Ranch Turkey Veggie Egg Roll Bowls (Printable version)

Deconstructed egg roll with seasoned turkey, crisp cabbage, peppers, and zesty ranch topped with crispy wontons.

# What You Need:

→ Meat & Protein

01 - 1 lb lean ground turkey

→ Vegetables

02 - 2 cups coleslaw mix (shredded cabbage and carrots)
03 - 1 cup shredded red cabbage
04 - 1 red bell pepper, thinly sliced
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Seasonings & Sauces

08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 packet (1 oz) ranch seasoning mix
12 - 1 teaspoon sriracha or chili garlic sauce
13 - Salt and black pepper to taste

→ Toppings

14 - 1 cup crispy wonton strips
15 - 2 tablespoons chopped fresh cilantro

# How to Make It:

01 - Heat a large skillet or wok over medium-high heat. Add sesame oil.
02 - Add ground turkey and cook, breaking it up as it cooks, until browned and cooked through, about 5 to 7 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle ranch seasoning mix over the turkey and stir to coat evenly throughout.
05 - Add coleslaw mix, shredded red cabbage, and sliced bell pepper. Sauté for 3 to 4 minutes until vegetables are tender but still crisp.
06 - Pour in soy sauce, rice vinegar, and sriracha if using. Toss all ingredients together and cook for another minute.
07 - Taste the mixture and adjust seasoning with salt and pepper as needed.
08 - Divide the mixture among four bowls. Top each bowl with crispy wonton strips, sliced green onions, and fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and a little fancy, but comes together faster than ordering takeout.
  • The mix of textures—tender turkey, crisp veggies, and those wonton crunch moments—keeps your palate interested from start to finish.
  • You can make it your own by swapping proteins or vegetables without changing the soul of the dish.
02 -
  • Don't overcrowd the pan when you add the vegetables or they'll steam instead of sauté—if your skillet is too small, cook in batches.
  • The wonton strips lose their crunch if they sit in the warm bowl too long, so either sprinkle them on right before serving or let people add their own at the table.
03 -
  • Don't let the heat drop when you add the vegetables—keep it medium-high so they caramelize slightly instead of just steaming.
  • Taste as you go and remember that soy sauce is salty, so add salt conservatively or you'll end up with something overly briny.
Return