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.