Egg rolls are one of the most beloved Asian-inspired comfort foods—crispy, golden, and packed with savory filling. But what if you could enjoy all the flavor without the deep-frying or extra carbs? Enter the Egg Roll Bowl with Chicken and Cabbage. This recipe captures the classic flavors of an egg roll—ginger, garlic, soy sauce, and sesame oil—served in a bowl for a healthy, satisfying meal.
In just 25 minutes, you can whip up a dish that’s protein-rich, vegetable-packed, and brimming with umami. Perfect for weeknight dinners or meal prep, it’s a one-pan wonder that’s both quick and incredibly flavorful.
Ingredients: Everything You Need for the Perfect Egg Roll Bowl
This recipe serves 4 people and features simple, fresh ingredients you can find in any grocery store.
For the Chicken and Vegetables
- 1 pound (450 g) ground chicken (or minced chicken breast)
- 1 tablespoon vegetable oil (or sesame oil for richer flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- ½ cup yellow onion, finely chopped
- 1 medium carrot, shredded (about ½ cup)
- 4 cups shredded green cabbage (or a coleslaw mix)
- 1 cup shredded red cabbage (optional, for color and crunch)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons sriracha or chili paste (optional, for spice)
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
For Garnish
- 2 green onions, sliced thin
- 1 tablespoon toasted sesame seeds
- Optional toppings: crushed peanuts, cilantro, or a drizzle of spicy mayo
Instructions:
1. Prep the Ingredients
Before you start cooking, prepare all your ingredients. Mince the garlic, grate the ginger, chop the onions, and shred your cabbage and carrots. Having everything ready will make the cooking process fast and seamless.
2. Cook the Chicken
Heat vegetable or sesame oil in a large skillet or wok over medium-high heat. Add ground chicken and cook for 5–7 minutes, breaking it apart with a spatula as it browns. Continue cooking until no pink remains and the chicken develops a light golden color.
3. Add Aromatics
Once the chicken is browned, add minced garlic, grated ginger, and chopped onion to the skillet. Stir constantly for 1 minute to release their aromas. This forms the base of the dish’s rich, savory flavor.
4. Incorporate the Vegetables
Add shredded green cabbage, red cabbage, and carrots to the skillet. Toss everything together, coating the vegetables in the flavorful chicken mixture. Cook for 5–6 minutes, stirring often, until the cabbage softens slightly but still has a bit of crunch.
5. Season the Dish
Pour in soy sauce, rice vinegar, sesame oil, and sriracha (if using). Stir well to combine all the flavors. Continue cooking for another 2–3 minutes so the sauce can evenly coat the chicken and vegetables.
6. Adjust and Taste
Taste the mixture and adjust seasonings if needed—add more soy sauce for saltiness, rice vinegar for tang, or sriracha for extra heat.
7. Garnish and Serve
Turn off the heat and sprinkle in sliced green onions and toasted sesame seeds. Serve hot in bowls and top with your choice of optional garnishes like crushed peanuts, fresh cilantro, or a drizzle of spicy mayo for extra richness.
Conservation and Storage
Refrigeration:
Store leftovers in an airtight container for up to 4 days in the refrigerator. The flavors deepen overnight, making it a great meal-prep option.
Freezing:
You can freeze the chicken and cabbage mixture (without garnishes) for up to 2 months. Allow it to cool completely before sealing in a freezer-safe container or bag.
Reheating Tips:
- Reheat in a skillet over medium heat for 3–5 minutes until warmed through.
- Add a splash of soy sauce or sesame oil to revive the flavors.
- If reheating from frozen, thaw in the refrigerator overnight first.
Variations: Make It Your Own
- Pork Egg Roll Bowl:
Swap ground chicken for ground pork for a more traditional, rich flavor. - Beef or Turkey Variation:
Use ground beef for a heartier version or ground turkey for a lighter option. - Vegetarian or Vegan Bowl:
Substitute the meat with crumbled tofu, tempeh, or edamame for a plant-based twist. - Extra Veggie Boost:
Mix in mushrooms, bell peppers, or zucchini noodles for added color and nutrition. - Keto-Friendly Option:
Skip the carrots and add more cabbage or mushrooms to keep carbs minimal. - Spicy Version:
Add gochujang, chili oil, or extra sriracha to bring a fiery kick to your bowl. - Peanut-Style Twist:
Stir in 1 tablespoon of peanut butter and an extra splash of soy sauce for a nutty, Thai-inspired flavor.
Serving Suggestions: Delicious Pairings for Every Occasion
- Classic Bowl Style:
Serve the egg roll mixture as-is in a bowl topped with sesame seeds and green onions for a quick, satisfying meal. - Over Rice or Noodles:
Spoon the mixture over steamed jasmine rice, brown rice, or rice noodles for a heartier option. - Low-Carb Option:
Pair with cauliflower rice or serve in lettuce cups for a fresh, crunchy, keto-friendly meal. - Egg Roll Wraps:
Spoon the filling into egg roll wrappers or spring roll sheets and bake or air-fry for a fun twist on the traditional recipe. - Topped with Fried Egg:
Add a fried or poached egg on top for extra protein and richness—when the yolk mixes into the sauce, it elevates every bite. - Meal Prep Bowls:
Divide the mixture into containers with rice or quinoa for convenient grab-and-go lunches. - With a Side:
Pair with steamed dumplings, miso soup, or a small side of kimchi for a full Asian-inspired meal.
Tips for Perfecting the Dish
- Don’t overcook the cabbage: Keep it slightly crisp for texture contrast.
- Use sesame oil wisely: It adds strong flavor; a little goes a long way.
- Balance the seasoning: Taste frequently and adjust soy sauce, vinegar, or sugar if needed.
- Cook at medium-high heat: This keeps vegetables vibrant and prevents sogginess.
- Add crunch at the end: Toss in chopped water chestnuts or bean sprouts for extra texture.
- Meal-prep friendly: This recipe holds its flavor and texture for several days, making it perfect for weekly planning.
- Boost umami: A splash of fish sauce or oyster sauce can deepen the savory notes.
Conclusion: A Fast, Flavorful, and Versatile Favorite
The Egg Roll Bowl with Chicken and Cabbage is proof that healthy eating doesn’t have to sacrifice flavor. With its combination of lean protein, crisp vegetables, and a savory sauce, this dish delivers everything you love about traditional egg rolls in a lighter, easier-to-make form.
Its versatility makes it ideal for every occasion—from busy weeknight dinners to meal-prep lunches or family gatherings. You can keep it simple, spice it up, or pile it over rice for extra comfort. Either way, each bite offers a perfect blend of sweetness, saltiness, and crunch.
Quick, nutritious, and full of flavor, this recipe transforms the humble egg roll into a wholesome, satisfying bowl that you’ll want to make again and again.
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Egg Roll Bowls with Chicken and Cabbage: A Flavor-Packed, Low-Carb Delight
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
All the flavor of classic egg rolls—ginger, garlic, soy, and sesame—without the deep-fried wrapper. This one-pan bowl packs lean protein, crisp-tender cabbage, and big umami in about 25 minutes. Ideal for weeknights and meal prep.
Ingredients
For the Chicken and Vegetables
1 lb (450 g) ground chicken (or minced chicken breast)
1 tbsp vegetable oil (or neutral oil)
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
½ cup yellow onion, finely chopped
1 medium carrot, shredded (about ½ cup)
4 cups shredded green cabbage (or coleslaw mix)
1 cup shredded red cabbage (optional)
2 tbsp low-sodium soy sauce (or tamari, gluten-free)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1–2 tsp sriracha or chili paste (optional)
½ tsp black pepper
½ tsp kosher salt, to taste
For Garnish
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Optional: crushed peanuts, cilantro, spicy mayo drizzle
Instructions
Prep
Mince garlic, grate ginger, chop onion, and shred cabbages and carrot. Set garnishes aside.
Brown the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken; cook 5–7 minutes, breaking it up until no pink remains and edges turn lightly golden. Drain excess fat if needed.
Aromatics
Add garlic, ginger, and onion. Stir-fry 1 minute until fragrant.
Veggies In
Add green cabbage, red cabbage, and carrot. Toss and cook 5–6 minutes, stirring often, until cabbage softens but stays slightly crisp.
Season
Stir in soy sauce, rice vinegar, sesame oil, and sriracha (if using). Cook 2–3 minutes more to coat and concentrate flavors.
Taste & Adjust
Adjust salt, pepper, soy (saltier), vinegar (brighter), or chili (spicier).
Finish & Serve
Remove from heat. Top with green onions and sesame seeds. Add optional peanuts, cilantro, or spicy mayo. Serve hot.
Notes
Keep cabbage crisp-tender for the best texture.
Sesame oil is potent—measure it; don’t pour freely.
Boost umami with a few drops of fish or oyster sauce.
Meal prep: store components separately; add a splash of soy or sesame oil when reheating.
For wraps, spoon filling into lettuce cups or air-fry in wrappers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop / Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 300
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
Keywords: egg roll in a bowl, chicken cabbage bowl, low-carb stir-fry, quick weeknight dinner
