinners, or a post-workout refuel.
- Gluten-free friendly if you use certified gluten-free coconut aminos.
How this recipe comes together
This is a quick sauté-finish recipe. First you brown the ground turkey and remove excess liquid. Then you build flavor by adding sesame oil and garlic, fold in the broccoli slaw and coconut aminos to soften the veg, and finish by adding shredded cabbage, water chestnuts, aromatics and heat from sriracha. The whole dish gets one final simmer so the cabbage wilts but still has a little bite. It’s essentially an egg-roll filling — straight from the pan to your bowl.
Key ingredients
- 1 lb. ground turkey (99/1) — very lean for high protein and low fat. Sub: ground chicken or 93/7 turkey for more flavor.
- 1/2 Tbsp. toasted sesame oil — adds nutty aroma; add at the end to preserve flavor.
- 100 g broccoli slaw mix — shortcut for shredded broccoli + carrots.
- 1 Tbsp. minced garlic — or 2 cloves fresh, minced.
- 3 Tbsp. coconut aminos (90 g) — lower-sodium soy alternative; swap with tamari or low-sodium soy if not avoiding soy.
- 150 g sliced cabbage — green or napa both work.
- 75 g chopped water chestnuts (1/2 can) — for crunch; substitute diced jicama if fresh crunch desired.
- 1 tsp. sriracha — adjust for spice level.
- 1/2 tsp. ground ginger — or 1 tsp fresh grated ginger.
- 1 chopped green onion — for brightness.
- Salt and pepper to taste.
Step-by-step instructions
- Spray a nonstick pan with cooking spray and heat over medium. Add the ground turkey and break it up with a spatula. Cook until browned and no pink remains.
- If the pan has pooled liquid, carefully drain some to prevent steaming. Return the pan to medium heat.
- Add 1/2 tsp. toasted sesame oil and stir to coat the meat. Let it sizzle for 30 seconds to bloom the flavor.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add the broccoli slaw and pour in the coconut aminos. Stir to combine and let it simmer until the broccoli slaw is slightly softened, about 2–3 minutes.
- Add the sliced cabbage, chopped water chestnuts, sriracha, ground ginger, and a pinch of salt and pepper. Stir thoroughly.
- Simmer gently until the cabbage is wilted but still has some texture, about 3–5 minutes depending on thickness. Taste and adjust seasoning.
- Mix in the chopped green onion just before serving for freshness. Garnish with extra sriracha, a drizzle of coconut aminos or a sprinkle of sesame seeds if you like.
Serving suggestions
This goes beautifully straight from the skillet into bowls topped with extra green onion and sesame seeds. For balanced plates: serve with steamed rice or cauliflower rice for a low-carb option. Add a soft-boiled egg or quick-fried egg on top for extra richness and protein. If you want a creamy side, pair it with a dollop of cottage cheese — try this high-protein cottage cheese breakfast page for ideas to adapt cottage cheese into savory pairings.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Reheat: Warm gently in a skillet over medium-low, adding a splash of water to loosen the veg. Microwave on medium power for 1–2 minutes, stirring halfway.
- Freeze: Cool completely, then freeze in a shallow freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: Reheat to at least 165°F (74°C). Toss if stored longer than recommended or if it smells off.
Tricks for success
- Don’t overcrowd the pan when browning the turkey — you want quick browning, not steaming.
- Drain excess liquid after browning to avoid soggy vegetables.
- Add sesame oil near the start of step 3 and again as a finishing drizzle for layered sesame flavor.
- Keep the cabbage slightly crunchy for texture; overcooking makes it mushy.
- Use pre-shredded broccoli slaw and pre-sliced cabbage to cut prep time even more.
Recipe variations
- Pork or beef: Swap the turkey for ground pork or beef for a richer flavor.
- Vegetarian: Crumble firm tofu or use cooked lentils; boost sesame and umami with a splash more coconut aminos.
- Egg-topped: Fry or soft-boil eggs and place on top for a ramen-like finish.
- Extra heat: Swap sriracha for sambal oelek or add chili oil.
- Asian-sesame citrus: Finish with a squeeze of lime and a teaspoon of rice vinegar for brightness.
FAQ
Q: How long does this take to make?
A: Active time is about 15–20 minutes. Browning the meat takes 6–8 minutes; softening the vegetables and finishing takes another 6–8 minutes.
Q: Can I use regular soy sauce instead of coconut aminos?
A: Yes. Coconut aminos are lower in sodium and slightly sweeter; use low-sodium soy sauce or tamari 1:1 if you prefer.
Q: Is this gluten-free?
A: It can be. Coconut aminos are gluten-free; if you use regular soy sauce, choose a gluten-free tamari to keep it safe.
Q: Can I meal prep this for weekly lunches?
A: Absolutely. Portion into containers and refrigerate up to 4 days. Reheat gently to preserve vegetable texture.
Q: What if my turkey is greasy or watery after browning?
A: Drain excess liquid and blot with paper towels if necessary. Using 99/1 minimizes grease, but some water release from frozen or previously packaged meat can occur.
Conclusion
If you want a quick, protein-heavy dinner that tastes like Chinese takeout without the wrapper or excess oil, this skillet egg roll-style bowl is exactly that. For the original inspiration and another version of this recipe, see High Protein Egg Roll In A Bowl – Oh Snap Macros.
Print
Skillet Egg Roll In A Bowl
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A warm, savory dish that combines lean ground turkey with cabbage and broccoli slaw for a high-protein, lower-fat version of a classic takeout dish.
Ingredients
- 1 lb. ground turkey (99/1)
- 1/2 Tbsp. toasted sesame oil
- 100 g broccoli slaw mix
- 1 Tbsp. minced garlic
- 3 Tbsp. coconut aminos (90 g)
- 150 g sliced cabbage
- 75 g chopped water chestnuts (1/2 can)
- 1 tsp. sriracha
- 1/2 tsp. ground ginger
- 1 chopped green onion
- Salt and pepper to taste
Instructions
- Spray a nonstick pan with cooking spray and heat over medium. Add the ground turkey and break it up with a spatula. Cook until browned and no pink remains.
- If the pan has pooled liquid, drain some to prevent steaming. Return the pan to medium heat.
- Add 1/2 tsp. toasted sesame oil and stir to coat the meat. Let it sizzle for 30 seconds to bloom the flavor.
- Stir in the minced garlic and cook for 30–45 seconds until fragrant.
- Add the broccoli slaw and pour in the coconut aminos. Stir to combine and let it simmer until the broccoli slaw is slightly softened, about 2–3 minutes.
- Add the sliced cabbage, chopped water chestnuts, sriracha, ground ginger, and a pinch of salt and pepper. Stir thoroughly.
- Simmer gently until the cabbage is wilted but still has some texture, about 3–5 minutes depending on thickness. Taste and adjust seasoning.
- Mix in the chopped green onion just before serving for freshness.
Notes
For extra richness and protein, top with a soft-boiled or fried egg. To enhance flavors, drizzle extra sesame oil before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian