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.
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.
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.
Tips for Making Egg Roll in a Bowl
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.
Wilts Down – 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.
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
- 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 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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Originally published July 10, 2017 and republished April 7, 2023 with updated text.
