Chicken Egg Roll Bowls

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Deconstructed Egg Roll in a Bowl Recipe

I have fond childhood memories of devouring egg rolls. The crispy fried shells, the saltiness, the subtle crunch of the cabbage, so good. I also would literally use a cup of sweet and sour sauce on my egg rolls. As a condiments and sauce aficionado, the sugar-laden sauce was total perfection.

Fast forward to adulthood when fried food, sodium, and sugary sauces aren’t necessary the best things for your waistline or health. Enter deconstructed egg rolls via this egg roll in a bowl recipe.

They’re easy, ready in 15 minutes, full of flavor, have lots of texture, and are healthier than actual egg rolls. You’re saving big time on the calories, fat, and carbs.

Chicken is cooked in sesame oil with an onion and a bag of coleslaw mix consisting of shredded cabbage and carrots — so convenient — before adding garlic, ginger, soy sauce, and finishing with green onions.

The next time you’re tempted to call for takeout on a busy weeknight, pull this egg roll in a bowl recipe out of your back pocket and dinner will be on the table in no time.

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

What’s in Egg Roll in a Bowl?

To make this egg roll stir-fry, you’ll need:

  • Sesame oil
  • Olive oil
  • Ground chicken
  • Vidalia onion
  • Garlic
  • Ground ginger
  • Coleslaw mix
  • Low-sodium soy sauce
  • Black pepper
  • Green onions
  • Sesame seeds

How to Make Egg Roll in a Bowl

Cook the ground chicken in an oiled skillet until no longer pink. Then, add the onion and garlic and cook until softened. 

Add in the remaining ingredients and cook until the cabbage is wilted and tender. Garnish with green onion and sesame seeds before serving. 

Can I Use Ground Turkey? 

Yes, either ground turkey or ground pork may be used instead of ground chicken. 

Can I Add Extra Veggies? 

Of course! You wouldn’t have a classic deconstructed egg roll bowl, but I bet additions like baby corn or diced bell pepper would be great additions to this egg roll stir-fry. 

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Tips for Making Egg Roll in a Bowl

If you can’t find coleslaw mix where you live, you can substitute two heaping cups of shredded cabbage and carrots instead. Cabbage wilts down quite a bit, so use your best judgement. 

To make this egg roll in a bowl recipe gluten-free, use tamari instead of soy sauce. Try to find a low-sodium version though. 

If you’re sensitive to salt, add a little less soy sauce than the recipe calls for, give it a taste, and then add more as needed. 

Chicken Egg Roll in a Bowl

Chicken Egg Roll in a Bowl

This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Yield: 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound ground chicken (ground turkey or pork may be substituted)
  • 1 small sweet Vidalia yellow onion
  • 3 to 4 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger
  • one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 3 green onions sliced into thin rounds, for garnishing
  • 1 tablespoon sesame seeds, optional for garnishing
  • hoisin sauce or extra soy sauce, optional for serving

Instructions

    1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
    2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
    3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
    4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
    5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.

Notes

  • Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 572Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 131mgSodium: 1770mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 32g

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38 comments on “Chicken Egg Roll Bowls”

  1. Do I drain the chicken after it’s cooked? It’s cooking now and I’m not sure 😞

    • I don’t drain it. There really shouldn’t be tons of liquid from boneless skinless chicken breast. I would just carry on with the rest of the recipe unless for some reason it’s unusually liquid-ey.

  2. This was so good! And the ingredients weren’t expensive.(as a college student this is very important) I’ve made this twice and loved it both times. Thanks for the great recipe!

    Rating: 5
  3. I made this last night and loved it. I’m on WW and this is great for me.

    Rating: 5
  4. I made this as directed and it was delicious! Thank you for an easy, fun recipe. The cole slaw mix made it SO easy. I served it with iceberg lettuce pieces for lettuce wraps, and my husband ate the filling in a few small soft tortillas (so much for lighter and healthier! haha) My only substitution was instead of fresh garlic (which I didn’t have), I used a teaspoon of chili garlic sauce. Yummy.

  5. The whole family loved it. It turned out too salty because we used regular soy instead of reduced sodium soy–so I definitely recommend that!

    Rating: 5
  6. I love this recipe! I eat a lot of chicken, so I used ground pork. I used fresh ginger instead of powdered. I love garlic so used 5+ cloves. I am the cabbage queen so was very excited that this recipe featured it. For those not familiar with cooking with cabbage, as other commenters have noted, don’t be worried when you throw the HUGE mound of cabbage and carrots in the pan, just keep on stirring and the veggies will cook down. I served this over rice with a little drizzle of a product I love called My Thai Vinaigrette by Riverwave Foods. DELICIOUS!! Really quick to make as well! It stored great in the fridge and made 4+ servings which I reheated for dinner each night. Going to be one of my go-to recipes along with a few other Averie Cooks recipes that I love!

  7. Great recipe! I showed my 6 year old son, and he requested that we put it in the lettuce wraps, when he saw that recipe on the blog. So that’s what we did – and all the kids gobbled it up (6, 4, 2.5). I like to do something asian when my husband isn’t home for dinner, since he’s not a big fan. There were enough left-overs to freeze as a newborn meal (baby #4 is due next month).

    • Thanks for trying the recipe and I’m glad it came out great for you in lettuce wraps! I am beyond impressed that you’re 8 mos pregnant and cooking with 3 kids all under age 6!!! My hat is off to you!

  8. I have been wanting to make a asian inspired dish today for dinner. So glad I checked out your website for ideas. This dish was perfectly easy and quick. I only used 1/2 a cup of soy sauce, and it was delicious!

    Thank you again, Averie!

  9. This recipe was so simple and so delicious.  This is definitely going to be part of the meal prep rotation.

  10. Eating this now and really like it! I will admit I like the crispy shell of the egg roll, but I know the frying isn’t good for me.  I added some hoisin at the end. Thanks for the recipe, it’s a keeper!

  11. Literally eating this right now! As soon as I saw the recipe, I had to make it. It is AMAZING! I omitted the olive oil and used a little olive oil spray, and I cut the sesame oil down by half (only because I’m on Weight Watchers and didn’t want the extra point ;) ). You still really get that great sesame taste though. Absolutely fantastic! Thanks for sharing!

    • Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s wonderful even with reduced sesame oil. I admit, I LOVE the flavor of sesame oil but it’s great to know maybe I can use a little less :)

  12. I have made the Egg Roll Bowl and it is delici0us! Fast, easy, and so tasty!

  13. hey girl- this is right up my alley! yummy!

  14. Looks awesome, and good for a make ahead work lunch.

  15. Great quick dinner idea. Egg rolls … mmmm.

  16. I have made something very similar with hoisin sauce and ginger and we love it! You are right about the cabbage–it’s mounded up in the skillet at first but cooks down quickly to the perfect amount.  This is easy and so delicious!!

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