Easy Egg Roll in a Bowl
Looking for a quick, healthy, and flavorful weeknight meal? This Easy Egg Roll in a Bowl delivers all the bold, savory flavors of your favorite takeout egg rolls—without the deep-fried wrapper or guilt. Packed with ground chicken, fresh cabbage, carrots, garlic, ginger, and a rich soy-based sauce, this one-pan wonder is the perfect low-carb meal for busy families, health-conscious eaters, and anyone craving comfort food with a nutritious twist.
Why You’ll Love This Easy Egg Roll in a Bow
This recipe has gained popularity because it’s not only quick and easy to prepare but also incredibly versatile. Whether you’re eating keto, trying to get more vegetables into your meals, or just love egg rolls, this dish is a game-changer. Here are a few reasons why it’s become a staple in so many kitchens:
- One-pan simplicity – less mess, less cleanup.
- Low-carb and keto-friendly – no egg roll wrapper means fewer carbs.
- High in protein and fiber – thanks to lean ground chicken and cabbage.
- Easily customizable – you can use different proteins or veggies.
- Great for meal prep – keeps well in the fridge and freezer.
Ingredients Breakdown
Here’s what you’ll need to make this Easy Egg Roll in a Bowl:
Protein:
- Ground chicken – Lean, mild in flavor, and cooks quickly.
Aromatics:
- Sesame oil – For that signature egg roll taste.
- Onion – Adds sweetness and depth.
- Garlic & ginger – A must for Asian-inspired flavor.
Vegetables:
- Coleslaw mix – A blend of shredded green cabbage and carrots; prepackaged to save time.
- Red cabbage – Optional, for color and a nutritional boost.
- Green onions – Adds freshness and a mild bite.
Sauce:
- Soy sauce – Use low sodium if preferred.
- Rice vinegar – Adds tang and brightness.
- Hoisin sauce – Optional, for a touch of sweetness and umami.
- Sriracha – Optional, for heat.
Garnish:
- Toasted sesame seeds and extra green onions – Enhance texture and appearance.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat sesame oil in a large skillet over medium-high heat. Add chopped onions and cook until translucent. Stir in garlic and ginger and cook for another 30 seconds until fragrant.
Step 2: Cook the Ground Chicken
Add the ground chicken and break it up with a spatula. Cook for about 6–8 minutes, until browned and cooked through. Drain any excess moisture or fat.
Step 3: Add Veggies
Stir in coleslaw mix and shredded red cabbage. Toss everything together and cook for another 3–5 minutes until the cabbage begins to soften.
Step 4: Make and Add the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sriracha. Pour over the chicken and veggies and toss to coat evenly.
Step 5: Garnish and Serve
Remove from heat, top with sesame seeds and green onions. Serve immediately.
Tips for Success
- Use a large skillet or wok to prevent overcrowding and ensure even cooking.
- Don’t overcook the cabbage – it should be tender but still slightly crisp.
- Adjust seasoning to taste; add more soy sauce or a splash of lime juice if needed.
- Double the recipe for meal prep or feeding a larger family.
Variations
This Easy Egg Roll in a Bowl is endlessly adaptable:
- Protein swaps: Use ground turkey, pork, beef, or even tofu or tempeh for a vegetarian version.
- Add eggs: Push everything to one side of the pan and scramble 1–2 eggs for extra protein.
- Make it spicy: Add crushed red pepper flakes or more sriracha.
- Extra veggies: Mushrooms, bell peppers, or bean sprouts work great.
Serving Suggestions
- Over cauliflower rice for a fully low-carb, keto-friendly meal.
- With jasmine or brown rice for a more filling option.
- Topped with a fried or soft-boiled egg for extra richness.
Meal Prep & Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
- Reheat: Warm in a skillet over medium heat or microwave until hot.
Final Thoughts
This Easy Egg Roll in a Bowl recipe is a must-try if you’re looking for something flavorful, healthy, and fast. It brings all the satisfying taste of traditional egg rolls in a lighter, easier-to-make form. Whether you’re cooking for one or planning meals for the week, this dish checks all the boxes: taste, texture, nutrition, and ease.
Easy Egg Roll in a Bowl Recipe
Description
This Easy Egg Roll in a Bowl Recipe transforms all the delicious flavors of a classic egg roll into a healthy, low-carb, one-pan meal—without the deep-fried wrapper! Packed with sautéed veggies, ground meat, and a savory sesame garlic sauce, this dish is quick, filling, and perfect for busy weeknights.
Ingredients
For the Base:
For the Veggies:
For the Sauce:
For Garnish
Instructions
Sauté the Aromatics
- In a large skillet over medium-high heat (190°C), heat sesame oil. Add chopped onion and sauté for 2–3 minutes until softened. Stir in minced garlic and ginger, cooking for another 30 seconds until fragrant.
Cook the Chicken
- Add ground chicken to the pan. Use a spatula to break it into crumbles and cook for 6–8 minutes until fully cooked and lightly browned. Drain excess moisture if needed.
Add the Vegetables
- Stir in the coleslaw mix, red cabbage (if using), and green onions. Cook for 3–5 minutes, stirring often, until the vegetables are slightly softened but still crisp.
Mix in the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sriracha, and hoisin sauce. Pour over the chicken and veggies, then toss everything together to coat evenly.
Garnish and Serve
- Turn off heat. Top with toasted sesame seeds and fresh green onions. Serve warm, either alone or with cauliflower rice or jasmine rice.
Note
Protein Options: You can swap ground chicken for turkey or plant-based crumbles.
Veggie Boost: Add mushrooms or bell peppers for extra nutrition.
Make it Paleo: Use coconut aminos instead of soy sauce and skip the hoisin.
Storage: Store in an airtight container for up to 4 days in the fridge.
Reheating: Reheat in a skillet or microwave before serving.
