Chicken Egg Roll Bowls

Chicken Egg Roll Bowls are a quick, low-carb twist on the classic takeout egg roll—no deep frying, no wrappers, just all the savory, satisfying flavor in a healthy one-pan meal. Packed with ground chicken, shredded cabbage, carrots, and a flavorful garlic-ginger soy sauce, this recipe is perfect for a fast weeknight dinner or meal prep.

Why You’ll Love This Recipe

• One-pan and ready in 20 minutes
• Low-carb, high-protein, and naturally gluten-free with the right sauce
• Tastes just like the inside of an egg roll—without the frying
• Easy to customize with veggies and spice
• Great for meal prep or quick lunches

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Sesame oil or olive oil
• Garlic
• Fresh ginger or ground ginger
• Onion (optional)
• Shredded cabbage (or coleslaw mix)
• Shredded carrots
• Soy sauce or tamari
• Rice vinegar
• Green onions
• Optional: sriracha, sesame seeds, chili flakes, hoisin sauce

directions

this recipe

1. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add ground chicken and cook until browned and cooked through, breaking it up as it cooks.
3. Add garlic, ginger, and onion (if using) and sauté for 1–2 minutes until fragrant.
4. Stir in shredded cabbage and carrots. Cook for 4–6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
5. Add soy sauce and rice vinegar. Stir well to coat all ingredients.
6. Cook for another 1–2 minutes to heat through and let flavors combine.
7. Remove from heat, top with green onions and optional toppings like sesame seeds or sriracha.
8. Serve immediately or portion into containers for meal prep.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Keto Version: Use coconut aminos instead of soy sauce.
• Spicy Kick: Add chili flakes or a squeeze of sriracha.
• Vegetarian Option: Substitute ground chicken with tofu or plant-based ground.
• Extra Veggies: Add mushrooms, bell peppers, or snap peas.
• Egg Roll in a Bowl with Egg: Top with a fried or soft-boiled egg for extra protein.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
This dish is not ideal for freezing, as cabbage can become soggy when thawed.

FAQs

What is a Chicken Egg Roll Bowl?

It’s a deconstructed egg roll made with ground chicken, cabbage, and seasonings—no wrapper or frying involved.

Is this recipe low-carb?

Yes, it’s naturally low in carbs and high in protein, especially if you skip sugary sauces.

Can I use bagged coleslaw mix?

Absolutely—it’s a great shortcut and works perfectly for this recipe.

What’s the best soy sauce to use?

Low-sodium soy sauce or tamari for a gluten-free option works great.

Can I make this ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep.

What type of ground meat can I use instead of chicken?

Ground turkey, pork, or even beef can be used as alternatives.

Can I freeze egg roll bowls?

Freezing is not recommended due to the cabbage’s texture after thawing.

Is this recipe spicy?

Not unless you add spice—feel free to customize the heat level.

How can I make it more filling?

Serve over rice, cauliflower rice, or noodles if desired.

Can I add eggs to this dish?

Yes, scrambled eggs or a fried egg on top add flavor and extra protein.

Conclusion

Chicken Egg Roll Bowls are a fast, flavorful, and healthier way to enjoy the taste of takeout at home. Whether you’re looking for a low-carb dinner, an easy meal prep recipe, or a quick weeknight solution, this one-pan dish delivers big flavor with minimal effort. Once you try it, it’ll become a regular part of your rotation.

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