If you’re craving the delightfully savory flavors of an egg roll but want something quicker and lighter, this Chicken Egg Roll Bowls Recipe is an absolute game-changer. Think all the best bits of an egg roll, without the hassle of wrapping or frying – just one satisfying bowl bursting with ginger, garlic, crunchy cabbage, and savory chicken, ready in under 20 minutes!
Why You Should Make This Recipe
Super quick and easy: You can have dinner on the table in just 15 minutes, perfect for busy weeknights.
All the favorite egg roll flavors: Garlic, ginger, soy, and sesame come together to create that familiar comforting taste.
Healthy and customizable: Low-carb, high-protein, and you can toss in extra veggies to boost the nutrition.
Great for meal prep: This recipe keeps well for several days, making lunches or dinners a breeze.
Ingredients & Substitutions
The beauty of this recipe lies in its simplicity—each ingredient plays a key role to bring balance in flavor, texture, and color. Ground chicken adds tender protein, while shredded cabbage and carrots provide that classic crunch and sweetness. Aromatics like garlic and ginger lift the dish, and soy sauce brings that irresistible umami punch.
- Sesame and olive oils: Sesame oil delivers authentic flavor, while olive oil helps with cooking; feel free to adjust the quantities to your taste.
- Ground chicken: Use ground turkey or pork if you prefer, both work wonderfully here.
- Sweet Vidalia onion: Adds gentle sweetness and depth—yellow onions can be substituted if needed.
- Garlic and ground ginger: Fresh garlic and ginger are essential for that signature egg roll aroma and zing.
- Coleslaw mix: A combo of shredded cabbage and carrots, it wilts perfectly and brings crunch; shredded Napa cabbage also works.
- Reduced-sodium soy sauce: Adjust to taste for saltiness; tamari works as a gluten-free alternative.
- Green onions and sesame seeds: These garnishes add freshness and a pleasant crunch to finish.
How to Make Chicken Egg Roll Bowls Recipe
Step 1: Cook the Chicken
Start by heating the sesame and olive oils in a large skillet over medium-high heat. Add the ground chicken and crumble it evenly as it cooks. This step should take about 4 to 5 minutes until the chicken is fully cooked and starting to brown—this browning adds great flavor!
Step 2: Sauté the Aromatics
Once the chicken is cooked, toss in the chopped Vidalia onion. Let it soften for about 5 minutes, stirring occasionally so it becomes tender but not mushy. Then add the minced garlic and ground ginger, cooking everything together for an additional minute until your kitchen fills with that irresistible aroma.
Step 3: Add the Coleslaw Mix and Sauce
Next, dump in the entire bag of coleslaw mix—it looks like a lot, but don’t worry, it wilts down quickly. Drizzle the soy sauce evenly over the mix, sprinkle in black pepper, and stir everything thoroughly. Cook for about 5 minutes until the cabbage and carrots are tender but still have a little crunch. Feel free to toss in extra veggies like broccoli or bell peppers to amp up the goodness!
Step 4: Garnish and Serve
Sprinkle sliced green onions and sesame seeds generously over the top. For an extra touch, serve with hoisin sauce or some extra soy sauce on the side for dipping. Then dig into your warm, comforting bowl of Chicken Egg Roll Bowls!
How to Serve Chicken Egg Roll Bowls Recipe
Garnishes
Garnishes elevate the dish from simple to spectacular. Fresh sliced green onions add a mild onion kick and vibrant color, while toasted sesame seeds bring nuttiness and crunch. If you like a bit of zing, a drizzle of hoisin or sriracha on top complements the flavors beautifully.
Side Dishes
This bowl shines perfectly on its own, but if you want to round out your meal, steamed jasmine rice, a light cucumber salad, or even simple miso soup make wonderful companions. These pairings keep the meal balanced and satisfying without overpowering those bold egg roll flavors.
Creative Ways to Present
Serve the Chicken Egg Roll Bowls in pretty ceramic bowls topped with colorful garnishes to wow your guests. For fun, lay the mixture onto crisp lettuce leaves to eat like wraps, or even stuff them inside pita pockets for a fusion twist. Adding a sprinkle of crushed peanuts or chili flakes can also offer an exciting texture or heat burst.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover egg roll bowl mix in an airtight container in the refrigerator. It will stay fresh and tasty for up to 5 days—perfect for keeping your weeknight dinners or lunches hassle-free and delicious.
Freezing
Chicken Egg Roll Bowls freeze beautifully! Portion the mixture into freezer-safe containers or bags and label them. They’ll last up to 3 months in the freezer, ready to be thawed and enjoyed whenever you need a quick Asian-inspired meal.
Reheating
To reheat, simply microwave your portion for about 30 seconds to a minute until warmed through, stirring halfway to ensure even heating. Alternatively, you can reheat on the stovetop over medium heat with a splash of water or soy sauce to keep things moist and flavorful.
FAQs
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Can I make this Chicken Egg Roll Bowls Recipe vegetarian?
Absolutely! Simply swap the ground chicken for crumbled tofu, tempeh, or cooked mushrooms for a delicious vegetarian twist that still captures the essence of the classic egg roll flavors.
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What can I use instead of soy sauce?
If you’re gluten-free or avoiding soy, tamari is an excellent alternative. Coconut aminos are also a great low-sodium, soy-free option that’s slightly sweeter but equally delicious.
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Can I add other vegetables to this recipe?
Yes! This recipe is incredibly versatile. Feel free to add broccoli, mushrooms, bell peppers, snap peas, or any veggies you love to boost nutrients and add extra texture.
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Is this recipe suitable for meal prepping?
Definitely! It keeps well refrigerated for several days and freezes beautifully. Just portion it out and reheat for a quick, wholesome meal anytime you need.
Final Thoughts
Whether you’re short on time, craving comfort food, or just want a healthy spin on a classic favorite, this Chicken Egg Roll Bowls Recipe is a delicious solution. It’s simple, flavorful, and endlessly adaptable to your taste buds. I can’t wait for you to try it and share the joy of this hearty bowl with loved ones!
Print
Chicken Egg Roll Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Asian Fusion
- Diet: Low Fat
Description
Chicken Egg Roll Bowls are a delicious, low-carb, and easy-to-make stir-fry dish that captures the classic flavors of an egg roll without the wrapper. Ground chicken is cooked with fragrant garlic, ginger, and a crunchy coleslaw mix, all drizzled with savory soy sauce and garnished with green onions and sesame seeds for a quick and healthy meal.
Ingredients
Proteins and Oils
- 1–2 tablespoons sesame oil, or to taste
- 1–2 tablespoons olive oil, or to taste
- 1 pound ground chicken (ground turkey or pork may be substituted)
Vegetables and Aromatics
- 1 small sweet Vidalia yellow onion, diced
- 3 to 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- 1 (16-ounce) bag coleslaw mix (shredded green cabbage and carrots)
- About 3 green onions, sliced into thin rounds (for garnishing)
Seasonings and Condiments
- ½ cup reduced-sodium soy sauce, or as desired
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon salt, optional and to taste
- 1 tablespoon sesame seeds, optional for garnishing
- Hoisin sauce or extra soy sauce, optional for serving
Instructions
- Cook the chicken: Add the sesame oil and olive oil to a large skillet and heat over medium-high heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it up with a spoon and stirring occasionally until the chicken is fully cooked and browned.
- Sauté the onions: Add the diced Vidalia onion to the skillet and cook for another 5 minutes until the onions become tender and translucent, stirring intermittently to prevent burning.
- Add garlic and ginger: Stir in the minced garlic and ground ginger, cooking for about 1 minute until fragrant. Be careful not to burn the garlic.
- Cook the vegetables: Add the entire bag of coleslaw mix to the skillet. Drizzle evenly with the reduced-sodium soy sauce, and sprinkle with black pepper and salt if using. Stir well to combine all ingredients.
- Simmer until tender: Cook the mixture for about 5 minutes, stirring occasionally, until the cabbage and carrots have softened and wilted but still retain a slight crunch.
- Optional additions: If desired, add extra vegetables like broccoli florets, cauliflower florets, diced bell peppers, mushrooms, or pea pods to boost nutrition and fiber. Stir well and cook until tender.
- Serve and garnish: Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately with optional hoisin sauce or extra soy sauce on the side for dipping or drizzling.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Reheat gently in the microwave for about 30 seconds or until warmed through, stirring halfway for even heating.
- Vegetable options: Feel free to add your favorite vegetables like broccoli, mushrooms, or bell peppers for more nutrients and fiber.
- Protein swaps: Ground turkey, pork, or even plant-based ground substitutes can be used instead of ground chicken.
- Dietary adjustment: Use gluten-free soy sauce or tamari if you want a gluten-free version.
