Chicken Egg Roll in a Bowl — These ground chicken egg roll bowls are simple to make, ready in about 15 minutes, packed with flavor and texture, and a healthier alternative to traditional fried egg rolls. Serve over steamed rice, cauliflower rice, or alongside your favorite vegetables for a satisfying, high-protein meal the whole family will enjoy.
- I remember loving crispy fried egg rolls as a kid — the crunch, the savory filling and, for me, generous sweet-and-sour sauce. As an adult I prefer lighter, less oily meals without so much added sugar.
- That’s why this deconstructed egg roll — an easy, healthier egg roll stir-fry — is such a great weeknight option.
- This recipe is quick (about 15 minutes), flavorful, textural, and healthier than traditional egg rolls.
- Next time you’re tempted to order takeout, try this deconstructed egg roll in a bowl for a fast, satisfying dinner.
Egg Roll In a Bowl Recipe Ingredients
To make this healthier egg roll in a bowl, gather:
- Sesame oil and olive oil for flavor and to keep the lean poultry moist.
- Ground chicken (ground turkey or pork may be substituted).
- One small sweet Vidalia (or yellow/white) onion, garlic, and ground ginger (fresh ginger works well if you have it).
- One 16-ounce bag of coleslaw mix (shredded green cabbage and carrots). If unavailable, substitute about 2 heaping cups of finely shredded cabbage and carrots — cabbage wilts down significantly.
- Low-sodium soy sauce (or tamari / coconut aminos to keep it gluten-free).
- Salt and freshly ground black pepper to taste.
- Chopped green onions and sesame seeds for garnish.
Note: See the recipe card below for exact amounts and step-by-step directions.
How to Make Egg Roll in a Bowl
Using a bag of plain coleslaw mix keeps this recipe fast and easy. The basic method:
- Cook the ground chicken in oil in a large skillet over medium-high heat until no longer pink, breaking it up as it cooks.
- Add the onion and continue cooking until softened.
- Stir in garlic and ginger briefly until fragrant, then add the coleslaw mix and soy sauce.
- Cook until the cabbage is wilted and tender, adjust seasoning, and finish with sliced green onions and sesame seeds.
What to Serve With Egg Roll Bowls
Easy 30-Minute Mushroom Vegetable Soup
Fresh Spring Rolls with Peanut Sauce
Green Powerhouse Salad with Sesame-Ginger Vinaigrette
Copycat Applebee’s Chicken Wonton Tacos
Video Tutorial
Chicken Egg Roll in a Bowl
Equipment
-
large skillet
Ingredients
- 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)
- 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)
- 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
- 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
- Heat sesame and olive oil in a large skillet. Add the ground chicken and cook over medium-high heat until done, about 4 to 5 minutes, breaking it up so it cooks evenly.
- Add the onion and cook until tender, about 4–5 minutes, stirring occasionally.
- Add the garlic and ginger and cook about 1 minute, until fragrant.
- Add the coleslaw mix (it looks like a lot but wilts quickly), drizzle the soy sauce evenly, add the pepper, and stir to combine. Cook about 5 minutes, until the cabbage is wilted and tender, stirring intermittently. Tip: if you have extra vegetables like broccoli, bell pepper, mushrooms, or snap peas, feel free to add them to increase nutrients and fiber.
- Garnish with sliced green onions and sesame seeds. Serve immediately with optional hoisin or extra soy sauce on the side.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe FAQs
Yes — ground turkey or ground pork can be used as substitutes for ground chicken.
Absolutely. Adding vegetables such as broccoli florets, mushrooms, bell peppers, or snap peas will bulk up the dish and add extra nutrients and fiber.
Yes. Replace it with roughly 2 cups of finely shredded green cabbage and carrots if you don’t have a pre-packaged coleslaw mix.
Serve this stir-fry on its own or spoon it over steamed white or brown rice, quinoa, or cauliflower rice for a complete meal.
More Asian Recipes Using Chicken:
Favorite ASIAN RECIPES HERE
Sweet Chili Ground Chicken and Broccoli Stir Fry — an easy one-skillet meal with sweet chili, soy, and sesame flavors; ready in about 30 minutes.
P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe} — make this restaurant favorite at home in about 20 minutes.
Easy Better-Than-Takeout Chicken Fried Rice — one-skillet, ready in 20 minutes and full of flavor.
Easy 15-Minute Sweet and Sour Chicken — a quick, tangy, and family-friendly takeout-style dish you can make at home.
Chicken Stir-Fry with Noodles — a 15-minute stir-fry with juicy chicken, crisp-tender vegetables and comforting noodles.
Skinny 15-Minute Sesame Chicken and Broccoli — quick, lighter version of a classic takeout favorite.
Better-Than-Takeout Cashew Chicken — juicy chicken, crisp vegetables, and crunchy cashews in a garlicky soy sauce, ready in about 20 minutes.
15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles — a fast, healthier alternative to takeout for busy weeknights.
Originally published July 10, 2017 and republished April 7, 2023 with updated text.