If you’ve ever craved the irresistible flavors of a Chinese restaurant’s crispy egg rolls but wanted something quick, healthy, and dare I say, even more satisfying, Chicken Egg Roll Bowls are about to steal your heart (and your weeknight dinner rotation). Imagine all the goodness of a classic egg roll transformed into a vibrant, one-pan meal that’s bursting with savory chicken, colorful veggies, and a touch of irresistible umami — all ready in under 30 minutes. Trust me, this is the kind of dish you’ll turn to again and again when you want big flavor without the fuss (or frying!).
Ingredients You’ll Need
This recipe is refreshingly simple, featuring pantry-friendly ingredients that each add a special touch to the dish. From the nutty aroma of sesame oil to the crisp crunch of coleslaw mix, every element plays a role in making these Chicken Egg Roll Bowls sing with flavor and color.
- Sesame Oil: Delivers that classic, toasty flavor that makes every bite taste authentically Asian-inspired.
- Ground Chicken: Provides a lean, protein-packed base that soaks up all the delicious seasonings.
- Fresh Ginger (grated): Lends a warm, zesty kick that keeps things bright and aromatic.
- Garlic (minced): Infuses the dish with savory depth and irresistible fragrance.
- Finely Chopped Onion: Adds subtle sweetness and a little scrap of texture to every spoonful.
- Coleslaw Mix: A time-saver and a color booster, with crunchy cabbage and carrots that hold up beautifully.
- Low-Sodium Soy Sauce: Ties everything together with salty, umami-rich notes (and keeps sodium in check).
- Rice Vinegar: Lightens things up with a gentle tang that balances bold flavors.
- Hoisin Sauce (optional): For a hint of sweetness and complexity — totally optional, but so tasty.
- Green Onions: Give a pop of freshness and color right before serving.
- Salt and Black Pepper: Essential for rounding out the flavors and seasoning just right.
- Sesame Seeds and Sriracha (optional): The perfect finishing touches for crunch and a little heat!
How to Make Chicken Egg Roll Bowls
Step 1: Sauté the Chicken
Start by heating the sesame oil in a large skillet over medium-high heat. Once the oil shimmers and you catch that addictive sesame aroma, add the ground chicken. Break it up with a spoon as it cooks for 5 to 7 minutes until it’s golden brown and cooked through. This is where the foundation of your Chicken Egg Roll Bowls takes shape, all juicy and flavorful.
Step 2: Build the Aromatics
To that blissfully browned chicken, add the grated ginger, minced garlic, and finely chopped onion. Stir them together, letting their fragrances fill your kitchen as they sizzle for about 2 minutes. This trifecta is what gives your bowls that signature egg roll essence — don’t rush this step!
Step 3: Add the Veggies
Now, toss in your trusty coleslaw mix. It might look like a lot at first, but it’ll wilt quickly as you stir. This shortcut saves you from all the chopping while still giving your Chicken Egg Roll Bowls a rainbow of color and irresistible crunch.
Step 4: Season and Sauce
Pour in the soy sauce, rice vinegar, and, if you’re feeling fancy, a tablespoon of hoisin sauce. Gently toss everything together so the veggies and chicken are evenly coated and glistening. Sauté for another 3 to 4 minutes, just long enough for the slaw to soften but still stay bright and crisp. Go ahead and taste — then season with salt and pepper to make it sing.
Step 5: Finish with Flair
Take the skillet off the heat. Scatter sliced green onions on top, then add sesame seeds and a swirl of sriracha if you love a little spice. In less time than it takes for takeout to arrive, your crave-worthy Chicken Egg Roll Bowls are ready to serve!
How to Serve Chicken Egg Roll Bowls
Garnishes
A good garnish elevates every bite, adding flavor and flair. For Chicken Egg Roll Bowls, a shower of fresh green onions and a sprinkle of toasted sesame seeds add freshness and crunch. If you can handle a little heat, a zigzag of sriracha or a dash of chili flakes really makes things pop. Don’t skip these — they’re simple, but make each bowl feel special.
Side Dishes
Chicken Egg Roll Bowls are fantastic on their own, especially if you’re craving a light, protein-rich meal. If you want to round things out, serve over steamed jasmine or brown rice for a heartier dinner, or add a side of sautéed snap peas, edamame, or roasted broccoli. For a party or family meal, consider pairing with simple Asian cucumber salad or miso soup.
Creative Ways to Present
You can serve these bowls as a weeknight one-pan wonder, but why not jazz things up? Try spooning the mixture into crisp lettuce cups for a fun, hand-held appetizer. For meal prep, portion them into glass containers with an extra drizzle of sriracha and a wedge of lime. Or, fill rice paper wrappers for egg roll-inspired fresh spring rolls — no frying required!
Make Ahead and Storage
Storing Leftovers
Chicken Egg Roll Bowls keep beautifully in the fridge, making them a dream for meal prep. Simply let them cool, then store in an airtight container. They’ll stay fresh and tasty for up to three days, perfect for grab-and-go lunches or last-minute dinners.
Freezing
This dish freezes well, though the veggies will soften slightly upon reheating. Store cooled portions in freezer-safe containers or reusable bags. Lay them flat for quick thawing. For best results, enjoy within two months to maintain flavor and texture.
Reheating
Reheating is a breeze! Warm your Chicken Egg Roll Bowls gently in a skillet over medium heat, stirring until heated through. Alternatively, pop a bowl in the microwave for about two minutes, stirring halfway. If things look a little dry, add a splash of water or extra soy sauce to revive that fresh taste.
FAQs
Can I use other ground meats besides chicken?
Absolutely! Ground turkey or lean pork work wonderfully as substitutes and give the bowls their own unique twist. Even plant-based crumbles can be swapped in for a vegetarian version.
Is this recipe gluten-free?
Chicken Egg Roll Bowls can be made gluten-free with a simple swap: use tamari instead of regular soy sauce, and double-check that your hoisin sauce is gluten-free (or skip it).
How do I make this low-carb or keto-friendly?
To make this dish low-carb or keto, skip the hoisin sauce and use coleslaw mix with no added carrots. You’ll get all the flavor and crunch while keeping carbs to a minimum.
How spicy are Chicken Egg Roll Bowls?
These bowls are as mild or fiery as you like — the base is naturally mild, so the heat level depends on how much sriracha or chili you add as garnish. Start with a little and adjust to suit your taste!
Can I prep this dish ahead of time for meal prep?
Absolutely — Chicken Egg Roll Bowls are the perfect meal prep option! Cook a double batch on Sunday, portion it into containers, and enjoy hearty, savory lunches all week long. The flavors only get better after a day in the fridge.
Final Thoughts
If you’re searching for a fresh, flavor-packed dinner that delivers all the egg roll joy minus the deep-frying and fuss, Chicken Egg Roll Bowls are your new secret weapon. They’re quick, family-friendly, and endlessly customizable — so don’t wait! Give them a try, and watch them disappear from your table (and your lunchbox) in no time.
Print
Chicken Egg Roll Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Egg Roll Bowls are a quick and flavorful one-pan meal inspired by the classic egg roll flavors. Ground chicken, fresh ginger, garlic, and crunchy coleslaw mix come together with savory sauces for a delicious Asian-inspired dish.
Ingredients
For the Chicken Egg Roll Bowls:
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (14 oz) bag coleslaw mix
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 2 green onions, sliced
- Salt and black pepper, to taste
- Sesame seeds and sriracha for garnish (optional)
Instructions
- Heat the sesame oil: Heat sesame oil in a large skillet over medium-high heat.
- Cook the chicken: Add ground chicken to the skillet and cook until browned and fully cooked.
- Add aromatics: Stir in ginger, garlic, and onion, and cook until fragrant.
- Combine ingredients: Add coleslaw mix, soy sauce, rice vinegar, and hoisin sauce; stir well.
- Season and garnish: Season with salt and pepper, then garnish with green onions, sesame seeds, and sriracha.
Notes
- For a low-carb version, use shredded cabbage and skip the hoisin sauce.
- This dish stores well in the fridge for up to 3 days, making it great for meal prep.
- Add cooked rice or noodles to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
