Why You’ll Love This Recipe
Chicken Egg Roll Bowls are a quick, healthy, and flavorful take on traditional egg rolls—without the wrapper or deep frying. Packed with seasoned ground chicken, crisp cabbage, and savory Asian-inspired flavors, this one-pan meal comes together fast and makes a perfect low-carb lunch or dinner. It’s all the egg roll flavor you love, in a lighter, easier form.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground chickenolive oilsesame oilgarlicgingeronionshredded coleslaw mix (or shredded cabbage and carrots)soy sauce (or tamari for gluten-free)rice vinegarhoisin sauce (optional)saltblack peppergreen onions (for garnish)toasted sesame seeds (optional)red pepper flakes or sriracha (optional, for heat)
directions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook until soft, about 3 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
Add ground chicken and cook until browned and cooked through, breaking it apart with a spoon.
Stir in soy sauce, rice vinegar, sesame oil, hoisin (if using), salt, and pepper. Mix to coat the chicken.
Add shredded coleslaw mix or cabbage and carrots. Stir well and cook for 4–5 minutes until vegetables are slightly softened but still crisp.
Taste and adjust seasoning. Add red pepper flakes or sriracha for heat if desired.
Serve hot, garnished with green onions and sesame seeds.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use ground turkey or pork instead of chicken.
Add water chestnuts for crunch or mushrooms for umami.
Serve over cauliflower rice, rice noodles, or regular rice for a heartier meal.
Top with a fried or soft-boiled egg for extra protein.
Make it vegetarian by using tofu or plant-based crumbles.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or in a skillet until warmed through.Great for meal prep—portions reheat well and stay flavorful.
FAQs
Can I use pre-shredded coleslaw mix?
Yes, it’s a huge time-saver and works perfectly in this recipe.
Is this recipe gluten-free?
Use tamari or coconut aminos in place of soy sauce for a gluten-free version.
Can I make it spicy?
Yes, add sriracha, chili garlic sauce, or red pepper flakes to taste.
Can I freeze it?
It’s best fresh, but it can be frozen. Thaw and reheat gently to maintain texture.
Can I add noodles?
Yes, stir in cooked rice noodles or serve over ramen for a noodle bowl twist.
Do I have to use sesame oil?
It adds great flavor, but you can skip or substitute with a neutral oil if needed.
Conclusion
Chicken Egg Roll Bowls are a quick, easy, and delicious way to enjoy all the flavor of egg rolls—without the fuss. This healthy one-pan meal is packed with protein and veggies, making it perfect for a weeknight dinner or meal prep. Satisfying, customizable, and full of flavor, it’s sure to become a staple in your kitchen.
Print
Chicken Egg Roll Bowls
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
These Chicken Egg Roll Bowls are a quick, one-pan meal that gives you all the savory, garlicky goodness of a classic egg roll—without the deep frying! Ground chicken, cabbage, carrots, and bold Asian-inspired seasonings come together in just 20 minutes. Low-carb, high-protein, and totally satisfying!
Ingredients
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1 lb ground chicken
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1 tbsp sesame oil
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3 cloves garlic, minced
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1 tbsp freshly grated ginger
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1 small onion, finely diced
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1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
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3 tbsp low-sodium soy sauce (or coconut aminos)
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1 tbsp rice vinegar
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1 tbsp hoisin sauce (optional for sweetness)
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1/2 tsp red pepper flakes (optional, for heat)
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2 green onions, sliced
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Optional toppings: sesame seeds, sriracha, extra green onio
Instructions
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Cook the chicken: In a large skillet over medium heat, add sesame oil and ground chicken. Cook until browned and cooked through, breaking it up with a spoon.
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Add aromatics: Stir in garlic, ginger, and onion. Cook for 2–3 minutes until fragrant and onions are soft.
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Toss in veggies: Add the coleslaw mix and cook, stirring often, for about 5–7 minutes or until the cabbage is tender but still crisp.
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Season it up: Stir in soy sauce, rice vinegar, hoisin (if using), and red pepper flakes. Cook for another 1–2 minutes until everything is well coated and heated through.
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Garnish and serve: Remove from heat, top with green onions and sesame seeds. Serve as-is or over rice, cauliflower rice, or noodles!
Notes
Swap ground chicken for turkey, pork, or plant-based crumbles.
Add water chestnuts or mushrooms for extra crunch and flavor.
Great for meal prep—stays delicious for up to 4 days in the fridge.
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