Ranch Turkey Veggie Egg Roll Bowls (Printable)

Seasoned ground turkey with crisp vegetables and ranch topping

# What you need:

→ Meat & Protein

01 - 1 pound 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 ounce) 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 the sesame oil.
02 - Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 7 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle the ranch seasoning mix over the turkey and stir to coat evenly.
05 - Add the coleslaw mix, red cabbage, and bell pepper. Sauté for 3 to 4 minutes until vegetables are tender yet retain crispness.
06 - Pour in soy sauce, rice vinegar, and sriracha if desired. Toss to combine and cook for 1 additional minute.
07 - Taste and adjust seasoning with salt and black pepper as needed.
08 - Divide the mixture evenly among four bowls. Top each with crispy wonton strips, sliced green onions, and fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It tastes like indulgent takeout but comes together in 30 minutes with pantry staples.
  • The ranch and ginger combination hits differently—familiar comfort meets unexpected depth.
  • Crispy wonton strips stay crunchy, and you skip the messy rolling entirely.
02 -
  • Don't walk away while the turkey is browning—it needs attention to break apart properly, and you want even cooking, not a few chunks burned while others are undercooked.
  • Add your vegetables after the turkey is fully cooked because a mix of raw and cooked vegetables in the pan will cook unevenly; timing matters here.
  • Top with wonton strips at the very last second—if they sit in the bowl too long they'll absorb steam and lose that essential crunch that makes this dish work.
03 -
  • Prep everything before you start cooking because once the skillet is hot, things move quickly and you don't want to scramble for ingredients.
  • If your coleslaw mix seems dry, add it directly to the warm pan and it'll wilt slightly and absorb the flavors better than if you let it sit in a cold bowl first.
  • Make extra wonton strips on the side and serve them alongside so people can add as much crunch as they want without them getting soggy from the heat.
Return