Step 1:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground turkey and cook, stirring often, until almost cooked through, about 5-6 minutes.
Break up the meat as it cooks for even browning.

Step 2:
Push the turkey to one side of the skillet.
Add the diced onion and the remaining tablespoon of olive oil to the empty space.
Cook the onion for 3-4 minutes, stirring occasionally, until it softens and starts to turn translucent.

Step 3:
Add the shredded carrots, minced garlic, and minced ginger to the skillet.
Cook for another 2 minutes, stirring frequently, until fragrant.
Your kitchen will start smelling amazing at this point.

Step 4:
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
These bits are full of flavor and make the dish even better.
Mix everything together well.

Step 5:
Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper.
Stir everything together to combine well.
Cover the skillet and reduce the heat to medium-low.

Step 6:
Cook for 12-15 minutes, stirring occasionally, until the cabbage reaches your desired tenderness.
If you like a little crunch, cook it closer to 12 minutes; for softer cabbage, go for 15.
Once done, remove from the heat.

Step 7:
Drizzle the toasted sesame oil over the cooked mixture.
Give everything a final stir to distribute the nutty aroma.
Your Egg Roll in a Bowl is ready to serve!

Step 8:
Serve it over cooked white rice if desired.
Top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo for an extra kick