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Egg Roll Bowls with Chicken and Cabbage are a vibrant weeknight favorite that bring all the flavor of classic egg rolls but with much less fuss and no deep frying. This version highlights juicy ground chicken plus crunchy cabbage cooked down into a comforting one pan meal. With a little kick from Sriracha and plenty of aromatics, it is hearty yet light and endlessly customizable for your cravings or what you have on hand.
This recipe became an instant family hit after a busy Monday I whipped it up with leftover coleslaw mix and everyone went back for seconds before I even sat down
Ingredients
- Ground chicken: Brings a lean protein base that cooks quickly and soaks up all the flavor pick ground chicken with a little dark meat for best results
- Vegetable oil: Ensures browning and helps cook the aromatics go for avocado or canola for high heat
- Pre-shredded coleslaw mix: Saves tons of prep time and gives both crunch and color look for fresh crisp bags without browning
- Medium onion: Adds a sweet depth dice small for even cooking and plenty of flavor
- Green onions: Bring a pop of sharp freshness always slice thin and use both green and white parts
- Beef or chicken broth: Infuses richness and gives a little moisture homemade or low sodium boxed both work well
- Low-sodium soy sauce or coconut amino or tamari: For deep umami flavor low sodium keeps things balanced
- Garlic powder: Gives quick intense savoriness opt for fresh garlic if you want an extra punch
- Crushed red pepper: Wakes up the whole bowl with moderate heat adjust up or down for your preference
- Sriracha or any hot sauce: Delivers a signature egg roll style spice use your favorite for a personal twist
- Fresh ginger or ginger powder: Adds zing and brightness always choose firm plump roots if using fresh
- Salt and fresh cracked pepper: Unlock all the flavors go slow and taste as you go for perfect balance
- Fresh chopped chives: Brighten the finished bowl and lend gentle onion notes pick vibrant green chives without wilt
Step-by-Step Instructions
- Brown the Chicken:
- Get your skillet really hot add the vegetable oil then toss in the ground chicken spread it out and let it brown undisturbed for about four minutes break it up with your spoon and cook until mostly no pink remains for the best deep flavor
- Soften the Aromatics:
- Add minced onion to the chicken and let it cook for another three to four minutes keep stirring until the onion becomes translucent and gently caramelized this builds a sweet base under all the other seasonings
- Bloom the Spices:
- Sprinkle in the garlic powder crushed red pepper fresh ginger and cracked black pepper stir everything so the spices coat the meat and warm in the oil for a minute this step is key for infusing every bite with bold taste
- Deglaze and Wilt the Cabbage:
- Pour in the broth to loosen any browned bits from the skillet then add your entire bag of coleslaw mix and sliced green onions toss so everything is combined the cabbage will look like a lot but it quickly cooks down as you stir and keep the heat at medium high for about five minutes until the cabbage is tender but still a little crisp
- Flavor Boost and Finish:
- Drizzle over the soy sauce and sriracha stirring until the whole skillet smells fragrant and looks glossy taste and tweak with more hot sauce or salt if needed for boldness
- Serve and Garnish:
- Ladle the mixture into bowls top with a generous sprinkle of fresh chives for brightness and enjoy on its own or over a scoop of cauliflower rice for extra heartiness
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My favorite part is stirring in the ginger toward the end—it fills the kitchen with the brightest aroma and reminds me of how my grandma always used fresh ginger in any stir fry she made sharing her kitchen tricks always gives the meal an extra layer of love
Storage Tips
Egg Roll Bowls keep well in airtight containers in the fridge for up to four days The flavors deepen with time so leftovers taste just as good if not better When reheating do it gently in a skillet with a splash of broth or water to revive the texture and keep things juicy
Ingredient Substitutions
Any ground meat works here so feel free to swap turkey pork or beef if that is what you have For extra crunch add shredded carrots or snap peas Soy sauce can be swapped for coconut aminos or tamari If you need to avoid nightshades simply skip the Sriracha and chili flakes for a milder bowl
Serving Suggestions
These bowls shine on their own but try spooning over cooked cauliflower rice or jasmine rice for a more filling meal Top with sesame seeds or a drizzle of toasted sesame oil for richness Add a fried egg on top for a protein boost or roll the filling in lettuce cups for a fun appetizer
A Brief Look at the Origin
Egg Roll Bowls are inspired by the flavors of Chinese American egg rolls but transform the classic appetizer into a simple weeknight main tossing the filling straight in the skillet lets you skip the wrapper and frying but keeps all the craveable seasoning These bowls celebrate everyday home cooking with global influences
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Egg roll bowls are so craveable and easy you might never go back to the deep fried version. Everyone at the table will ask for seconds!
Frequently Asked Questions
- → Can I substitute the ground chicken?
Yes, you can use ground beef, pork, or turkey with similar delicious results.
- → What type of cabbage works best?
A bagged coleslaw mix is convenient; freshly shredded green or Napa cabbage also works well.
- → Is this dish spicy?
The level of heat depends on the amount of Sriracha and crushed red pepper; adjust according to your taste.
- → How do I serve egg roll bowls?
Enjoy them as is, or spoon over cauliflower rice, steamed rice, or noodles for added heartiness.
- → Can I meal prep this for the week?
Yes, these bowls store well in the fridge, making them perfect for easy lunches or dinners ahead.