Chicken Egg Roll in a Bowl — These egg roll bowls are easy, ready in 15 minutes, full of flavor, have lots of texture, and are way healthier than actual egg rolls! Pair the stir-fry with steamed or cauliflower rice and a simple green salad for a full meal!
Table of contents
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 healthier egg roll stir fry recipe.
This recipe is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls. The next time you’re tempted to call for takeout on a busy weeknight, pull this deconstructed egg roll in a bowl recipe out of your back pocket and dinner will be on the table in no time.
Recipe Ingredients
To make this recipe for healthy egg roll in a bowl, 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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Egg Roll in a Bowl
Egg roll bowls couldn’t be quicker or easier to prepare, so long as you use a bag of plain coleslaw mix as suggested. Here’s how the recipe is made:
- 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.
Recipe FAQs
Yes, either ground turkey or ground pork may be used instead of ground chicken.
Of course! You wouldn’t have a classic deconstructed egg roll bowl, but I bet additions like baby corn, sliced mushrooms, or diced bell pepper would be great additions to this egg roll stir-fry.
Yes! It can be replaced with an equal amount of finely shredded green cabbage and carrots (roughly 2 cups total).
I usually serve the stir-fry as is, but you’re welcome to spoon it over steamed white or brown rice, quinoa, or cauliflower rice.
Tips for Making This Recipe
Coleslaw Mix – If you can’t find coleslaw or a cabbage mix where you live, you can substitute two heaping cups of shredded cabbage and carrots instead. (Cabbage wilts down quite a bit, so even if it looks like a lot, it’ll dramatically reduce in volume. But of course use your best judgement!)
Gluten-Free – 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.
Sodium Sensitive – 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.
What to Serve With Egg Roll Bowls
Video Tutorial
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Chicken Egg Roll in a Bowl
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
- ½ cup reduced-sodium soy sauce
- ½ 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
- 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.
- Add the onions and cook for about 5 minutes or until tender; stir intermittently.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published July 10, 2017 and republished April 7, 2023 with updated text.
I made this last night and loved it. I’m on WW and this is great for me.
Glad you loved it and that it’s great for you with your WW plan!
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.
Glad you enjoyed it, good way to mix it up inside tortillas, and I bet the chili garlic sauce was great in it!
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!
Thanks for the 5 star review and yes reduced sodium is the way to go for next time.
Yes definitely go with reduced sodium next time but glad you still loved it as well as the whole family. Thanks for the 5 star review!
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!
Thanks for trying the recipe and glad you’re loving it AND that you have planned leftovers – perfect!
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!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
This recipe was so simple and so delicious. This is definitely going to be part of the meal prep rotation.
Thanks for trying the recipe and I’m glad it came out great for you and is going into your rotation!
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!
Thanks for trying the recipe and glad you’re enjoying it! Hoisin at the end is always good!
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 :)
YUM! Love this idea, Averie!
Thanks Kelly! Hope you’re doing great :)
Very tasty! I made it a little less healthy by throwing in a handful of chow mein noodles for crunch, and a spoonful of duck sauce because that’s what I love on my eggrolls! Great quick weeknight recipe.
Glad it worked out great for you!
I have made the Egg Roll Bowl and it is delici0us! Fast, easy, and so tasty!
Thanks for trying the recipe and I’m glad it came out great for you!
I need to try this asap!
Paige
https://thehappyflammily.com
It’s so good! LMK if you do!
hey girl- this is right up my alley! yummy!
Looks awesome, and good for a make ahead work lunch.
Thanks!
Great quick dinner idea. Egg rolls … mmmm.
Thanks! And yes to the quick part!
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!!
Cabbage is like the king of wilting/shrinking vegetables once you cook it! Crazy isn’t it! Glad you’re familiar with something very similar to this!