Chicken Egg Roll Bowls

Imagine all the savory, aromatic flavors of your favorite Chinese takeout egg rolls, but without the deep-fried wrapper. These Chicken Egg Roll Bowls deliver that perfect combination of crispy vegetables, seasoned ground chicken, and umami-rich sauce in one convenient, healthier bowl. The sizzle of ginger and garlic hitting the hot pan will transport your senses straight to your favorite Asian restaurant. Whether you’re looking for a quick weeknight dinner or a meal prep solution, these deconstructed egg rolls provide all the satisfaction without the guilt. You’ll learn how to create this 20-minute wonder that’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

Chicken Egg Roll Bowls transform the classic appetizer into a complete, satisfying meal that’s as delicious as it is practical. First, they’re incredibly time-efficient—ready in just 20 minutes, making them perfect for busy weeknights when takeout temptation is strongest. The textural contrast between the crisp-tender cabbage, carrots, and crunchy water chestnuts against the savory ground chicken creates a delightful mouthfeel in every bite.

Health-conscious eaters will appreciate that these bowls deliver all the flavor of traditional egg rolls without the excess calories from deep-fried wrappers. The dish is naturally high in protein and vegetables, making it a nutrient-dense option that won’t leave you feeling sluggish afterward.

Perhaps best of all, these egg roll in a bowl creations are customizable to your taste preferences and what you have on hand. The simple ingredient list doesn’t require a special trip to an Asian market—everything can be found at your regular grocery store. The result is a crave-worthy, restaurant-quality meal that feels indulgent while aligning perfectly with healthier eating goals.

Ingredients

For these delicious Chicken Egg Roll Bowls, you’ll need:

• 1 lb (454g) ground chicken
• 2 tablespoons (30ml) sesame oil, divided
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• 1 small head cabbage, shredded (about 4 cups)
• 2 large carrots, julienned or shredded (about 1 cup)
• 1 can (8oz/227g) water chestnuts, drained and diced
• ¼ cup (60ml) low-sodium soy sauce
• 1 tablespoon (15ml) rice vinegar
• 2 teaspoons (10ml) sriracha sauce (optional, for heat)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

The heart of this dish is the cabbage—look for fresh, crisp heads that feel heavy for their size. For the chicken, 93% lean ground chicken offers the perfect balance of flavor and health benefits. The combination of fresh ginger and garlic creates that authentic Asian flavor profile that makes these deconstructed egg roll bowls so irresistible.

Pro Tips

Perfect your protein: When cooking the ground chicken for your Chicken Egg Roll Bowls, resist the urge to constantly stir. Allow it to develop a golden crust by letting it cook undisturbed for 2-3 minutes before breaking it apart. This creates textural contrast and deeper flavor through caramelization. Season the meat early with salt and pepper to build flavor from the beginning.

Vegetable preparation matters: For the best texture in your egg roll bowls, cut your vegetables consistently. The cabbage should be finely shredded to mimic the filling of traditional egg rolls, while carrots should be julienned or coarsely shredded. Pro chefs know that uniform cutting ensures even cooking and the perfect texture in every bite. To save time, pre-shredded coleslaw mix can work in a pinch.

Sauce balance is crucial: The umami-rich sauce brings these bowls to life, but it’s easy to overdo it. Add the soy sauce gradually, tasting as you go. The vegetables will release moisture as they cook, potentially diluting your sauce, so wait until they’ve softened before making final sauce adjustments. For the most authentic flavor, finish with a drizzle of toasted sesame oil off the heat—this preserves its aromatic qualities that would otherwise diminish with high-temperature cooking.

Instructions

Step 1: Prepare the protein

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the ground chicken and season with salt and pepper. Allow it to cook undisturbed for 2-3 minutes to develop a golden crust before breaking it apart with a wooden spoon. Continue cooking until the chicken is no longer pink, about 5-6 minutes total. The chicken should be broken into small, bite-sized pieces that distribute evenly throughout your Chicken Egg Roll Bowls.

Step 2: Build the aromatics base

Push the cooked chicken to one side of the pan and add the remaining tablespoon of sesame oil to the empty space. Add the diced onions and cook for 2 minutes until they begin to soften. Stir in the minced garlic and grated ginger, cooking for just 30 seconds until fragrant. Be watchful here—these aromatics can burn quickly and become bitter. When you smell that wonderful ginger-garlic aroma wafting up, you’ll know it’s time for the next step.

Step 3: Add the vegetables

Add the shredded cabbage and julienned carrots to the skillet, tossing everything together with the chicken and aromatics. The pan might seem overwhelmingly full at first, but the cabbage will cook down significantly. Cook, stirring occasionally, for about 3-4 minutes until the cabbage begins to wilt but still maintains some crispness. You’re looking for that perfect crisp-tender texture that makes egg roll in a bowl recipes so satisfying.

Step 4: Finish with sauce and seasonings

Pour the soy sauce and rice vinegar over the mixture, stirring well to coat all ingredients. Add the diced water chestnuts and sriracha (if using) and stir to combine. Allow everything to cook together for another 2-3 minutes, until the liquid has slightly reduced and the flavors have melded. The water chestnuts should retain their trademark crunch, providing textural contrast in your Chicken Egg Roll Bowls.

Step 5: Garnish and serve

Remove the skillet from heat and toss in most of the sliced green onions, reserving some for garnish. Sprinkle with sesame seeds and the remaining green onions just before serving. For an authentic presentation, serve your Chicken Egg Roll Bowls in wide, shallow bowls that showcase all the colorful ingredients. The final dish should be steaming hot, vibrantly colored, and aromatic—inviting everyone to dig in immediately.

Variations

Vegetarian Egg Roll Bowls: Create a plant-based version of these Chicken Egg Roll Bowls by substituting the ground chicken with crumbled firm tofu or tempeh. Press the tofu first to remove excess moisture, then crumble and sauté it with a tablespoon of additional soy sauce to boost its flavor profile. For added protein, mix in 1 cup of edamame beans when you add the water chestnuts. The resulting dish maintains all the textures and flavors of the original while being completely plant-based.

Spicy Pork Egg Roll Bowls: For those who enjoy a richer flavor, substitute ground pork for the chicken. Enhance the heat level by adding 1-2 tablespoons of gochujang (Korean red pepper paste) or doubling the sriracha. This variation creates a more indulgent egg roll bowl with deeper umami notes and a pleasant warming sensation. Finish with a sprinkle of crushed red pepper flakes for those who truly appreciate spice.

Keto-Friendly Version: Make these bowls suitable for a ketogenic diet by omitting the water chestnuts and carrots, doubling the cabbage, and adding 1 cup of thinly sliced bell peppers for color and crunch. Replace the soy sauce with coconut aminos and skip the rice vinegar in favor of a squeeze of fresh lime juice. These simple swaps maintain the essence of the Chicken Egg Roll Bowls while significantly reducing the carbohydrate content.

Storage and Serving

These Chicken Egg Roll Bowls make excellent leftovers and are ideal for meal prep. Store any remaining portions in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making next-day lunches even more delicious. When reheating, use a microwave at 70% power for 1-2 minutes, stirring halfway through to ensure even warming without overcooking the vegetables.

For serving, consider creating a DIY egg roll bowl bar with the base recipe in a large serving dish and individual bowls of optional toppings. Excellent additions include crispy wonton strips, chopped peanuts, fresh cilantro, lime wedges, and additional sauce options like sweet chili or duck sauce. This interactive approach is perfect for family dinners where everyone can customize their bowl.

For a complete meal, serve these bowls with a side of steamed rice or cauliflower rice. For an authentic touch, offer small dishes of duck sauce and Chinese hot mustard on the side—these traditional egg roll condiments complement the Chicken Egg Roll Bowls beautifully and round out the takeout-at-home experience.

FAQs

Can I make Chicken Egg Roll Bowls ahead of time?
Absolutely! These Chicken Egg Roll Bowls are perfect for meal prep. Prepare the entire recipe, allow it to cool completely, then portion into containers for up to 4 days in the refrigerator. The flavors actually improve overnight as they meld together.

What’s the best kind of cabbage to use?
Green cabbage is traditional and works perfectly in these bowls. However, you can use Napa cabbage for a more tender texture or a mix of green and red cabbage for visual appeal in your egg roll in a bowl creation.

How can I make this dish more filling?
Serve your Chicken Egg Roll Bowls over cooked rice, cauliflower rice, or rice noodles to make it more substantial. You can also increase the protein by adding an extra half-pound of ground chicken or mixing in some scrambled eggs.

Is there a shortcut version?
Yes! Use pre-shredded coleslaw mix instead of cabbage and carrots to save chopping time. Pre-minced garlic and ginger (fresh or from a tube) can also speed up preparation for weeknight Chicken Egg Roll Bowls.

Can I freeze this recipe?
While possible, freezing isn’t ideal as the vegetables may become soggy when thawed. If you must freeze, do so for no more than 1 month and be prepared for a softer texture when reheated. The dish is best enjoyed fresh or after refrigeration.

Conclusion

These Chicken Egg Roll Bowls are comfort food reimagined — all the flavor of your favorite takeout appetizer transformed into a satisfying, nutritious meal that comes together in minutes. It’s the kind of dish that bridges the gap between healthy eating goals and crave-worthy flavors, making it perfect for busy weeknights when you want something that feels indulgent without the guilt. Whether you’re meal prepping for the week ahead or searching for a family-friendly dinner that even picky eaters will enjoy, these deconstructed egg rolls deliver on all fronts — flavor, nutrition, and convenience in one delicious package.

Print