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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: deconstructed egg roll, egg roll in a bowl, egg roll in a bowl recipe, egg roll stir fry
Servings: 4
Calories: 572kcal
Author: Averie Sunshine
Ingredients
2tablespoonssesame oil
2tablespoonsolive oil
1poundground chickenground turkey or pork may be substituted
1small sweet Vidalia yellow onion
3 to 4clovesgarlicfinely minced or pressed
1teaspoonground ginger
one 16-ounce bag coleslaw mixshredded green cabbage and carrots
½cupreduced-sodium soy sauce
½teaspoonfreshly ground black pepperor to taste
about 3 green onions sliced into thin roundsfor garnishing
1tablespoonsesame seedsoptional for garnishing
hoisin sauce or extra soy sauceoptional 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.