Egg Roll In A Bowl is a delicious weeknight meal made with chicken breasts, onions, garlic, ginger, sauce, coleslaw mix, and green onions. This low-carb dish is the perfect healthy dinner. Make a bowl for one or for everyone in your family using simple meal prep earlier in the week for dinner from scratch whenever you want.
Egg Roll in a Bowl
Egg rolls are normally made by wrapping ground chicken and shredded vegetables in thin phyllo sheets and then frying them. The version of egg rolls in this recipe is much healthier and just as tasty! There’s no frying involved here, and you get the addition of sauce right in the bowl.
Heat the oil in a large skillet over medium heat.
Add the chicken, onion, garlic, ginger, salt, and pepper.
Sauté until cooked through.
Add the vinegar, hoisin sauce, and soy sauce.
Stir to mix.
Stir in the coleslaw mix and continue cooking until the cabbage has softened.
Top with green onions before serving.
Tips and Variations for egg roll in a bowl
This egg roll in a bowl recipe is easily adaptable to fit your preferences. You can change the meat, vegetables, sauce, or toppings.
Here are some ideas to get you started:
Meat: Instead of using chicken, try using pork loin, ground turkey, ground pork, or ground chicken. All of these options are delicious when served with these Asian ingredients and flavors.
Vegetables: This recipe uses a bag of coleslaw mix, but you can add your own shredded cabbage, shredded carrots, celery, sugar snap peas, watercress, ginger, garlic, or other veggies.
Sauce: The sauce is made of a combination of rice vinegar, hoisin sauce, and soy sauce, but you can use any other Asian sauces that work well together. Fish sauce, sweet Thai chili, or sesame oil are other options.
Toppings: Sprinkle the top of the bowls with toasted sesame seeds, cilantro, or a splash of sesame oil to add texture and flavor.
How to serve egg roll bowls
This egg roll bowl is delicious on its own, but can also be served with other Asian side dishes.
How to store egg roll bowls
Keep any leftover chicken egg roll bowls in an airtight container in the refrigerator for up to five days.
To reheat, put some leftovers in a bowl and microwave in 30-second increments until it’s hot all the way through.
This recipe doesn’t do well in the freezer since the veggies are thin and don’t hold up well to freezing.
Do you put eggs in egg roll in a bowl?
This is definitely an option if you like eggs in your egg rolls. To add them to this recipe, crack three eggs into a bowl, stir them with a fork, and fry them in a pan. Use a plastic spatula to scramble them in the pan and then add them to the bowl with the chicken and veggies.
Can you use broccoli slaw for egg roll in a bowl?
Yes, you can use broccoli slaw in place of coleslaw mix in this egg roll recipe.
Can I eat egg rolls on keto?
You can eat these egg rolls in a bowl on a keto diet because they aren’t wrapped in shells or fried.
- 1 tablespoon vegetable oil
- 2 boneless, skinless chicken breasts, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginge
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- ¼ cup soy sauce
- 1 16 ounce bag coleslaw mix
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- Heat the oil in a large skillet over medium heat.
- Add the chicken, onion, garlic, ginger, salt, and pepper.
- Sauté until cooked through.
- Add the vinegar, hoisin sauce, and soy sauce.
- Stir to mix.
- Stir in the coleslaw mix and continue cooking until the cabbage has softened.
- Top with green onions before serving.
Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 60mgSodium: 1311mgCarbohydrates: 20gFiber: 3gSugar: 13gProtein: 22g