Name: Chicken Egg Roll Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground chicken (or ground turkey, beef, or pork); 1 tablespoon olive oil; Salt and ground black pepper, to taste; ¼ cup low-sodium soy sauce; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 teaspoon roasted red chili paste (adjust to taste); 4 cups coleslaw mix; ¼ cup green onions, sliced; Sesame seeds, for garnish

Jump to Recipe

Chicken Egg Roll Bowls are a quick, healthy, and flavor-packed meal that brings all the deliciousness of a traditional egg roll—without the deep frying. This one-pan dish combines savory ground chicken, crunchy coleslaw mix, and bold Asian-inspired seasonings like soy sauce, sesame oil, and chili paste. It’s a low-carb, high-protein option perfect for busy weeknights, meal prepping, or satisfying your takeout cravings at home.

The beauty of this recipe lies in its simplicity and adaptability. With minimal chopping and just a few pantry staples, you get a satisfying meal that comes together in under 30 minutes. It delivers the nostalgic flavors of your favorite egg rolls in a deconstructed, wholesome form. Whether you’re looking to eat lighter, cook faster, or serve up a fun twist on classic comfort food, Chicken Egg Roll Bowls are a dependable go-to.

Why You’ll Love This Recipe

Quick and Easy

Ready in under 30 minutes with just one pan—ideal for weeknights.

Healthy Twist

Low in carbs and high in protein without sacrificing flavor.

Customizable

Works with ground turkey, pork, or beef, and easy to make spicier or milder.

Meal Prep Friendly

Great for batch cooking and keeps well for lunches throughout the week.

No Wrapping or Frying

Skip the fuss of traditional egg rolls while keeping all the flavor.

Ingredients

Ground chicken (or turkey, pork, or beef)
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

Protein Swap

Substitute the ground chicken with turkey, beef, pork, or even tofu.

Low-Sodium Option

Use coconut aminos or tamari in place of soy sauce for a lower-sodium, gluten-free alternative.

Extra Veggies

Add mushrooms, bell peppers, shredded carrots, or water chestnuts for more variety.

Make it Spicier

Double the chili paste or add a dash of sriracha for extra heat.

Serve Over Grains

Turn it into a bowl by serving over rice, quinoa, or cauliflower rice.

How to Make the Recipe

Step 1

Heat olive oil in a large skillet over medium heat. Add ground chicken and season lightly with salt and pepper.

Step 2

Cook the chicken, breaking it up with a spoon, until fully cooked and browned. Drain excess fat if needed.

Step 3

Stir in garlic, ginger, soy sauce, sesame oil, and chili paste. Sauté for 1–2 minutes to combine flavors.

Step 4

Add the coleslaw mix to the skillet and toss with the chicken mixture. Cook for 3–5 minutes until the cabbage softens slightly but still has crunch.

Step 5

Stir in green onions, cook for 1 more minute, then remove from heat.

Step 6

Garnish with sesame seeds and additional green onions before serving.

Tips for Making the Recipe

Use pre-shredded coleslaw mix to save prep time.

Don’t overcook the cabbage—keep some crunch for the best texture.
Taste and adjust seasoning before serving.
Use fresh ginger and garlic for the most flavor.

If reheating, do so gently to preserve texture and flavor.

How to Serve

Serve hot straight from the skillet, or spoon over rice, quinoa, or noodles for a heartier meal. It also pairs well with lettuce cups for a low-carb wrap-style option.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 4 days.

Freezing

Freeze fully cooled portions in airtight containers for up to 2 months.

Reheating

Reheat in a skillet over medium heat or microwave individual servings for 1–2 minutes until warmed through.

FAQs

1. Can I make this with another type of meat?

Yes, ground turkey, pork, or beef all work well.

2. Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using tamari or coconut aminos instead of soy sauce.

3. Can I use fresh cabbage instead of coleslaw mix?

Absolutely. Just shred it yourself and add some carrots for balance.

4. How spicy is this dish?

It’s mildly spicy with chili paste. Adjust to taste by adding more or less.

5. Can I double the recipe?

Yes, just make sure your skillet is large enough to handle the extra volume.

6. What can I serve this with?

It’s great alone or with rice, noodles, or lettuce wraps.

7. Can I make it vegetarian?

Yes, use crumbled tofu or tempeh and skip the meat.

8. Do I need to drain the meat?

If there’s excess fat, drain it for a lighter dish.

9. Can I add other sauces?

Sure, a drizzle of hoisin, sriracha, or teriyaki can enhance flavor.

10. Can I meal prep this?

Definitely—portion it into containers and refrigerate for quick lunches or dinners.

Conclusion

Chicken Egg Roll Bowls are a fast, flavorful, and fuss-free way to enjoy the bold taste of classic egg rolls in a lighter, low-carb format. With simple ingredients, bold seasoning, and endless adaptability, this one-pan meal is perfect for weeknight dinners, meal prep, or anyone seeking a healthier takeout alternative. It’s satisfying, versatile, and always delicious.