Chicken Egg Roll Bowls Recipe

These Chicken Egg Roll Bowls are everything you love about classic egg rolls—savory, flavorful, and satisfying—without the fuss of wrapping and frying. It’s a one-pan wonder that comes together fast, making it ideal for busy weeknights when you want something tasty and comforting without spending hours in the kitchen. Loaded with tender ground chicken, crispy veggies, and bold seasonings, this low-carb, high-flavor dish is an absolute must-try!

Why You’ll Love This Recipe

• Quick to Make: From stovetop to table in about 20 minutes—yes, really. It’s perfect when you’re short on time but still want a hearty, delicious meal.
• Flavor-Packed: Think ginger, garlic, soy sauce, and a drizzle of sesame oil—all the signature flavors of egg rolls, minus the deep fry.
• Healthier Option: No wrappers, no oil bath—just lean protein and lots of veggies. It’s gluten-free and low-carb with a keto-friendly twist if needed.
• One-Pan Meal: Less mess, less cleanup. Everything cooks together in one skillet for maximum flavor and minimal hassle.

Ingredients You’ll Need

Here’s what you’ll need to pull together these amazing Chicken Egg Roll Bowls:

• Ground chicken: The base of this bowl. It’s lean, cooks quickly, and soaks up all the flavorful sauces.
• Cabbage: Use a coleslaw mix to save time—this adds crunch and bulks up the bowl beautifully.
• Carrots: Bring a touch of sweetness and color. Shredded carrots blend in effortlessly.
• Garlic: Essential for that signature egg roll flavor—freshly minced is best.
• Ginger: Fresh ginger adds a zingy depth. You can use ground in a pinch, but fresh really elevates the dish.
• Green onions: Stirred in at the end for brightness and a mild oniony bite.
• Soy sauce: The salty, umami-rich backbone of the sauce. Go for low-sodium if you’re watching your salt.
• Sesame oil: Just a small drizzle at the end brings a rich, nutty aroma. Don’t skip this—it’s the secret weapon.
• Rice vinegar: Adds a little tang that cuts through the richness and balances the flavor.
• Red pepper flakes: Totally optional, but if you like a little heat, this is the way to go.

Variations

Want to mix things up? Here are some tasty twists you can try:

• Swap the Protein: Ground turkey, pork, or even plant-based crumbles all work well.
• Add More Veggies: Mushrooms, bell peppers, snap peas—toss in whatever you’ve got on hand.
• Make It Saucy: Add a splash of hoisin or sriracha for an extra layer of flavor.
• Low-Sodium or Gluten-Free: Use coconut aminos or tamari instead of soy sauce.
• Add Crunch: Top with toasted sesame seeds or crispy wonton strips for texture.

How to Make Chicken Egg Roll Bowls

Step 1: Cook the Chicken

Start by heating a bit of oil in a large skillet over medium heat. Add the ground chicken and break it up with a spatula. Cook until browned and no longer pink.

Step 2: Add Aromatics

Stir in minced garlic and fresh ginger. Cook for about 30 seconds until fragrant—this is where the magic starts.

Step 3: Toss in the Veggies

Add in your shredded cabbage and carrots (or coleslaw mix). Sauté everything together until the veggies are just tender but still have some bite.

Step 4: Season It Up

Pour in the soy sauce, rice vinegar, and a pinch of red pepper flakes if using. Stir well to coat everything evenly and let it all cook together for another 2–3 minutes.

Step 5: Finish with Flavor

Drizzle with sesame oil and toss in sliced green onions. Remove from heat and give it a final stir.

Pro Tips for Making the Recipe

• Use Pre-Shredded Coleslaw Mix: This cuts prep time dramatically and still gives you the perfect texture.
• Don’t Overcook the Veggies: You want them crisp-tender, not mushy. Keep a close eye while sautéing.
• Fresh Aromatics Make a Difference: Fresh garlic and ginger are game-changers here—don’t substitute unless absolutely necessary.
• Double the Batch: These bowls make amazing leftovers and reheat like a dream.

How to Serve

Chicken Egg Roll Bowls are fantastic all on their own, but here are some serving ideas to level things up:

Over Rice or Noodles

Spoon it over jasmine rice, brown rice, or even rice noodles if you want something a little heartier.

Lettuce Wraps

Scoop it into crisp butter lettuce leaves for a handheld option that feels fancy but is ridiculously easy.

With a Dipping Sauce

Serve with a side of spicy mayo, sweet chili sauce, or a drizzle of sriracha for an extra flavor punch.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.

Freezing

Yes, you can freeze it! Just pack it in a freezer-safe container and it’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm it in the microwave or in a skillet over medium heat until heated through. Add a splash of soy sauce or a bit of broth if it needs moisture.

FAQs

Can I make this vegetarian or vegan?
Absolutely! Just swap the chicken for tofu, tempeh, or a plant-based ground meat substitute. You’ll still get that savory, satisfying flavor.

What kind of cabbage should I use?
Green cabbage works best, but red cabbage or a coleslaw mix is totally fine. The pre-shredded bags are a major time-saver.

Is this recipe keto-friendly?
It sure can be! Just make sure your soy sauce is sugar-free, and skip any additional sauces with added sugars.

Can I meal prep this dish?
Yes! It holds up really well in the fridge and makes a great lunch or dinner for several days. Store it in individual containers for grab-and-go meals.

Final Thoughts

These Chicken Egg Roll Bowls are proof that you don’t need a deep fryer or fancy ingredients to make something seriously delicious. They’re fast, flavorful, and endlessly flexible. Whether you’re cooking for one or feeding the whole family, this recipe is a total keeper. Give it a try—you might just find yourself making it on repeat!

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