Egg Roll Bowls
These Egg Roll Bowls deliver all the savory flavor of a classic egg roll without the wrapper. Made with ground chicken, coleslaw mix, garlic, ginger, and a simple soy-based sauce, this is a fast, one-pan meal that comes together in under 30 minutes.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Egg Roll Bowls
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~320 calories (estimated)
🥣 Main Ingredients: Ground chicken, coleslaw mix, soy sauce, garlic, ginger
📖 Dietary Info: Dairy-free; gluten-free option with tamari
👌 Difficulty: Easy - one-pan skillet meal, minimal prep
SUMMARIZE & SAVE THIS CONTENT ON
Instead of frying or rolling, everything cooks in a skillet for a lighter, more practical dinner option. The cabbage stays tender-crisp, the chicken is well-seasoned, and the sesame oil and ginger add that familiar egg roll flavor with minimal ingredients.
If quick, comforting bowls are your go-to dinners, you might also enjoy recipes like Fish Taco Bowls, Shrimp Stir Fry, and Chicken Tabbouleh. They offer the same ease and bold flavor that make these egg roll bowls a reliable weeknight meal.
Jump to:
Why You'll Love this Egg Roll Bowl:
Quick and easy: Ready in just 20 minutes for a simple weeknight dinner.
One-pan meal: Minimal cleanup with everything cooked in one skillet.
Healthy and balanced: Packed with protein, low in carbs, and full of vegetables.
Customizable: Easily adjust the spice level or swap the protein for beef, pork, or turkey.
Flavor-packed: Combines savory soy, ginger, and garlic with a hint of heat from sriracha.
Meal prep friendly: Stores and reheats beautifully for lunches throughout the week.
Key Ingredients:
- ground chicken. A lean and mild protein that soaks up flavor beautifully. You can also use ground pork, turkey, or beef.
- coleslaw mix. A quick shortcut that combines shredded cabbage and carrots, perfect for texture and crunch.
- sauce soy. Adds savory umami flavor; use low-sodium soy sauce or coconut aminos for a lighter, gluten-free option.
- sriracha. Brings gentle heat and a touch of tang. Adjust the amount to your spice preference or replace with chili flakes.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Ground turkey, pork, or beef can replace ground chicken with similar results.
- Make it gluten-free: Swap the soy sauce for tamari or coconut aminos.
- Adjust the heat: Increase or decrease the sriracha to match your spice preference.
- Add extra vegetables: Bell peppers, shredded carrots, or snap peas can be added for more texture.
- Serve it differently: Enjoy the egg roll bowls on their own, over rice, or over cauliflower rice for a low-carb option.
How to Make Egg Roll Bowl:
- In a large skillet, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
- Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spatula, until no longer pink.
- Pour in the soy sauce and sriracha, stirring to coat the chicken evenly.
- Add the coleslaw mix and toss well. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Taste and adjust seasoning as desired, add more soy sauce for saltiness or extra sriracha for heat.
- Remove from heat and serve immediately, garnished with sliced green onions or sesame seeds if desired.
Recipe Notes & Tips:
- Cook the aromatics first: Sautéing the garlic and ginger in sesame oil before adding the chicken builds flavor right from the start.
- Break up the chicken well: Crumbling the ground chicken as it cooks helps it brown evenly and absorb the sauce.
- Don't overcook the cabbage: The coleslaw mix should be tender but still slightly crisp to mimic classic egg roll filling.
- Taste before serving: Adjust soy sauce or sriracha at the end so the seasoning matches your preference.
- Great for leftovers: Egg roll bowls reheat well and make an easy lunch the next day.
- Serving Suggestions: We love serving these bowls with Asian Cucumber Noodle Salad and Veggie Spring Rolls.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet with a splash of water or soy sauce to keep it moist and flavorful.
Egg Roll Bowls FAQs:
Egg roll bowls are a deconstructed version of egg rolls, made without the wrapper. They include the same savory filling of meat, cabbage, garlic, and ginger, cooked together in a skillet.
Yes. When served on their own or over cauliflower rice, egg roll bowls are naturally low in carbohydrates.
Try chopped green onions, sesame seeds, crushed peanuts, or a drizzle of spicy mayo for extra flavor.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Egg Roll Bowls
Ingredients
- 1 pound ground chicken
- 3 cups coleslaw mix
- ¼ cup sauce soy
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 1 teaspoon sriracha
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
- Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spatula, until no longer pink.
- Pour in the soy sauce and sriracha, stirring to coat the chicken evenly.
- Add the coleslaw mix and toss well. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Taste and adjust seasoning as desired, add more soy sauce for saltiness or extra sriracha for heat.
- Remove from heat and serve immediately, garnished with sliced green onions or sesame seeds if desired.
Nutrition
Notes
- Cook the aromatics first: Sautéing the garlic and ginger in sesame oil before adding the chicken builds flavor right from the start.
- Break up the chicken well: Crumbling the ground chicken as it cooks helps it brown evenly and absorb the sauce.
- Don't overcook the cabbage: The coleslaw mix should be tender but still slightly crisp to mimic classic egg roll filling.
- Taste before serving: Adjust soy sauce or sriracha at the end so the seasoning matches your preference.
- Great for leftovers: Egg roll bowls reheat well and make an easy lunch the next day.
- Serving Suggestions: We love serving these bowls with Asian Cucumber Noodle Salad and Veggie Spring Rolls.
Quick, easy and delicious. The fact it is also gluten-free was a nice bonus!