Egg Roll in a Bowl

Why You’ll Love This Recipe

This recipe is a lighter, easier version of a classic takeout dish. You’ll get all the same flavors and textures of an egg roll—savory meat, tender-crisp veggies, and a touch of sweetness—without the deep frying or extra prep. It’s high in protein, full of vegetables, and ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground chicken
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
1 package (14 ounces) coleslaw mix
1 tablespoon sesame oil
3 cups hot cooked brown rice
1/2 cup sweet-and-sour sauce
Wonton strips, optional

Directions

1. In a large skillet over medium heat, cook ground chicken until no longer pink, breaking it apart as it cooks. Drain if needed.
2. Add mushrooms, onion, garlic, and ginger to the skillet. Cook for 4–5 minutes, stirring occasionally, until vegetables are tender.
3. Stir in soy sauce and sesame oil.
4. Add the coleslaw mix and cook for 3–4 minutes, until the cabbage is slightly softened but still crisp.
5. Serve the chicken and vegetable mixture over hot brown rice.
6. Drizzle with sweet-and-sour sauce and sprinkle with wonton strips, if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add bell peppers, snap peas, or shredded carrots for more vegetables.
• Spice it up with chili flakes, sriracha, or hot sesame oil.
• Replace brown rice with cauliflower rice for a low-carb option.
• Top with chopped green onions or sesame seeds for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If serving with rice, store separately for the best texture.

FAQs

What is “egg roll in a bowl”?

It’s a deconstructed egg roll—without the wrapper—served as a stir-fry style dish over rice.

Can I make this low-carb?

Yes, simply serve it over cauliflower rice instead of brown rice.

Can I make it vegetarian?

Yes, substitute the chicken with tofu or just increase the vegetables.

Is sesame oil necessary?

Sesame oil adds authentic flavor, but you can use olive oil or another neutral oil if needed.

Can I freeze this dish?

Yes, but the cabbage may lose its crispness. Freeze the chicken and vegetable mixture for up to 2 months and thaw in the fridge before reheating.

What sauce can I use instead of sweet-and-sour?

Teriyaki, hoisin, or even a drizzle of soy sauce with sriracha works well.

How can I make it spicier?

Add extra ginger, crushed red pepper, or sriracha to the skillet while cooking.

Do I need to cook the coleslaw mix before eating?

Yes, it should be lightly sautéed for texture and flavor, but not overcooked.

Can I meal prep this recipe?

Definitely! Make the chicken mixture ahead and store it in containers with rice for grab-and-go lunches.

Conclusion

Egg Roll in a Bowl is a quick, flavorful, and healthy dish that captures the essence of a classic egg roll without the fuss. With its savory chicken, crisp vegetables, and zesty sauce, it’s a versatile recipe that works for lunch, dinner, or meal prep. Light, tasty, and satisfying, it’s sure to become a regular in your weekly rotation.

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