Egg roll in a bowl is one of those dishes that feels both comforting and fresh. When I first tasted this dish, I was struck by how the vibrant colors and delicious flavors could be packed into one easy-to-make meal. It’s perfect for busy weeknights when you want something nutritious but quick to throw together. With a delightful mix of savory chicken, crisp cabbage, and tender carrots all coated in a fragrant sauce, it’s a dish that promises satisfaction in every bite.
What makes this dish truly special is the combination of textures and flavors. The crunch of the cabbage, the sweetness of the carrots, and the warmth of the ginger and garlic create a beautiful harmony. It’s a fantastic option for anyone looking for a low-carb or gluten-free meal, and it can easily fit into a balanced diet. Plus, it’s a fun alternative to traditional egg rolls, minus the fuss of frying!
"This dish is a game changer—easy and packed with flavor."
Why you’ll love this dish
- Quick to prepare and cook, ready in about 20 minutes.
- Packed with vibrant vegetables for a health boost.
- Versatile: easily adaptable to your taste.
- Fewer dishes to wash, making clean-up a breeze.
- Budget-friendly, using inexpensive and easy-to-find ingredients.
Preparing it: quick look
Making egg roll in a bowl is surprisingly simple. Start by browning the ground chicken, then add in the vegetables and aromatics, and finally toss everything with a delicious sauce. It can come together in about 20 minutes, which makes it a go-to dish for those hectic evenings.
What you’ll need
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- Sesame seeds for serving, if desired
- Green onions for serving, if desired
Ingredient notes & swaps
- Ground chicken: Can be substituted with ground turkey or pork for different flavors.
- Cabbage: Any type of cabbage will work; Napa cabbage adds a nice sweetness.
- Carrots: If you’re short on time, pre-shredded carrots can save the day.
- Chili garlic sauce: Adjust to your heat preference; for milder, reduce the quantity.
How to make it
Making this dish is straightforward and quick. The key is to keep everything moving in the pan for even cooking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground chicken and cook until browned, about 3-4 minutes. Drain any excess grease and set aside.
- Add the remaining tablespoon of oil to the pan. Toss in the cabbage and carrots, sautéing over high heat until they’re golden brown and tender, around 4-5 minutes.
- Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
- Return the chicken to the skillet. Pour in the coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss everything together to coat the cabbage and chicken in the sauce.
- Serve immediately, garnished with sesame seeds and sliced green onions, if desired.
Pro Tip: To enhance the flavor, consider patting the ground chicken dry before cooking for an even better sear that locks in moisture.
Helpful cooking tips
- Start with a hot pan to get a good sear on the chicken; this adds extra flavor.
- Keep your veggies crispy by not overcooking them—aim for a slight crunch.
- If making ahead, store the sauce separately to maintain the crispness of the vegetables.
Best ways to enjoy it
Serve this dish as is for a lean, filling meal, or pair it with rice for a more traditional touch. You can also add in some crunch with crispy fried onions or serve with a side of fresh cucumber salad to balance the warmth of the dish.
Keeping leftovers fresh
If you have any leftovers, store them in an airtight container in the refrigerator. They’re best enjoyed within a few days. Reheat gently on the stove or in the microwave until steaming hot.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your egg roll in a bowl turns out too dry, try adding a splash more coconut aminos or a little broth while reheating to add moisture. If it’s bland, incorporate salt, more sauce, or a splash of vinegar to brighten the flavors. If the cabbage becomes soggy, sauté it longer next time to retain more of its texture.
Creative twists
Get creative by adding in some protein variations like shrimp or tofu. For a different flavor profile, try swapping in Asian mushrooms or bell peppers. Adding some diced water chestnuts can also give an additional crunch to the mix.
Your questions answered
Can I make egg roll in a bowl vegetarian?
Absolutely! Substitute the ground chicken with crumbled tofu or tempeh for a plant-based option.
Is this dish gluten-free?
Yes, just ensure you use gluten-free soy sauce or coconut aminos, which is naturally gluten-free.
Can I add more vegetables?
Definitely! Feel free to include other vegetables such as bell peppers, broccoli, or snap peas for added crunch and nutrition.
Egg roll in a bowl is a versatile, delightful dish that satisfies both flavor and cooking ease. Whether you’re making it for a family dinner or prepping meal portions for the week, this dish is sure to become a staple.
Egg Roll in a Bowl
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground chicken and cook until browned, about 3-4 minutes. Drain any excess grease and set aside.
- Add the remaining tablespoon of oil to the pan. Toss in the cabbage and carrots, sautéing over high heat until they’re golden brown and tender, around 4-5 minutes.
- Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
- Return the chicken to the skillet. Pour in the coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss everything together to coat the cabbage and chicken in the sauce.
- Serve immediately, garnished with sesame seeds and sliced green onions, if desired.