I just nailed a High Protein Dinner that delivers bold flavor, serious leftover power for meal prep, and zero boring nights ahead.
I’m obsessed with this egg roll in a bowl because it hits exactly what I want after a long day. Crunchy cabbage, savory ground turkey, and that punch of sesame oil.
I love how it feels like a proper High Protein Dinner without being fussy. I make it when I need a real meal that keeps me full and doesn’t fake being healthy.
It’s great for High Protein Meal Prep, so I can eat smart all week. And it tastes bold, salty, a little sweet, and messy in the best way.
I always want seconds.
Ingredients
- Ground pork or turkey: hearty protein, juicy and keeps the dish filling.
- Olive oil: it’s the neutral cooking base, nothing fancy but reliable.
- Toasted sesame oil: nutty boost, adds that classic egg-roll vibe.
- Garlic: punchy aroma, makes everything taste more homemade and cozy.
- Ginger: bright, zesty lift that cuts through richness.
- Cabbage: crunchy bulk, cheap and surprisingly satisfying.
- Carrots: a sweet snap and color, keeps it from feeling bland.
- Green onions: fresh bite; the white’s savory, the green’s garnish-friendly.
- Soy sauce or tamari: salty umami backbone, keeps it savory without fuss.
- Rice vinegar: bright acidity, wakes up the whole bowl.
- Honey or brown sugar: basically a tiny sweet fix to balance flavors.
- Eggs: extra protein and silkiness if you want it richer.
- Red pepper flakes or sriracha: Plus, a little heat wakes everything up.
- Salt and black pepper: simple seasoning, don’t skip or it’ll taste flat.
- Sesame seeds: tiny crunchy garnish that makes it feel finished.
Ingredient Quantities
- 1 pound ground pork or ground turkey (about 450 g)
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 6 cups green cabbage, thinly sliced (about half a medium head)
- 1 cup carrots, shredded (1 to 2 medium carrots)
- 3 green onions, thinly sliced (white and green parts separated if you want)
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar (optional, balances the soy)
- 2 large eggs, lightly beaten (optional for extra protein)
- 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha (optional for heat)
- Salt and black pepper to taste
- 1 tablespoon sesame seeds for garnish (optional)
How to Make this
1. Heat a large skillet or wok over medium high heat, add 1 tablespoon olive oil and 1 pound ground pork or turkey, break it up and cook until no longer pink, about 5 to 7 minutes; season with salt and pepper while it cooks.
2. Push the meat to one side of the pan, lower the heat a bit and add 1 teaspoon toasted sesame oil, 3 cloves minced garlic and 1 tablespoon minced fresh ginger; cook for about 30 seconds until fragrant but don’t burn it.
3. Stir the garlic and ginger into the meat, then add the thinly sliced cabbage (about 6 cups) and 1 cup shredded carrots; toss everything together and cook 4 to 6 minutes until the cabbage wilts but still has some bite.
4. Mix together 1/4 cup low sodium soy sauce or tamari, 1 tablespoon rice vinegar and 1 teaspoon honey or brown sugar (optional) in a small bowl, then pour it over the cabbage mixture; stir well to coat and simmer 2 to 3 minutes so flavors meld.
5. If you want extra protein and texture, push the mixture to one side again and pour in 2 lightly beaten eggs; scramble them gently until set then fold them through the veggies and meat.
6. Add 3 thinly sliced green onions, the white parts first while cooking for flavor and the green tops at the end for freshness; also stir in 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha if you like heat.
7. Taste and adjust seasoning with a little more soy sauce, salt, black pepper or a splash more rice vinegar; if it tastes flat try adding the optional honey or sugar to balance.
8. Cook another 1 to 2 minutes until everything is heated through and the liquid has mostly evaporated so the bowl isn’t soggy; you want it moist but not soupy.
9. Serve hot topped with 1 tablespoon sesame seeds for garnish and extra sliced green onions if you like; this keeps well in the fridge for meal prep and reheats quickly in a skillet or microwave.
Equipment Needed
1. large skillet or wok (10 to 12 inch)
2. spatula or wooden spoon for breaking up meat
3. sharp chef knife
4. cutting board
5. small mixing bowl for sauce
6. measuring cups and spoons
7. box grater or vegetable peeler for shredding carrots
8. fork or small whisk to beat eggs
9. tongs or slotted spoon for stirring and serving
FAQ
Easy High Protein Egg Roll In A Bowl Recipe Substitutions and Variations
- Ground pork or ground turkey: swap for ground chicken, lean ground beef, or crumbled firm tofu if you want a vegetarian option; pressing tofu first helps it brown better.
- Green cabbage: use napa cabbage, shredded Brussels sprouts, or a bag of coleslaw mix for a faster shortcut, though coleslaw packs can be wetter so squeeze some liquid out.
- Low sodium soy sauce or tamari: sub coconut aminos for a milder, slightly sweet gluten free choice, or regular soy sauce if you dont have low sodium on hand.
- Eggs (optional): stir in a few tablespoons of plain Greek yogurt for extra protein and creaminess, or skip them and add an extra 1/2 cup of cooked edamame for more protein without changing texture much.
Pro Tips
1) Cook the meat hot and fast, then scoop most of the rendered fat out before adding garlic and ginger. Too much fat will make the cabbage soggy and water down the sauce, and you still get plenty of flavor from that quick browning.
2) Don’t overcook the cabbage. Aim for wilted but still a little crunchy. If it starts releasing too much water, raise the heat and stir constantly for the last minute so the liquid evaporates instead of steaming everything.
3) Boost the umami with a tiny splash of fish sauce or a squeeze of fresh lime at the end. Fish sauce a little goes a long way, and lime brightens the whole dish when it tastes flat. If you want a glossy, clingy sauce, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir it in near the end.
4) Toast the sesame seeds and add some at the beginning and some at the end. Toasting brings out a nutty punch, and finishing with a few raw seeds or extra green onion gives texture and freshness.
Easy High Protein Egg Roll In A Bowl Recipe
I just nailed a High Protein Dinner that delivers bold flavor, serious leftover power for meal prep, and zero boring nights ahead.
4
servings
421
kcal
Equipment: 1. large skillet or wok (10 to 12 inch)
2. spatula or wooden spoon for breaking up meat
3. sharp chef knife
4. cutting board
5. small mixing bowl for sauce
6. measuring cups and spoons
7. box grater or vegetable peeler for shredding carrots
8. fork or small whisk to beat eggs
9. tongs or slotted spoon for stirring and serving
Ingredients
1 pound ground pork or ground turkey (about 450 g)
1 tablespoon olive oil
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
6 cups green cabbage, thinly sliced (about half a medium head)
1 cup carrots, shredded (1 to 2 medium carrots)
3 green onions, thinly sliced (white and green parts separated if you want)
1/4 cup low sodium soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar (optional, balances the soy)
2 large eggs, lightly beaten (optional for extra protein)
1/4 teaspoon red pepper flakes or 1 teaspoon sriracha (optional for heat)
Salt and black pepper to taste
1 tablespoon sesame seeds for garnish (optional)
Directions
- Heat a large skillet or wok over medium high heat, add 1 tablespoon olive oil and 1 pound ground pork or turkey, break it up and cook until no longer pink, about 5 to 7 minutes; season with salt and pepper while it cooks.
- Push the meat to one side of the pan, lower the heat a bit and add 1 teaspoon toasted sesame oil, 3 cloves minced garlic and 1 tablespoon minced fresh ginger; cook for about 30 seconds until fragrant but don't burn it.
- Stir the garlic and ginger into the meat, then add the thinly sliced cabbage (about 6 cups) and 1 cup shredded carrots; toss everything together and cook 4 to 6 minutes until the cabbage wilts but still has some bite.
- Mix together 1/4 cup low sodium soy sauce or tamari, 1 tablespoon rice vinegar and 1 teaspoon honey or brown sugar (optional) in a small bowl, then pour it over the cabbage mixture; stir well to coat and simmer 2 to 3 minutes so flavors meld.
- If you want extra protein and texture, push the mixture to one side again and pour in 2 lightly beaten eggs; scramble them gently until set then fold them through the veggies and meat.
- Add 3 thinly sliced green onions, the white parts first while cooking for flavor and the green tops at the end for freshness; also stir in 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha if you like heat.
- Taste and adjust seasoning with a little more soy sauce, salt, black pepper or a splash more rice vinegar; if it tastes flat try adding the optional honey or sugar to balance.
- Cook another 1 to 2 minutes until everything is heated through and the liquid has mostly evaporated so the bowl isn't soggy; you want it moist but not soupy.
- Serve hot topped with 1 tablespoon sesame seeds for garnish and extra sliced green onions if you like; this keeps well in the fridge for meal prep and reheats quickly in a skillet or microwave.
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.
Nutrition Facts
- Serving Size: 339g
- Total number of serves: 4
- Calories: 421kcal
- Fat: 30.9g
- Saturated Fat: 9.6g
- Trans Fat: 0.05g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 172mg
- Sodium: 350mg
- Potassium: 760mg
- Carbohydrates: 22.5g
- Fiber: 4.3g
- Sugar: 4.5g
- Protein: 33.4g
- Vitamin A: 2500IU
- Vitamin C: 50mg
- Calcium: 70mg
- Iron: 2.6mg
