Chicken Egg Roll Bowls Recipe

This Chicken Egg Roll Bowls recipe is everything you love about classic egg rolls—just without the wrapper and deep frying. It’s a fast, flavor-packed dish that’s light, satisfying, and on the table in under 30 minutes. A perfect go-to for busy weeknights, it’s loaded with tender ground chicken, crunchy cabbage, carrots, and bold Asian-inspired flavors. Think takeout vibes with none of the hassle!

Why You’ll Love This Recipe

• Quick and Easy: Seriously, this comes together so fast. It’s a one-pan meal that’s perfect when time is tight.
• Healthy and Low Carb: All the deliciousness of egg rolls, minus the fried wrapper. It’s naturally low in carbs and high in protein.
• Big, Bold Flavors: Savory soy, zingy ginger, a little garlic kick—it’s everything you want in a satisfying stir-fry.
• Totally Customizable: Make it spicy, make it vegan, serve it over rice—this bowl works with whatever you’ve got.

Ingredients You’ll Need

• Ground Chicken: Lean, flavorful, and perfect for quick stir-fries. You can also use ground turkey or pork if preferred.
• Garlic: Freshly minced for a sharp, savory bite that really wakes up the dish.
• Ginger: Adds that warm, zingy depth you always taste in your favorite takeout.
• Green Onions: Stirred in at the end for a burst of freshness and crunch.
• Coleslaw Mix: The ultimate time-saver. Pre-shredded cabbage and carrots mean zero prep.
• Soy Sauce: The salty umami base that ties all the flavors together.
• Sesame Oil: Adds a rich, nutty aroma—don’t skip it; it’s a small touch that makes a big difference.
• Rice Vinegar: A splash of acidity to balance the flavors.
• Sriracha or Chili Garlic Sauce: Optional, but a little heat takes this bowl to the next level.
• Toasted Sesame Seeds: For crunch and a hint of smokiness on top.

Variations

• Vegan Version: Swap the chicken for crumbled tofu or plant-based ground meat, and use tamari for a gluten-free soy sauce option.
• Add Noodles: Stir in cooked ramen or rice noodles to make it more filling.
• Different Proteins: Ground beef or shrimp work beautifully here too.
• Extra Veggies: Mushrooms, bell peppers, zucchini, or snow peas are all delicious additions.

How to Make Chicken Egg Roll Bowls

Step 1: Cook the Chicken

In a large skillet over medium-high heat, cook the ground chicken, breaking it up as it browns. Cook until no longer pink.

Step 2: Add Garlic and Ginger

Once the chicken is cooked, add the minced garlic and grated ginger. Stir and sauté until fragrant—just a minute or two.

Step 3: Toss in the Veggies

Add your coleslaw mix to the skillet. Stir well to coat everything, and cook until the cabbage is just wilted but still has a little crunch.

Step 4: Season the Bowl

Pour in the soy sauce, sesame oil, rice vinegar, and a drizzle of sriracha if using. Stir everything to combine and heat through.

Step 5: Garnish and Serve

Turn off the heat. Stir in sliced green onions, sprinkle with sesame seeds, and serve hot.

Pro Tips for Making the Recipe

• Use a Big Skillet or Wok: The cabbage takes up space until it cooks down, so give it room to stir-fry properly.
• Don’t Overcook the Cabbage: You want it tender but still with a bit of bite—just like an egg roll filling.
• Prepping in Advance? Mince the garlic and ginger ahead of time and keep coleslaw mix ready to save even more time.
• Double the Sauce: If you love saucy bowls, feel free to increase the sauce ingredients slightly.

How to Serve

These bowls are incredibly versatile. Here are a few delicious ways to serve them:

As-Is:

Perfectly satisfying on its own for a low-carb meal.

Over Rice:

Serve over jasmine or brown rice for a heartier dish.

With Noodles:

Toss with cooked rice noodles or lo mein-style noodles for a twist.

Wrap It Up:

Spoon into lettuce leaves or tortillas for a fun handheld version—like a deconstructed egg roll wrap.

Make Ahead and Storage

Storing Leftovers

Cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.

Freezing

Yes, these bowls freeze well! Freeze in single-serving containers and thaw overnight in the fridge.

Reheating

Reheat in the microwave or in a skillet over medium heat. Add a splash of water or extra soy sauce if it’s looking a little dry.

FAQs

Can I use fresh cabbage instead of coleslaw mix?
Absolutely. Just shred green cabbage and carrots yourself. It might take a few extra minutes, but it works perfectly.

Is this recipe gluten-free?
Not by default, but it can be! Just use gluten-free soy sauce (like tamari) and double-check all sauces for hidden gluten.

Can I make this spicier?
Yes! Add more sriracha, chili garlic sauce, or even a pinch of crushed red pepper flakes to really turn up the heat.

What can I use instead of sesame oil?
While sesame oil adds a distinct flavor, you can sub with olive oil or avocado oil in a pinch. Just know you’ll lose a bit of that classic nuttiness.

Final Thoughts

These Chicken Egg Roll Bowls are a flavor-packed, speedy dinner that will totally win you over. They’re simple, satisfying, and endlessly flexible—everything you want in a go-to recipe. Whether you’re eating low-carb or just craving something fresh and easy, this one’s a keeper. Give it a try tonight—you won’t regret it!

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