Can I make this egg roll bowl ahead of time for meal prep?

Absolutely! This recipe is perfect for meal prep. Store portions in airtight containers in the fridge for up to 4 days. It reheats beautifully for a quick, healthy lunch or dinner the next day.

What’s the best way to make this low-carb or keto?

To keep it low-carb or keto, skip the white or brown rice and serve it with cauliflower rice instead. Also, use a keto-friendly soy sauce alternative if needed!

Can I swap out the ground chicken for another protein?

Definitely! Ground turkey, pork, beef, or even crumbled tofu or shrimp work great. It’s super easy to customize depending on what you have on hand.

How do I keep the veggies from getting soggy?

The trick is not to overcook them. Stir-fry the coleslaw mix or cabbage just until it’s tender-crisp—usually about 5–7 minutes. You want it to keep some crunch, just like in a traditional egg roll.

What toppings go best with an egg roll bowl?

A sprinkle of sesame seeds, crispy wonton strips, chopped green onions, or even a drizzle of sriracha or spicy mayo can take it to the next level! Add whatever you love for extra flavor and texture.

The Easiest Chicken Egg Roll In a Bowl Recipe

Name: The Easiest Chicken Egg Roll In a Bowl Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 Tablespoon of Sesame Oil; 1 lb Ground Chicken (or ground turkey, pork, or tofu); 1 Tablespoon of Fresh Ground Ginger, minced (or 1 tsp ground ginger); 2 Cloves Garlic, minced; 1 Red Pepper, thinly sliced (optional, for color and crunch); 1 (14 oz) Bag of Coleslaw Mix (or 4 cups shredded cabbage and carrots); 1 Cup of Chopped Bok Choy; 3 Tablespoons of Low Sodium Soy Sauce (or coconut aminos / gluten-free soy sauce); 1 Tablespoon of Mirin (optional, for tang); 1 Teaspoon of Mike's Hot Honey (optional, for heat); 2 Scallions, chopped; Optional - 1 Tablespoon of Sesame Seeds, for garnish; Optional - Crispy Wonton Strips, for topping (optional); Optional - Cauliflower rice, brown rice, or white rice, for serving

Description

Craving Chinese takeout but want a healthier, low-carb option you can whip up at home? This Chicken Egg Roll in a Bowl is the perfect solution for busy weeknights when you want an easy dinner recipe that’s loaded with great flavorand comes together in just 5–7 minutes!

Ingredients

Units Scale

1 Tablespoon of Sesame Oil
1 lb Ground Chicken (or ground turkey, pork, or tofu)
1 Tablespoon of Fresh Ground Ginger, minced (or 1 tsp ground ginger)
2 Cloves Garlic, minced
1 Red Pepper, thinly sliced (optional, for color and crunch)
1 (14 oz) Bag of Coleslaw Mix (or 4 cups shredded cabbage and carrots)
1 cup of Chopped Bok Choy
3 Tablespoons of Low Sodium Soy Sauce (or coconut aminos / gluten-free soy sauce)
1 Tablespoon of Mirin (optional, for tang)
1 Teaspoon of Mike's Hot Honey (optional, for heat)
2 Scallions, chopped
Optional - 1 Tablespoon of Sesame Seeds, for garnish
Optional - Crispy Wonton Strips, for topping (optional)
Optional - Cauliflower rice, brown rice, or white rice, for serving

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Instructions

In a large non stick skillet or Wok, cook the chicken over medium-high with 1/2 tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.
Add the chopped scallions, garlic and ginger, stir well and cook until soft, 2-3 minutes. Add the slaw and the chopped bok choy and pour the remaining 2 1/2 tablespoons of soy sauce, Mirin and sesame oil and cook stirring occasionally until the veggies are wilted, but still crunchy, about 4 minutes.
Remove from heat and finish with some additional chopped scallions, Mike's Hot Honey and serve over your favorite rice or make stuffed lettuce wraps.

Notes

1. Use Pre-Shredded Coleslaw Mix
Save time by grabbing a bag of pre-shredded coleslaw mix—it cuts down on prep and still gives you that classic egg roll crunch.

2. Cook the Protein First
Always start by browning your ground chicken (or turkey, tofu, etc.) before adding veggies. This builds flavor and ensures everything cooks evenly.

3. Don’t Overcrowd the Skillet
Use a large skillet or wok to prevent steaming. Overcrowding can make the veggies soggy instead of stir-fried and crisp.

4. Add Aromatics Early
Sauté garlic and fresh ginger right after the meat is browned to let those flavors infuse the entire dish.

5. Customize Your Veggies
In addition to cabbage or coleslaw mix, try adding bell peppers, shredded carrots, snap peas, or even bok choy for extra color, crunch, and nutrients.

6. Double It for Meal Prep
Make a double batch and portion it into containers for easy grab-and-go lunches. It reheats well and the flavors deepen overnight!

7. Storage Tip
Store in the fridge for up to 4 days in airtight containers. Reheat in the microwave or on the stove with a splash of water or soy sauce to revive it.

8. Freeze the Base (Without Toppings)
Freeze the cooked base (meat and veggies) for up to 2 months. Just skip the toppings like crispy wontons or sesame seeds until serving time.

9. Make It a Full Meal
Serve over cauliflower rice, brown rice, or quinoa for a more filling dinner. You can also wrap it in lettuce leaves for a fun low-carb version!

10. Add Crunch Last
Garnish with crispy wonton strips, sesame seeds, or green onions right before serving so they stay fresh and crunchy—not soggy.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Category: Dinner
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 1/2 cup
Calories: 230
Sugar: 4.7 g
Sodium: 421.2 mg
Fat: 12.7 g
Carbohydrates: 7.9 g
Protein: 21.3 g
Cholesterol: 96.3 mg