Chicken Egg Roll in a Bowl

How I Fell for Egg Roll in a Bowl (And Why My Socks Still Haven’t Recovered)

I kid you not: the first time I made Chicken Egg Roll in a Bowl, I managed to drop a handful of shredded cabbage right onto my favorite socks (RIP, little foxes). But hey, that’s just part of the fun, right? Honestly, I’ve always loved a good egg roll, but frying stuff at home? No, thanks—I leave that to the carnival folks. So when I discovered this simplified, healthier take one rainy afternoon after what I can only describe as a fridge clean-out with flair, I was hooked. No more splattering oil, just saucy, savory, one-pan happiness. Plus, my family never moans about “veggies for dinner” when this shows up. Not because they’re polite—because it actually tastes brilliant.

Why I Keep Coming Back (You Might, Too)

So I make this when I’m a) feeling too lazy to do more dishes, b) craving Chinese takeout but trying to convince myself I don’t actually want all the fried bits, or c) looking to clear out the veggie drawer (you know the one, with the suspicious bag of carrots living in the corner). My family goes bananas for it because, well, it’s got all the best parts of an egg roll without the “is this takeout still ok?” gamble. Funny story—my cousin once said she liked it better cold, but maybe that was just because she didn’t want to wait for the microwave. I can’t really blame her; it’s good straight from the pan… or the fridge, honestly. (Don’t get me started on the first time I tried to make egg rolls from scratch and ended up glueing the wrappers to my kitchen counter. Never again, mate.)

What You Need – And a Few Honest Shortcuts

• 500g (about 1 lb) ground chicken – I’ve swapped in turkey or even leftover rotisserie chicken, which works a treat if you’re short on time (and maybe energy?).
• 1 onion, diced – Red onion, yellow, even a few scallions hanging about—it’s flexible.
• 4 garlic cloves, minced – But if all you have is the jar stuff, I won’t tell.
• 1 tbsp fresh ginger, grated – Okay, confession: I sometimes skip this if I can’t be bothered. Powdered kind does the job, just not as zingy.
• 4 cups coleslaw mix or shredded cabbage – I use the bagged stuff a lot, but slicing it yourself is cheap and feels extra homey.
• 2 medium carrots, shredded – Or pre-shredded if your grater is playing hide and seek (mine often is).
• 1/4 cup soy sauce (or tamari for gluten free folk) – Grandma always insisted on Kikkoman, but let’s be real—any will do.
• 1 tbsp sesame oil
• 1 tbsp rice vinegar – Apple cider vinegar will do in a pinch.
• 1-2 tsp sriracha or other chili sauce (optional)
• 2 large eggs, lightly beaten – Skip if you’re not feeling eggy today.
• Salt and extra pepper to taste
• Sliced green onions and toasted sesame seeds, to finish (fancy, but not essential)

How to Throw it Together (Don’t Overthink It)

1. Heat a big frying pan (or wok, if you’re posh) over medium-high. Drizzle in a bit of oil and crumble in the ground chicken. Break up any big chunks with your spatula—let it brown a bit. This is where I usually sneak a taste; quality control, obviously.
2. Add your onion, garlic, and ginger. Stir until things smell amazing (and the onion’s soft—maybe 4 minutes or so). If garlic sticks, add a splash of water.
3. Toss in your cabbage and carrots. At first the pan will look too full—don’t panic, it wilts. Stir fry for another 5-6 minutes, until everything’s softened but still got some crunch. If it looks a bit weird at this stage, relax. Mine always does, but trust the process.
4. Pour in your soy sauce, sesame oil, rice vinegar, and chili sauce if you’re using it. Give everything a big old mix.
5. Push the veggies to one side (or make a well) and pour in your eggs. Let them just set, then stir through. Not a huge deal if they mix in right away; still tasty.
6. Taste and add salt, pepper, and more sriracha if you’re feeling spicy. Sprinkle over green onions and sesame seeds if you’re feeling extra.
7. Serve straight up in big bowls. Or small bowls if you’re feeling dainty. Actually, mugs work too, now that I think of it…

Notes from a Slightly Clumsy Cook

• If your chicken sticks, just loosen it up with a splash of water—it’ll still come good.
• I’ve found leftover rotisserie chicken is a time saver. Just chuck it in after the onions soften.
• Oh, and don’t forget to take the eggs out of the fridge before you need them—I always get halfway through and realize they’re still chilling.
• Sometimes I skip the carrots. Don’t love grating stuff (lazy? maybe).

Variations I’ve Tried (Not All Genius)

• Pork Mince: Tastes super close to a real egg roll. Maybe even better?
• Veggie Version: Sub mushrooms and tofu for chicken (fair warning: once I used too much tofu, and it went all mushy—so go easy).
• Extra Crunch: Add chopped water chestnuts. Or… don’t. It’s your bowl.
• Egg-Free: Just skip the eggs. It’s still dinner, and honestly, I sometimes forget them entirely.

Kit You’ll Need—and If You Don’t Have It?

• Big skillet or deep frying pan (wok if you got one, but a saucepan did the trick once when my big pan was glued shut—don’t ask).
• Spatula, or even a wooden spoon that likes a good stir.
• Grater for carrots (but hey, a veggie peeler and some elbow grease works, too).
• User-friendly chopping board. Or just a plate if all the boards are mysteriously missing.

How to Store It (Not That It’ll Last)

Just pop leftovers in an airtight container. They’ll keep for 2-3 days in the fridge, though honestly, in my house it rarely makes it past breakfast the next day (cold with a dollop of sriracha—so good!). Freezing? Tried it once: got a little soggy, but still edible.

How I Like to Serve It

I usually ladle this right into bowls and call it dinner. Sometimes, if I’m feeling like a show-off, I’ll top with crispy wonton strips or serve it with steamed rice on the side for my picky eater. Or wrap it up in a lettuce leaf if you’re feeling posh—don’t let anybody tell you there’s a right way.

Pro Tips (Aka: What I’ve Messed Up Before)

• Don’t rush the browning on the chicken. I tried once—ended up with pale, sad-looking mince. Patience, young grasshopper.
• Use low sodium soy sauce if you’re worried about saltiness. I once used the regular stuff and it was a bit on the salty side form my taste.
• Eggs cook fast, so don’t walk away right after pouring them in. I got distracted by my cat once… let’s not talk about the result.

FAQ—Real Questions From Family and Friends

• Can I make this ahead?
  Oh, totally. In fact, I think this tastes better the next day. Just reheat in a pan (or, let’s be honest, the microwave).
• What if I don’t like cabbage?
  Happens. Try chopped bok choy, baby spinach, or even kale. I’ve even used broccoli slaw; not too shabby.
• How spicy is it?
  Up to you. If you skip the hot sauce, it’s pretty mild. My partner’s sensitive to heat (bless), so I add sriracha only to my own bowl.
• Is it actually like an egg roll?
  Well, it’s not crispy, but the flavors are all there. Plus, no deep fryer. So, win-win?
• Where’d you first learn this?
  Honestly, I started with inspiration from Iowa Girl Eats, then found some tweaks on AllRecipes, but now it’s a bit of this and that.

Anyway, I’m off to find which sock my dog ran off with (I swear it’s always the left one). Let me know if you try this! Or, you know, if you turn it into a soup or something. The kitchen’s your oyster, as my gran used to say.

★★★★★ 5.00 from 184 ratings

Chicken Egg Roll in a Bowl

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

A quick, healthy, and flavorful deconstructed egg roll featuring ground chicken, crisp vegetables, and a savory sauce. Enjoy all the flavor of classic egg rolls without the wrapper or frying.

🖨️ Print Pin Recipe

Ingredients

• 1 lb ground chicken
• 1 tablespoon olive oil
• 4 cups coleslaw mix (shredded cabbage and carrots)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

Instructions

1. 1
   Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart, until browned and cooked through, about 5-6 minutes.
2. 2
   Add minced garlic and grated ginger to the skillet. Stir and sauté for 1 minute, until fragrant.
3. 3
   Add coleslaw mix to the pan. Cook, stirring frequently, until the vegetables begin to soften, about 4-5 minutes.
4. 4
   Pour in the soy sauce and toasted sesame oil. Toss everything to combine and cook for another 2-3 minutes, until heated through.
5. 5
   Remove from heat. Garnish with sliced green onions and sesame seeds before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 297 caloriescal

Protein: 28gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 11gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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