Step 1: Cook the turkey
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground turkey and cook, breaking it apart, until it is mostly cooked through, about 5-6 minutes.
Push the turkey to one side of the skillet to make room for the vegetables.

Step 2: Sauté the aromatics
Add the remaining tablespoon of olive oil to the empty side of the skillet.
Toss in the finely diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent.
Add the shredded carrots, minced garlic, and minced ginger to the skillet and cook for another 2 minutes, stirring frequently to avoid burning.

Step 3: Deglaze the pan
Pour in the chicken broth and use your spatula to scrape up any flavorful browned bits from the bottom of the skillet.
This step is important because it adds extra flavor to the final dish.
Let the broth simmer for a minute to slightly reduce.

Step 4: Add the cabbage and sauces
Add the shredded cabbage to the skillet along with the soy sauce (or tamari), rice vinegar, salt, and black pepper.
Stir everything together thoroughly so that the seasonings coat all the ingredients.
Cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 12-15 minutes until the cabbage is tender.

Step 5: Finish the dish
Once the cabbage has cooked down to your desired tenderness, remove the skillet from the heat.
Drizzle the toasted sesame oil evenly over the top.
Give everything a final gentle stir to combine the flavors.

Step 6: Serve and enjoy
Serve your Egg Roll in a Bowl immediately, spooned over hot white rice if desired.
Top with sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of sriracha mayo for extra flavor.
Enjoy every bite of this hearty, flavorful, and low-carb meal