Chicken Egg Roll Bowls are a quick, flavorful, and healthy alternative to traditional egg rolls—minus the wrapper. Packed with ground chicken, crisp vegetables, and savory Asian-inspired seasonings, this one-pan meal delivers all the taste of your favorite takeout dish with none of the deep-frying.

Why You’ll Love This Recipe

These Chicken Egg Roll Bowls are perfect for busy weeknights. They’re easy to make, customizable, and come together in less than 30 minutes. This dish is low-carb, gluten-free (if using gluten-free soy sauce), and meal-prep friendly. Whether you’re trying to eat healthier or just want something delicious and satisfying, this recipe checks all the boxes.

ingredients

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

Ground chicken
Coleslaw mix (shredded cabbage and carrots)
Onion
Garlic
Ginger
Soy sauce (or tamari for gluten-free)
Rice vinegar
Sesame oil
Green onions
Red pepper flakes (optional for heat)

directions

Heat a large skillet over medium-high heat and add a bit of oil.
Add chopped onion and cook until soft.
Stir in garlic and ginger, sauté until fragrant.
Add ground chicken and cook until browned and cooked through, breaking it up with a spatula.
Pour in soy sauce, rice vinegar, and sesame oil, mixing well.
Toss in the coleslaw mix and cook until just tender, about 3–5 minutes.
Sprinkle with green onions and optional red pepper flakes.
Serve hot in bowls and enjoy.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Protein swap: Use ground turkey, pork, or tofu instead of chicken.
Add crunch: Top with crispy wonton strips or chopped peanuts.
Make it spicy: Add sriracha or chili garlic sauce for an extra kick.
Low sodium: Use low-sodium soy sauce or coconut aminos.
Keto-friendly: Skip the carrots and ensure all sauces are low in carbs.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 30-second intervals until hot, or warm in a skillet over medium heat. Avoid freezing, as the vegetables can become soggy upon thawing.

FAQs

What are egg roll bowls made of?

Egg roll bowls contain the same ingredients as a traditional egg roll filling, such as ground meat, cabbage, carrots, garlic, and ginger, minus the wrapper.

Can I make this vegetarian?

Yes, substitute the ground chicken with tofu or a plant-based meat alternative.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or coconut aminos instead of soy sauce.

Can I use fresh cabbage and carrots instead of coleslaw mix?

Absolutely. Just shred your own cabbage and carrots to use in place of the mix.

How do I make it spicier?

Add crushed red pepper flakes, sriracha, or chili oil to the mix to bring the heat.

Can I freeze egg roll bowls?

It’s not recommended as the cabbage may become mushy when thawed and reheated.

What sides go well with this?

It pairs well with steamed rice, cauliflower rice, or even wrapped in lettuce leaves.

Can I make this in advance?

Yes, it stores well and is great for meal prep. Just reheat before serving.

What kind of soy sauce should I use?

Regular soy sauce works well, or choose low-sodium or tamari for dietary preferences.

How can I make it lower in fat?

Use lean ground chicken and reduce the amount of sesame oil to cut down on fat content.

Conclusion

Chicken Egg Roll Bowls are a quick and healthy twist on a classic favorite, giving you all the flavors of an egg roll in a simple, mess-free dish. Perfect for weeknights, meal prep, or satisfying a takeout craving, this recipe is sure to become a go-to in your kitchen.