Egg Roll Bowls
These Egg Roll Bowls deliver all the savory flavor of a classic egg roll without the wrapper.
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.
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