If you are craving all the delicious flavors of an egg roll without the hassle of wrapping and frying, this 20-Minute Egg Roll Bowls Recipe is your new best friend in the kitchen. It captures that perfect balance of savory ground chicken, crisp cole slaw, and a hint of ginger and garlic, all tossed together with a luscious blend of hoisin and soy sauce. In just about twenty minutes, you can have a vibrant, satisfying bowl that tastes like a restaurant favorite but is incredibly simple to whip up at home. Whether you’re cooking for a weeknight dinner or impressing friends with a quick crowd-pleaser, this recipe delivers big flavor with minimal fuss.

Ingredients You’ll Need

The image shows a white round bowl filled with shredded cabbage mixed with thin strips of orange carrots and some purple cabbage on top, forming a colorful vegetable mix. Surrounding the bowl are several small white dishes: one with chopped green onions, one with a mixture of black and white sesame seeds, one with a dark soy sauce, one with a darker reddish sauce, and one with a golden oily liquid with a spoon resting in it. There is also a small white bowl with three brown eggs inside, a round dish holding garlic cloves and fresh ginger pieces, and a block of light pink ground meat resting on white parchment paper on the white marbled surface. A cracked egg shell with the yolk visible is also present near the top edge photo taken with an iphone --ar 4:5 --v 7

Don’t let the straightforward ingredient list fool you—each element in this dish plays a special role in building layers of flavor, texture, and color that make the 20-Minute Egg Roll Bowls Recipe truly irresistible. From the savory ground chicken to the crunchy cole slaw, this combination is a symphony of taste and crunch.

2 tablespoons neutral oil, divided: For perfectly cooking and flavoring your chicken and veggies without overpowering them.
1 pound ground chicken: Tender, lean protein that forms the hearty base of this dish.
Fine sea salt and freshly-ground black pepper: Essential seasoning to enhance every ingredient’s natural flavor.
4 scallions, thinly sliced: Adds freshness and a mild onion bite; white and green parts are used separately for depth.
3 large cloves garlic, minced: Brings a punchy, aromatic flavor that’s impossible to resist.
1 tablespoon grated or minced fresh ginger: Adds a warm, slightly spicy zing that brightens the bowl.
1 (14-ounce) bag cole slaw: Crunchy cabbage mix that offers texture and lightness.
3 large eggs, whisked: Provides a soft, silky scrambled component that balances the savory chicken.
2 tablespoons hoisin sauce: Sweet and tangy sauce that layers in savory-sweet complexity.
2 tablespoons low-sodium soy sauce: Adds salty umami goodness without overwhelming the other flavors.
1/2 teaspoon toasted sesame oil: A fragrant finishing touch that makes every bite more luscious.
Furikake seasoning (or toasted sesame seeds): Sprinkled on top for a nutty, crunchy garnish.
(Optional) rice or noodles, for serving: To make the bowls more filling and comforting if you wish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make 20-Minute Egg Roll Bowls Recipe

Step 1: Cook the Chicken

Start by heating 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken, seasoning it generously with salt and freshly-ground black pepper. As the chicken cooks, break it up gently with your wooden spoon so it browns evenly and crumbles into bite-sized pieces. Once fully cooked and beautifully browned, transfer the chicken to a clean bowl and set it aside. This step builds a rich, savory protein base that will carry the flavors throughout the dish.

Step 2: Sauté the Veggies and Eggs

In the same skillet, add the remaining oil followed by the white parts of the scallions, garlic, and fresh ginger. Sauté these aromatics for about one minute, stirring constantly, until fragrant and just starting to soften. Next, toss in the cole slaw and sauté gently for approximately two minutes, allowing it to wilt slightly but still retain some crunch. Push this mixture to one side of the pan and pour the whisked eggs into the empty side. Cook the eggs, scrambling them by breaking into small pieces until soft and set. This combination of sautéed veggies and scrambled eggs brings a wonderful texture and brightness to the bowl.

Step 3: Combine and Flavor

Return the cooked chicken to the skillet and add the hoisin sauce, low-sodium soy sauce, toasted sesame oil, and the green parts of the scallions. Toss everything together until all ingredients are evenly coated with the sauces and beautifully mingled. Taste the mixture and adjust seasoning if needed by adding more hoisin or soy sauce based on your preference. This final step infuses every ingredient with warm, umami-rich flavor that makes this 20-Minute Egg Roll Bowls Recipe so addictive.

Step 4: Serve and Garnish

Serve your delicious egg roll bowl warm as is or atop a bed of rice or noodles for a heartier meal. Before digging in, sprinkle generously with furikake seasoning or toasted sesame seeds to add that extra layer of crunch and a touch of nutty flavor. Now, get ready for a spoonful of savory comfort with a satisfying fresh finish!

How to Serve 20-Minute Egg Roll Bowls Recipe

A white bowl filled with a colorful layered dish. The bottom layer consists of thin noodles mixed with purple cabbage and carrot shreds, giving a soft texture with white, purple, and orange colors. Above the noodles, there are three clear sections: on the left, small brown cooked meat pieces; in the middle, finely chopped green onions that add a bright green color; and on the right, a layer of crunchy light brown peanuts. A woman's hand is holding a pair of chopsticks reaching into the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your egg roll bowls, think beyond the usual toppings and add sliced fresh chili for heat, a drizzle of sriracha mayo for creaminess, or even crispy fried shallots for a textural surprise. The furikake seasoning remains my absolute favorite because it adds a delightful crunch and that subtle seaweed flavor that pairs perfectly with the chicken and veggies.

Side Dishes

While these bowls can stand alone as a complete meal, they also go wonderfully with light sides like steamed edamame, a simple cucumber salad dressed with rice vinegar, or quick pickled radishes. These sides add brightness and freshness that balance the richness of the hoisin-soy sauce blend.

Creative Ways to Present

If you’re serving this at a casual dinner party, consider offering individual bowls with mini condiments like soy sauce, chili flakes, and extra hoisin sauce for guests to customize their flavors. Or for a fun twist, serve the filling in vibrant lettuce cups for a hand-held, refreshing experience that still embodies the essence of an egg roll without the wrapper.

Make Ahead and Storage

Storing Leftovers

This 20-Minute Egg Roll Bowls Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. Make sure to let the egg roll mixture cool completely before sealing to maintain freshness and texture.

Freezing

While the eggs in this dish don’t freeze as well, you can freeze the cooked ground chicken and cole slaw mixture separately in portioned freezer-safe containers for up to two months. Thaw overnight in the refrigerator, then quickly reheat and scramble fresh eggs to recreate the perfect bowl.

Reheating

To reheat, simply warm the leftovers gently in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of soy sauce or hoisin sauce during reheating can refresh the flavors. Avoid microwaving as it may cause the eggs to become rubbery.

FAQs

Can I use other proteins besides ground chicken?

Absolutely! Ground turkey, pork, or even lean ground beef can be fantastic substitutes and will still work beautifully in this 20-Minute Egg Roll Bowls Recipe. Each option offers a slightly different flavor, so feel free to experiment based on your preferences.

Is it okay to use pre-shredded cabbage instead of cole slaw mix?

Yes, pre-shredded cabbage works fine as a substitute. Just keep in mind that cole slaw mix often contains shredded carrots which add some sweetness and color, so you might want to add grated carrots separately to keep that balance.

Can this recipe be made vegetarian or vegan?

For a vegetarian twist, swap the ground chicken for crumbled firm tofu or cooked lentils, and use plant-based egg substitutes or omit the eggs altogether. Adjust seasonings to your taste to maintain that wonderful umami flavor.

What kind of rice or noodles pair best with this dish?

Fluffy jasmine rice, brown rice for added fiber, or simple quick-cook noodles like ramen or rice noodles all work wonderfully. They soak up the flavorful sauce and provide a comforting base for the bowl.

Can I prepare this dish ahead for meal prep?

Definitely! This recipe is ideal for meal prepping; just store the different components separately and combine or reheat as needed. The freshness of the scallions and sprinkled furikake will still shine through, keeping your meals tasty throughout the week.

Final Thoughts

There you have it—a vibrant, flavorful, and incredibly easy 20-Minute Egg Roll Bowls Recipe that’s perfect for busy days or whenever you want a quick dinner packed with flavor and texture. I can’t recommend it enough for anyone looking to impress themselves or guests without spending hours in the kitchen. Give this recipe a try and prepare to fall in love with a new weeknight favorite!

20-Minute Egg Roll Bowls Recipe

Ingredients You’ll Need