Chicken Egg Roll in a Bowl

This chicken egg roll in a bowl will satisfy your egg roll cravings without the wrapping and deep-frying! It's super easy and makes a satisfying meal.

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Course: Main Dishes

Cuisine: Asian

Keyword: chicken egg roll in a bowl

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 348kcal

Author: Louisa

Equipment

Ingredients

2 tbsp olive oil
2 tbsp sesame oil
1 lb ground chicken
1 onion, chopped
1 tsp ginger, grated
4 garlic cloves, pressed
16 oz coleslaw mix
1/2 cup low-sodium soy sauce
Ground black pepper to taste
Green onions, sliced for garnish
Sesame seeds for garnish

Instructions

Gather all the ingredients for your chicken egg roll in a bowl.
Heat the olive oil in a skillet over medium-high heat. Add the ground chicken and cook for about 5 minutes, stirring occasionally and breaking it into crumbles, until browned and cooked through.
Add the onions to the skillet and cook until tender, stirring occasionally. Then add the ginger and garlic and cook until fragrant.
Stir in the coleslaw mix, soy sauce, and sesame oil. Season with black pepper.
Cook until the cabbage is wilted, stirring occasionally to evenly coat everything with the soy sauce.
Serve with green onions and sesame seeds. Enjoy!

Notes

This chicken egg roll in a bowl is begging for loads of toppings! You can enjoy it with wonton strips, chopped peanuts, chopped cilantro, and a drizzle of gochujang dressing.
Adjust the cook time as needed! You want the slaw mix to be wilted but still have some crunch.
Once cooled, transfer your healthy chicken egg roll to an airtight container and refrigerate for 3 to 5 days. To serve, reheat over medium heat for 5 to 10 minutes.

Nutrition