Healthy Egg Roll in a Bowl with Chicken is a fast, flavorful meal that delivers all the taste of an egg roll—without the wrapper or deep frying. It’s a one-pan, protein-packed dish loaded with ground chicken, crunchy veggies, and bold Asian-inspired flavors that come together in under 30 minutes.
Why You’ll Love This Recipe
I love how quick and easy this recipe is, especially on busy weeknights. It’s low in carbs, gluten-free (if I use the right sauces), and packed with flavor. It gives me that satisfying takeout taste without any guilt. Plus, it’s super versatile, perfect for meal prep, and totally customizable with different veggies or proteins.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground chicken
olive oil or sesame oil
garlic, minced
ginger, minced or grated
onion, thinly sliced
green cabbage, shredded
carrots, julienned or shredded
soy sauce or coconut aminos
rice vinegar
sriracha or chili paste (optional, for heat)
green onions, sliced (for garnish)
toasted sesame seeds (optional)
directions
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I heat a bit of oil in a large skillet over medium heat, then add the ground chicken. I cook it until it’s browned and fully cooked, breaking it up with a spoon.
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I add the garlic, ginger, and onion, and cook for another 2–3 minutes until fragrant and the onions start to soften.
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I stir in the cabbage and carrots and cook, stirring frequently, until the vegetables are just tender but still crisp—about 5 to 7 minutes.
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I pour in the soy sauce, rice vinegar, and a squirt of sriracha if I want a little heat. I stir everything to combine and cook for another 2 minutes to let the flavors soak in.
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I remove the skillet from the heat and top the dish with sliced green onions and a sprinkle of sesame seeds before serving.
Servings and timing
This recipe makes about 4 servings. Prep time takes 10 minutes, and cook time is around 15 minutes, so the whole meal is ready in 25 minutes or less.
Variations
I’ve made this with ground turkey, pork, or beef instead of chicken—all delicious. Sometimes I toss in mushrooms, bell peppers, or snap peas for extra veggies. When I want a low-carb twist, I serve it over cauliflower rice. If I’m looking for a little extra crunch, I top it with chopped peanuts or crispy wonton strips (if I’m not keeping it low-carb).
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave or in a skillet over medium heat. It’s one of my favorite meal prep dishes because the flavor gets even better the next day.
FAQs
Can I use pre-shredded coleslaw mix?
Yes, I often do that when I’m short on time. It saves chopping and works perfectly in this recipe.
Is this dish keto-friendly?
It can be! I stick to coconut aminos instead of soy sauce, skip the carrots, and serve it over cauliflower rice to keep it keto.
Can I make it vegetarian?
Definitely. I swap the chicken for tofu or tempeh, or I just load it up with more veggies and add edamame for protein.
What’s the best way to keep the cabbage from getting soggy?
I cook it just until tender-crisp and avoid overcooking. It should still have a bit of bite for the best texture.
Can I freeze this dish?
Yes, but I let it cool completely first. I store it in a freezer-safe container for up to 2 months. I reheat in a skillet to keep the texture nice.
Conclusion
Healthy Egg Roll in a Bowl with Chicken is one of those recipes I can count on again and again. It’s quick, healthy, and full of flavor—with minimal cleanup and maximum satisfaction. Whether I’m making it for dinner or prepping lunches for the week, it always delivers that comforting egg roll taste in a fresh, nourishing way.
Print
Healthy Egg Roll In A Bowl With Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing / One-Pan
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Healthy Egg Roll in a Bowl with Chicken is a quick and delicious one-pan meal that brings all the flavor of a traditional egg roll—without the wrapper or deep frying. Made with ground chicken, crunchy veggies, and a savory sauce, this low-carb, high-protein dish is perfect for busy weeknights or meal prep.
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil or sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- ½ onion, thinly sliced
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded or julienned
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili paste (optional)
- 2 green onions, sliced (for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
Instructions
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Heat oil in a large skillet over medium heat. Add ground chicken and cook until browned and fully cooked, breaking it up with a spoon.
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Stir in garlic, ginger, and onion. Cook for 2–3 minutes until fragrant and onions begin to soften.
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Add cabbage and carrots. Stir-fry for 5–7 minutes, until veggies are just tender but still crisp.
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Pour in soy sauce, rice vinegar, and sriracha (if using). Stir to coat evenly and cook for another 2 minutes.
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Remove from heat. Garnish with sliced green onions and sesame seeds.
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Serve hot on its own or over cauliflower rice for a low-carb meal.
Notes
- Use coleslaw mix to save time on chopping.
- Swap ground chicken for turkey, pork, or beef for variety.
- Add mushrooms, bell peppers, or snap peas for more veggies.
- Top with chopped peanuts or crispy wonton strips (if not low-carb).
- Make it keto with coconut aminos, no carrots, and cauliflower rice.
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