This post may contain affiliate links. Read our disclaimer.
This 20-minute Egg Roll in a Bowl recipe has everything you love about classic Chinese egg rolls! A savory ground chicken and cabbage-carrot mix is served over white rice to give you a flavor-packed meal prep option or a healthy dinner.
I love egg rolls as much as the next person but this light and healthy Egg Roll in a Bowl is a total game-changer! Like a deconstructed egg roll, an easy ground chicken and vegetable mixture is tossed in a savory sauce before being served with fluffy white rice. No deep frying needed and it’s way more budget-friendly than Chinese takeout!
There’s everything you love about classic deep-fried egg rolls in every bite of these egg roll bowls: juicy ground meat, pops of zingy aromatic flavors, a sweet and sour sauce, and crisp-tender veggies. What’s better is that you can play with this recipe until it perfectly suits your taste buds—use your favorite proteins, add more veggies, and more! The customization options are endless.
- It tastes just like the egg rolls you love to satisfy your Chinese takeout cravings.
- It’s a light and healthy lunch or dinner made with a mix of ground chicken, shredded veggies, and rice.
- Fast prep and cooking mean this delicious meal is ready to eat in just 20 minutes.
- It’s flexible! Switch up the protein, use your favorite veggies, add toppings, change the sauce, and more.
Ground chicken - As the main protein, the ground chicken makes this bowl filling and satisfying but still light. I’ve included a few more delicious protein options you can use in the Variations section below.
Garlic and ginger - Use fresh garlic cloves and ginger if you can. They’re much more aromatic and zesty than the ground and dried stuff.
Coleslaw mix and shredded carrots - You could shred green and/or purple cabbage and carrots yourself but I like how the store-bought mixes keep the prep time to a minimum. Use what you like!
Soy sauce - The salty, umami base of the egg roll sauce. Feel free to use coconut aminos as a low-sodium substitute without missing out on the pop of umami.
Step 1: Cook the chicken. Add the ground chicken to a skillet over medium heat and break it up using a wooden spoon.
Step 2: Add the veggies. Stir the garlic, ginger, green onion, coleslaw mix, and shredded carrots in with the chicken. Cook until the veggies are soft.
Step 3: Make the sauce. Meanwhile, whisk the soy sauce, sesame oil, and cornstarch together in a small bowl.
Step 4: Finish the stir fry. Turn down the heat and pour the sauce into the pan. Toss to coat and continue cooking until the sauce thickens slightly.
Step 5: Serve. Spoon your chicken stir fry over cooked white rice, garnish with green onions, and enjoy!
Tips and FAQs
- Make this recipe keto and paleo-friendly by replacing the soy sauce with coconut aminos and the cornstarch with arrowroot starch.
- Use your largest pan so the chicken and veggie mix cooks evenly!
Be careful not to overcook the chicken or else it will dry out. Only sear it in the pan until it’s no longer pink before adding the veggies.
- Instead of ground chicken - Swap it for ground turkey, ground pork, or ground beef instead. For a vegetarian/vegan option, use pan-fried crumbled tofu or tempeh.
- Add more vegetables - Just like classic stir fry, you can make this egg roll in a bowl with any veggies you have in the fridge. I recommend adding bean sprouts, diced bell peppers, edamame, or chopped mushrooms for extra bulk.
- Finish with extra sauce - Drizzle the bowls with duck sauce, sweet and sour sauce, sweet chili sauce, or a bit more soy sauce.
- Make it spicy - Stir 1 to 2 teaspoons of sriracha sauce or red pepper flakes into the sauce for a kick of heat.
- Add some crunch - Top the bowls with fried wonton strips, sesame seeds, or crispy chow mein noodles to mimic the crispy, flaky fried egg roll wrapper.
You can serve the chicken and vegetable mixture over a bed of cooked white or brown rice, coconut rice for extra flavor, or the cooked grain of your choice (quinoa, farro, etc.). Not into the grains? This recipe is just as good when served over a bed of leafy greens, kind of like my Thai steak salad.
The egg roll bowl is quite filling on its own but if you’re serving it for an elaborate dinner, I’d recommend pairing it with this spicy cucumber salad or this peanut tofu salad to round out the meal.
What’s usually in an egg roll?
The egg rolls served at Chinese restaurants are typically made by wrapping a vegetable (cabbage, ginger, garlic, and carrots) and ground meat (usually pork) mixture in a flaky wrapper. The wrappers are brushed with whisked eggs (hence the name!) before being deep-fried to golden, crispy perfection.
Refrigerator: The leftovers are perfect for healthy meal prep or grab-and-go dinners! Once cool, store the egg roll bowl meat and veggie mix (with or without the rice) in airtight containers in the fridge for 3 to 4 days.
Freezer: The cooled leftovers also freeze well and can be stored in the freezer for up to 3 months. Let them thaw in the fridge overnight before reheating.
Reheating: Transfer the leftovers to a pan over low-medium heat with some oil or quickly zap them in the microwave until heated through.
More healthy takeout-style recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Egg Roll in a Bowl
- Cook the ground chicken in a skillet over medium heat, breaking it up with a wooden spoon.
- Add the garlic, ginger, green onion, coleslaw, and carrots and sauté until the vegetables have softened, 3-5 minutes.
- While the vegetables are cooking, whisk the soy sauce (or coconut aminos), sesame oil and cornstarch together in a small bowl.
- Last, reduce heat to medium-low, then pour in the sauce and toss until everything is coated.
- Serve over white rice and sprinkle with additional green onions. Enjoy!