This recipe delivers bold flavor with minimal effort. It comes together in under 30 minutes, uses simple ingredients, and requires just one skillet for easy cleanup. You get the satisfying taste of traditional egg rolls in a lighter, healthier format. It’s naturally customizable, works well for low-carb or keto lifestyles, and reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground chicken sesame oil onion, diced garlic cloves, minced fresh ginger, grated green cabbage, thinly sliced carrots, shredded soy sauce rice vinegar sriracha (optional) salt black pepper green onions, sliced sesame seeds
Directions
Heat sesame oil in a large skillet over medium heat.
Add the chicken and cook until browned, breaking it apart as it cooks.
Stir in the diced onion and cook until softened.
Add minced garlic and grated ginger, cooking until fragrant.
Stir in the sliced cabbage and shredded carrots. Cook for 5–7 minutes until the vegetables are tender but still slightly crisp.
Pour in soy sauce and rice vinegar, stirring well to combine.
Add sriracha if desired and season with salt and black pepper to taste.
Cook for another 2–3 minutes to allow flavors to meld.
Garnish with sliced green onions and sesame seeds before serving.
Use ground turkey or beef instead of chicken. Add scrambled eggs for extra protein and richness. Stir in bean sprouts for added crunch. Make it spicier by adding chili garlic sauce. Serve over cauliflower rice or steamed jasmine rice for a heartier meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring between each interval. If needed, add a small splash of soy sauce to refresh the flavor.
FAQs
Is Egg Roll in a Bowl low-carb?
Yes, it’s naturally low in carbohydrates since it doesn’t include the traditional egg roll wrapper.
Can I make this recipe keto-friendly?
Yes, ensure your soy sauce and other ingredients are low in sugar to keep it keto-compliant.
Can I use bagged coleslaw mix?
Yes, pre-shredded coleslaw mix is a convenient time-saving option.
Can I make it vegetarian?
Yes, substitute the meat with crumbled tofu or a plant-based ground alternative.
How do I keep the cabbage from getting soggy?
Cook it just until tender-crisp and avoid overcooking.
Can I freeze Egg Roll in a Bowl?
Yes, though the cabbage may soften slightly after thawing.
What toppings go well with this dish?
Try extra green onions, sesame seeds, chili sauce, or a drizzle of sesame oil.
Can I meal prep this recipe?
Absolutely. It stores well and reheats quickly, making it ideal for lunches.
Can I add noodles to this dish?
Yes, stir in cooked rice noodles or serve over rice for a more traditional feel.
Conclusion
Egg Roll in a Bowl is a fast, flavorful, and versatile meal that brings all the delicious elements of a classic egg roll into a simple one-pan dish. With its savory meat, crisp vegetables, and bold seasonings, it’s a recipe you’ll turn to again and again for easy, satisfying dinners.
Egg Roll in a Bowl is a quick, one-skillet meal packed with savory ground chicken, crisp cabbage, and bold Asian-inspired flavors. This easy Egg Roll in a Bowl recipe delivers all the delicious taste of a traditional egg roll—without the wrapper—making it a lighter, low-carb, and keto-friendly dinner option ready in just 30 minutes.
Ingredients
1 pound ground chicken
1 tablespoon sesame oil
1 small onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups green cabbage, thinly sliced
1 cup carrots, shredded
3 tablespoons soy sauce
1 tablespoon rice vinegar
1–2 teaspoons sriracha (optional)
Salt, to taste
Black pepper, to taste
2 green onions, sliced
1 teaspoon sesame seeds
Instructions
Heat sesame oil in a large skillet over medium heat.
Add ground chicken and cook until browned, breaking it apart as it cooks.
Stir in diced onion and cook until softened, about 3–4 minutes.
Add minced garlic and grated ginger; cook until fragrant, about 30 seconds.
Stir in sliced cabbage and shredded carrots. Cook 5–7 minutes, until vegetables are tender-crisp.
Pour in soy sauce and rice vinegar, stirring well to combine.
Add sriracha if desired and season with salt and black pepper to taste.
Cook another 2–3 minutes to allow flavors to meld.
Garnish with sliced green onions and sesame seeds before serving.
Notes
Substitute ground turkey or beef for the chicken.Add scrambled eggs for extra protein.Stir in bean sprouts for additional crunch.Serve over cauliflower rice for low-carb or steamed jasmine rice for a heartier meal.Use pre-shredded coleslaw mix to save prep time
