Turkey · 30 min
Turkey "Egg Roll in a Bowl" with Spicy Mayo
- 30 min
- 4 servings
- 523 kcal / serving
A hearty turkey bowl built with cabbage, carrots, and scrambled eggs, finished with a creamy-spicy mayo. The mix stays texturally interesting and cooks quickly, making it handy for weeknights.
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Ingredients
- 2 mediumcarrots
- 2eggs
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 ½ lbground turkey
- 1 medium headnapa cabbage
- 1 mediumyellow onion
From the pantry: chili-garlic sauce, crushed red pepper, mayonnaise, salt, sesame seeds, tamari soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · julienne peeler (optional) · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
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Produce
- 2 mediumcarrots
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 medium headnapa cabbage
- 1 mediumyellow onion
Meat & seafood
- 1 ½ lbground turkey
Dairy, eggs & chilled
- 2eggs
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Directions
- Heat a large skillet over medium-high heat.
- Rinse and dry all produce, then have them prepped nearby.
- When the skillet is hot, drizzle in a little oil and coat the bottom.
- Add ground turkey; cook and break apart with a spoon until nearly cooked through, about 3–4 minutes.
- Mince the garlic and onion; add them to the skillet and cook until fragrant and starting to soften.
- Mince or grate the ginger and add it to the turkey, cooking about 30 seconds.
- Peel and julienne or grate the carrots; add them to the skillet.
- Trim and shred the cabbage, then add it to the skillet with the vegetables. Season with soy sauce and crushed red pepper; cook until the cabbage and carrots soften, 4–5 minutes.
- Push the mixture to the side to create a space, crack the eggs into it, and scramble 1–2 minutes until just set, then fold into the rest of the mixture.
- In a small bowl, mix chili-garlic sauce, salt, and mayo.
- To serve, divide the egg roll mixture between bowls and top with green onions and sesame seeds, finishing with a dollop of the spicy mayo.
Two tips
- Prep ahead: chop garlic, onion, cabbage, and carrots; store separately so you can combine quickly on busy nights.
- Serve with a light drizzle of toasted sesame oil or an extra squeeze of chili-garlic sauce to adjust spice and aroma.
Nutrition per serving
- Calories
- 523 kcal
- Protein
- 42 g
- Carbs
- 19 g
- Fat
- 32 g
- Fiber
- 6 g
- Sodium
- 210 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.