Turkey (or Pork) Egg Roll Bowls

One pan + sneaky veggies.

This is one of those dinners that feels like takeout—but lighter, fresher, and made at home. It does have a few more ingredients than my usual weeknight go-to, but nothing complicated, and the payoff is worth it every time.

These Egg Roll Bowls are cozy, flavorful, and easy to pull together in one pan. Most of the ingredients are pantry staples, and once you make it once, it becomes one of those recipes you can throw together without thinking.

This recipe works beautifully with ground turkey or ground pork. Turkey keeps things lighter. Pork adds a little extra richness. Both work, both taste great, and both get eaten—which is always the goal.

It’s high-protein, veggie-packed, and easy to serve family-style. Scoop it into bowls for the kids or load it up with extra heat and sauce for the adults. I serve it up with some brown rice and broccoli. The creamy ginger-garlic drizzle is optional, but if you have the extra minute, it’s absolutely worth it.

Ingredients

Makes about 4 servings

Protein + Base

• 1½ lb lean ground turkey or pork

• 1 tbsp sesame oil

• 1 small white onion, diced

• 4 cloves garlic, minced

• 1 tbsp fresh grated ginger

• Salt, pepper, and garlic powder, to taste

Veggies

• 1 bag (14–16 oz) coleslaw mix

• 3 green onions, sliced

Flavor Sauce

• ¼ cup low-sodium soy sauce or coconut aminos

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 1 tbsp sriracha (more or less depending on heat tolerance)

• 1 tbsp honey

• Black pepper, to taste

Creamy Ginger-Garlic Drizzle (Optional, but worth it)

• ½ cup non-fat Greek yogurt

• 1 tbsp sriracha

• 1 tsp honey

• 1 tsp rice vinegar

• ½ tsp garlic powder

• ½ tsp grated ginger

• Water, to thin to a drizzleable consistency

Instructions

1. Heat a large skillet or wok over medium-high heat. Add the sesame oil, onion, garlic, and ginger. Sauté for about a minute, just until fragrant.

2. Add the ground turkey or pork. Season lightly with salt, pepper, and garlic powder. Cook until browned and cooked through, breaking it up as it cooks. Let it sit for a moment or two so you get a little bit of crisp.

3. Add the coleslaw mix and toss everything together. Cook for 3–4 minutes, just until the veggies soften but still have some crunch.

4. In a small bowl, whisk together all of the sauce ingredients. Pour it into the skillet and stir well. Let everything simmer for 2–3 minutes so the flavors come together.

5. Remove from heat and top with sliced green onions. Drizzle with the creamy ginger-garlic sauce if using, or serve it on the side for everyone to add their own.

• One pan = minimal cleanup

• Sneaky veggies

• Leftovers reheat well

• Feels fun and different without being fussy

Let me know how your family likes it if you give this recipe a try!