Turkey Egg Roll Bowl


2 lbs Ground Turkey

3 medium Carrots (coarsely grated)

3 Eggs

6 cloves of Garlic chopped

3 (1 inch) pieces of Ginger minced

1 1/2 heads of Napa Cabbage sliced thin and chopped

1 ½ small yellow Onions diced

1/3 cup Soy sauce or Braggs Aminos

Sauce for Serving Egg Roll Bowl make when ready to eat:

1 Tbsp Mayo mixed with
1 tsp Garlic Chili Sauce (serves 2)

Garnish options:

Fried Wontons
Green Onions sliced

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Turkey Egg Roll Bowl

Oct 31, 2022Brian Witmer
Contributed By: Suanne Harns

This recipe fills 2 medium trays to about 2lbs of food each*

  1. Heat a large pot with a little water or broth to cook turkey for 6/7 min.
  2. Add Ginger, Garlic and onions stirring often until fragrant 1/2 min
  3. Add Carrots, Cabbage, Soy Sauce or Braggs. You can add a pinch of red pepper if you like it a little spicy.
  4. When veggies are done, drain off any excess liquid and return to the stove on low, make a well in the center and add eggs, scramble until no longer runny. Stir to combine.
  5. Spread evenly on a lined freeze dryer tray, use dividers set to ten portions, and push into the tray after spreading the food on it. Cover with a lid and freeze until solid.
  6. Freeze Dry
  7. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

Will Vary


3 ten portion squares rehydrate with about 1 Cup of boiling water, stir and let sit for 5 minutes. Stir, and if needed add more water and let sit


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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Comments (1)

  • The sauce calls for Mao. Do you mean mayo?
    Freeze Drying Cookbook replied:
    Great catch Marla, yes it should be Mayo and we fixed it on the website :)


    Marla Evens

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