Chicken Egg Roll Bowls: A Flavor-Packed, Low-Carb Favorite

Craving the comforting flavors of an egg roll but without the fuss—or the deep fryer? These Chicken Egg Roll Bowls bring everything you love about the takeout classic into a lighter, quicker, one-pan meal that’s ready in under 30 minutes. Imagine savory ground chicken, fragrant garlic and ginger, crunchy cabbage, and a splash of soy sauce—all sautéed together for a healthy, low-carb twist on the traditional favorite.

Perfect for busy weeknights, meal prep, or anytime you’re craving Asian-inspired flavors, this dish is a satisfying option that doesn’t compromise on taste. With versatile ingredients and endless room for customization, these bowls are also adaptable to your pantry and dietary needs. Whether you’re eating low-carb, gluten-free, or just want to sneak more veggies into your day, Chicken Egg Roll Bowls deliver.

This deconstructed egg roll recipe is not only quick and easy, but also incredibly delicious and family-friendly. Plus, it uses everyday ingredients that come together to create bold, balanced flavors. Let’s dive into why this is about to become your go-to dinner recipe.

Why You’ll Love This Recipe

1. All the Flavor, None of the Frying: Enjoy the rich, savory taste of egg rolls without the mess or calories from deep frying.
2. Quick and Easy: Ready in about 25 minutes, all in one skillet—minimal cleanup!
3. Healthy and Balanced: High in protein, packed with vegetables, and easily adaptable to low-carb or keto diets.
4. Great for Meal Prep: Stores and reheats beautifully, making it perfect for weekly lunch or dinner planning.
5. Customizable: Use any ground meat, spice it up or down, and swap in your favorite veggies.

Ingredients

• Ground chicken (or ground turkey, beef, or pork)
• Olive oil
• Salt and ground pepper
• Low-sodium soy sauce
• Sesame oil
• Garlic
• Fresh grated ginger
• Roasted red chili paste
• Coleslaw mix
• Green onions
• Sesame seeds (for garnish)

Variations

Vegetarian Version

Swap ground chicken for crumbled tofu, tempeh, or plant-based crumbles for a meatless version.

Extra Veggie Boost

Add bell peppers, mushrooms, shredded carrots, or snap peas for even more texture and nutrition.

Keto-Friendly

Use coconut aminos instead of soy sauce and skip the chili paste for a low-carb, keto-compliant version.

Spicy Korean Twist

Add a spoonful of gochujang instead of chili paste for a different kind of heat and depth.

Egg Roll Wrap Style

Serve the mixture in lettuce cups or low-carb tortillas to mimic the texture of egg roll wrappers.

How to Make the Recipe

Step 1: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add the ground chicken, season lightly with salt and pepper, and cook until browned and cooked through.

Step 2: Add Flavor

Stir in garlic, ginger, and roasted red chili paste. Sauté for 1–2 minutes until fragrant.

Step 3: Mix in Liquids

Add the soy sauce and sesame oil to the skillet. Stir well to coat the chicken with the savory sauce.

Step 4: Add Vegetables

Toss in the coleslaw mix and green onions. Sauté for about 3–4 minutes, or until the cabbage softens slightly but still has a crunch.

Step 5: Garnish and Serve

Remove from heat, sprinkle with sesame seeds, and serve warm.

Tips for Making the Recipe

• Use a large skillet to ensure even cooking and space for mixing.
• Don’t overcook the cabbage—it should be tender but still slightly crisp.
• Fresh garlic and ginger deliver the best flavor—avoid using powdered versions.
• For a saucier bowl, add a splash of chicken broth or more soy sauce.
• Taste and adjust the seasoning before serving—more chili paste for heat, or lime juice for brightness.

How to Serve

• Bowl Style: Serve over rice, cauliflower rice, or noodles for a more filling meal.
• Lettuce Wraps: Spoon the mixture into butter lettuce leaves for a handheld version.
• Stuffed Peppers: Use the filling inside roasted bell peppers for a fun twist.
• On Salads: Use cold leftovers as a protein-packed salad topper.
• With Dumplings: Serve alongside steamed dumplings or spring rolls for a takeout-inspired dinner.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat or microwave in short intervals until warmed through.

FAQs

1. Can I use a different protein?

Yes! Ground turkey, pork, beef, or plant-based crumbles all work well.

2. Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

3. Can I use bagged coleslaw mix?

Absolutely—it’s a huge time-saver and works perfectly here.

4. What if I don’t have chili paste?

Substitute with sriracha, crushed red pepper, or omit for a milder version.

5. How do I make it more filling?

Serve over rice, quinoa, or mix in cooked ramen noodles.

6. Is this meal spicy?

It’s mildly spicy, but you can adjust the heat level by modifying the chili paste.

7. Can I make this ahead for meal prep?

Yes! It stores well and is ideal for prepping several days in advance.

8. What type of pan should I use?

A large nonstick or cast-iron skillet works best for even cooking and easy cleanup.

9. Can I add eggs to it?

Definitely—scrambled eggs mixed in at the end make it more filling and add texture.

10. How can I add crunch?

Top with crispy wonton strips or chopped peanuts just before serving.

Conclusion

Chicken Egg Roll Bowls are the perfect combination of flavor, nutrition, and convenience. With all the beloved taste of traditional egg rolls minus the deep frying, this healthy, one-pan wonder is ideal for busy nights or clean-eating goals. Customizable, meal-prep friendly, and ready in minutes, it’s a delicious way to satisfy takeout cravings while staying on track. Once you try this savory, crunchy, and oh-so-satisfying recipe, you’ll understand why it’s a favorite for so many home cooks.

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