If you love the flavor of egg rolls but want a quicker, healthier, and low-carb version, Chicken Egg Roll Bowls are the perfect solution. This one-pan dish takes all the bold, savory flavors of a traditional egg roll—ginger, garlic, sesame, soy, and cabbage—and delivers them in a simple, deconstructed form. It’s a weeknight-friendly recipe that skips the deep frying, reduces carbs, and amps up the protein by using ground chicken.

What makes this dish a standout is its balance of textures and flavors. The tender ground chicken is sautéed with fragrant sesame oil, garlic, and ginger, then mixed with a fresh coleslaw blend that stays crisp-tender for just the right crunch. It’s comforting, wholesome, and absolutely packed with flavor. Plus, the entire recipe comes together in under 30 minutes, making it ideal for busy families or meal preppers. You can garnish it with green onions, sesame seeds, or a drizzle of hoisin sauce for added flair. Whether you’re craving takeout or trying to clean up your diet, this dish delivers the taste you love with a fraction of the effort—and calories.

Why You’ll Love This Recipe

Quick and Easy – Ready in under 30 minutes with minimal prep and cleanup.
Low-Carb Alternative – All the egg roll flavor without the wrapper or deep frying.
Versatile Protein Options – Works great with chicken, turkey, or pork.
One-Pan Meal – Less mess, fewer dishes, and maximum flavor.
Meal Prep Friendly – Stores well and reheats beautifully for lunches or dinners.

Ingredients

Sesame oil
Olive oil
Ground chicken (or turkey or pork)
Sweet Vidalia yellow onion
Garlic
Ground ginger
Coleslaw mix (green cabbage and carrots)
Reduced-sodium soy sauce
Black pepper
Green onions
Sesame seeds (optional)
Hoisin sauce or additional soy sauce (optional)

Variations

Make It Spicy: Add a dash of sriracha, red pepper flakes, or chili oil for heat.
Add Extra Veggies: Stir in mushrooms, bell peppers, or snap peas.
Try Different Proteins: Swap chicken for shrimp, beef, or a plant-based meat alternative.
Serve with Rice or Noodles: Turn it into a more filling dish with jasmine rice or rice noodles.
Low-Sodium Swap: Use coconut aminos in place of soy sauce for a lower-sodium, soy-free version.

How to Make the Recipe

Step 1: Heat the Oils

In a large skillet or wok, heat sesame oil and olive oil over medium-high heat.

Step 2: Cook the Chicken

Add the ground chicken and diced onion. Sauté until the meat is cooked through and the onion is soft.

Step 3: Add Garlic and Ginger

Stir in the minced garlic and ground ginger. Cook for 1–2 minutes until fragrant.

Step 4: Add the Coleslaw Mix

Add the coleslaw mix to the skillet. Stir everything together and cook until the cabbage is just tender but still slightly crisp.

Step 5: Season

Pour in the soy sauce and add black pepper to taste. Stir well to combine and cook for another 2–3 minutes.

Step 6: Garnish and Serve

Remove from heat. Garnish with sliced green onions, sesame seeds, and a drizzle of hoisin or extra soy sauce if desired.

Tips for Making the Recipe

Use pre-shredded coleslaw mix to save time.
Don’t overcook the cabbage—aim for a slight crunch.
Adjust soy sauce based on your salt preference.
For extra depth, add a splash of rice vinegar or a pinch of brown sugar.
Garnish just before serving for the freshest taste and look.

How to Serve

Serve Chicken Egg Roll Bowls hot, straight from the skillet. They’re satisfying on their own or served over steamed rice, cauliflower rice, or noodles. For added texture, sprinkle crunchy wonton strips or roasted peanuts on top.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Freezing

This dish freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of soy sauce or water if it seems dry.

FAQs

1. Can I use a different meat besides chicken?

Yes, ground turkey, pork, or even beef works great.

2. Is this dish keto-friendly?

Yes, it’s low in carbs, especially if served without rice or noodles.

3. Can I make it vegetarian?

Yes, use plant-based ground meat or extra vegetables like mushrooms and tofu.

4. How spicy is this recipe?

It’s mild as written. Add chili flakes or sriracha for more heat.

5. Do I have to use both sesame and olive oil?

Sesame oil adds flavor; you can use all olive oil but may lose that signature nutty taste.

6. What if I don’t have coleslaw mix?

Use shredded green cabbage and carrots separately, or shred your own mix.

7. Can I make this ahead of time?

Yes, it’s perfect for meal prep and tastes great reheated.

8. Is hoisin sauce necessary?

No, it’s optional, but it adds a sweet and savory layer of flavor.

9. How do I keep the cabbage from getting soggy?

Cook it just until tender and don’t overcrowd the pan.

10. Can I double the recipe?

Yes, but use a large enough skillet or cook in batches to avoid steaming the ingredients.

Conclusion

Chicken Egg Roll Bowls are a healthy, fast, and flavorful alternative to traditional egg rolls. With minimal ingredients, one pan, and endless customization options, this dish is perfect for quick weeknight dinners or make-ahead lunches. Whether you’re following a low-carb lifestyle, trying to eat more veggies, or just craving bold Asian-inspired flavors, this recipe delivers. Once you try it, you’ll be making it again and again!