RESET360 with Camille McLaughlin
August Pick: Instant Pot Meals

Egg Roll in a Bowl

Ground turkey browned with ginger and garlic, then pressure-cooked for one minute with cabbage, carrots, and tamari and topped with chili mayo.

Why you'll love Egg Roll in a Bowl

Egg roll in a bowl is everything inside a takeout egg roll, the savory cabbage filling with ginger, garlic, and soy, served in a bowl with the wrapper left behind. This version uses ground turkey, since August's pork is in the sausage and peppers, and tamari or coconut aminos for the soy sauce. It is on the table in about 35 minutes.

The Instant Pot cooks the cabbage in one minute. The turkey browns on Sauté first, which builds the flavor, then the pot is deglazed so nothing sticks, and the cabbage and carrots sit on top of the turkey, above the liquid, where the steam cooks them through evenly. A quick release stops the cooking right away, which keeps the cabbage tender with a little crunch.

A drizzle of chili mayo made with avocado-oil mayonnaise gives each bowl the creamy heat of a dipping sauce.

Quick overview: This Egg Roll in a Bowl takes 15 min of hands-on time and about 35 min in all and makes 4 servings, each about 2 cups. You'll need an Instant Pot.

Jump to recipe

Egg roll in a bowl with turkey, cabbage, carrots and chili mayo
Prep 15 minCook 20 minTotal 35 minServes 4Serving about 2 cupsYou'll need Instant Pot

Ingredients

  • 1 tbsp avocado oil
  • 1 1/4 lb ground turkey
  • 6 scallions, white and green parts sliced separately
  • 4 cloves garlic, minced
  • 1 tbsp finely grated fresh ginger
  • 3/4 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 3 tbsp tamari, or 1/4 cup coconut aminos Label: water, soybeans, and salt
  • 1/2 large head green cabbage (about 1 1/2 lb), cored and sliced into 1/4-inch ribbons
  • 2 medium carrots, cut into matchsticks or coarsely grated
  • 1 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
  • 1 tbsp toasted sesame oil
  • 1/4 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
  • 1 tsp fresh lime juice
  • 3/4 tsp red pepper flakes, divided
  • 1 tbsp toasted sesame seeds

Instructions

  1. Brown the turkey: Set a 6-quart Instant Pot to Sauté on high and heat the avocado oil. Add the turkey, press it into an even layer, and let it brown undisturbed for 3 to 4 minutes. Then break it into crumbles and cook 3 to 4 minutes more, until no pink remains and it reaches 165°F (74°C). The browned bits on the bottom of the pot carry most of the flavor.
  2. Add the aromatics: Add the scallion whites, garlic, and ginger and cook for 1 minute, stirring, until fragrant.
  3. Deglaze: Pour in the broth and tamari and scrape the bottom of the pot thoroughly with a wooden spoon until it is clean. Browned bits left stuck there can scorch under pressure and set off the burn warning.
  4. Layer the vegetables: Turn off Sauté. Pile the cabbage and carrots on top of the turkey and leave them unstirred. Sitting above the liquid, the vegetables steam evenly and stay crisp-tender.
  5. Pressure-cook: Lock the lid, set the valve to sealing, and cook at high pressure for 1 minute. Release the pressure quickly as soon as the time is up. The cabbage cooks as the pot comes up to pressure too, so one minute is enough to make it tender with some bite.
  6. Finish: Stir in the rice vinegar, sesame oil, and half the scallion greens. If there is more than a few spoonfuls of liquid in the pot, set it to Sauté and simmer for 2 to 3 minutes, stirring, until most of it cooks off.
  7. Make the chili mayo and serve: Stir the mayonnaise with the lime juice and 1/2 teaspoon of the red pepper flakes. Spoon the turkey and cabbage into bowls, drizzle with the chili mayo, and scatter the sesame seeds, the remaining scallion greens, and the rest of the red pepper flakes over the top.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 4 days, with the chili mayo in a separate small jar. Reheat until steaming and hot through to 165°F (74°C), then add the mayo, sesame, and scallions.

Cabbage softens and weeps after freezing, so this one is best kept in the refrigerator and eaten within the week.

Variations

  • Classic pork: Use ground pork in place of the turkey and cook it to 160°F (71°C).
  • Shrimp: After the pressure cooking, stir in 1 lb of peeled raw shrimp and simmer on Sauté for 2 to 3 minutes, until pink and opaque.
  • Napa cabbage: Use napa cabbage, which is more tender, and release the pressure as soon as the pot reaches it, with the time set to 0 minutes.
  • More vegetables: Add sliced shiitake mushrooms with the aromatics and a handful of bean sprouts at the end.

Notes and tips

  • Slice the cabbage thin: Ribbons about 1/4 inch wide cook evenly in a minute.
  • Scrape the bottom well: A clean pot bottom after deglazing is what keeps the burn warning away.
  • Check the labels: Tamari should read water, soybeans, and salt, and coconut aminos should read coconut sap and salt.
  • Choose turkey with some dark meat: Regular ground turkey, which includes some dark meat, stays juicier than all-breast turkey.

Nutrition and mindful eating

  • Turkey brings complete protein, B vitamins, and selenium, and it makes this a full meal in one bowl.
  • Cabbage is a cruciferous vegetable with fiber, vitamin C, and vitamin K, and a pound and a half of it fills four generous bowls.
  • Ginger, garlic, and tamari give the whole pot a deep, savory flavor with only a few spoonfuls of seasoning.
  • Sesame oil, avocado oil, and the chili mayo bring the real fat that carries the flavor and makes the bowl satisfying.
  • As you eat, notice the crunch of the cabbage and the warmth of the ginger and chili, and check in later: a bowl this full of protein and vegetables should keep you comfortably full for 3 to 4 hours, with steady energy through the evening.

Frequently asked questions

Have a question about this Egg Roll in a Bowl? Start here, with the questions people ask most.

Tamari or coconut aminos?

Either works. Tamari is saltier and deeper; coconut aminos is milder and slightly sweet, so use 1/4 cup in place of the 3 tablespoons of tamari. Coconut aminos is also soy-free.

Can I make it on the stove?

Yes. Brown the turkey in a large skillet, add the aromatics, then the cabbage, carrots, tamari, and a splash of broth, and stir-fry over high heat for 5 to 7 minutes, until crisp-tender.

Why did I get a burn warning?

Browned bits stuck to the bottom, or too little liquid under the vegetables. Scrape the pot clean after adding the broth and keep the cabbage on top, unstirred, until after cooking.

Is it good for meal prep?

Yes. It keeps 4 days in the refrigerator. Pack the chili mayo separately and add it with the sesame and scallions after reheating.

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Tags: August Pick, Instant Pot Meals, Chinese-American, Dairy-Free