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Egg Roll in a Bowl Recipe

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3.8 from 15 reviews

Egg Roll in a Bowl is a quick, flavorful, and healthy deconstructed version of the classic egg roll. This dish features ground chicken sautéed with fresh ginger, garlic, and shredded cabbage, seasoned with soy sauce and sesame oil, making it perfect for a low-carb, protein-packed meal ready in just 30 minutes.

Ingredients

Meat and Aromatics

  • 1 pound ground chicken
  • 4 green onions (thinly sliced, whites and greens separated)
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic (minced)

Vegetables

  • 16 ounces coleslaw mix (or shredded cabbage)

Seasonings and Garnishes

  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil (or to taste)
  • Chopped fresh cilantro (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Brown the chicken: Heat a 10-inch skillet over medium-high heat and add the ground chicken. Use a wooden spoon to break it up into small pieces and cook until it is browned and no longer pink. Drain any excess fat from the skillet.
  2. Add aromatics and vegetables: Stir in the whites of the green onions, grated fresh ginger, minced garlic, and coleslaw mix. Cook, stirring occasionally, until the cabbage softens and becomes tender, about 5 minutes.
  3. Season the mixture: Add soy sauce and sesame oil to the skillet and stir well. Continue cooking for another minute to allow the flavors to meld.
  4. Serve and garnish: Divide the egg roll mixture into bowls and garnish with the green parts of the green onions, chopped fresh cilantro, and a sprinkle of sesame seeds. Serve immediately.

Notes

  • You can substitute ground chicken with ground pork, turkey, or beef for variations.
  • Use low-sodium soy sauce to reduce salt content.
  • Add a splash of rice vinegar or a teaspoon of chili flakes for extra flavor and heat.
  • For a gluten-free version, use tamari instead of soy sauce.
  • If coleslaw mix is unavailable, finely shredded green and purple cabbage with some shredded carrots will work well.