Ranch Turkey Veggie Egg Roll Bowls (Print View)

Lean ground turkey with cabbage, carrots, and bell peppers seasoned with ranch and soy sauce, topped with crispy wonton strips.

# Components:

→ Protein

01 - 1 lb lean ground turkey

→ Vegetables

02 - 2 cups shredded green cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 4 green onions, thinly sliced

→ Seasonings & Sauces

06 - 1 oz ranch seasoning mix
07 - 2 tbsp low-sodium soy sauce
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1/4 tsp black pepper
12 - 1 tbsp sesame oil

→ Toppings

13 - 1 cup crispy wonton strips
14 - 1 tbsp sesame seeds, optional
15 - Fresh cilantro, chopped, optional

# Directions:

01 - Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5-6 minutes.
03 - Stir in minced garlic and grated ginger, sautéing for 1 minute until fragrant.
04 - Sprinkle ranch seasoning mix and black pepper over the turkey, stirring thoroughly to combine.
05 - Add shredded cabbage, carrots, and sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
06 - Pour in soy sauce and rice vinegar, mixing well, and cook for an additional 2 minutes.
07 - Remove from heat and fold in sliced green onions. Divide mixture among serving bowls and top with crispy wonton strips, sesame seeds, and cilantro. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent—like fried egg rolls—but comes together in under twenty minutes with zero guilt.
  • Ground turkey makes it lean and protein-packed, so you stay full without the heavy feeling.
  • The ranch-soy fusion creates this unexpected umami moment that tastes way more complex than it has any right to be.
  • You get textural contrast from crispy wonton strips without actually deep-frying anything.
02 -
  • Don't overcrowd your pan when browning turkey—if it steams instead of sears, you'll lose that caramelized flavor foundation that makes everything taste deeper.
  • Add wonton strips right before eating, not before, or they'll soften from the residual heat and steam and lose their whole purpose.
  • The vegetables should still have resistance when you bite them—overcooked cabbage turns sulfurous and mushy, which completely changes the dish's character.
03 -
  • Mise en place is your friend here—have everything chopped and measured before you turn the heat on, because once the pan is hot, things move fast and you won't have time to chop while something's burning.
  • If you're meal-prepping, cook the turkey-vegetable mixture ahead and store it separately from the wonton strips, then assemble when you're ready to eat so the crunch stays true.
  • Taste as you go near the end—ranch seasoning varies by brand, so you might need to adjust soy sauce or vinegar to get the balance that sings for your palate.
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