If you love the flavor of a classic egg roll but not the deep frying, this chicken egg roll in a bowl is about to become a weeknight regular. It has all the savory, garlicky, gingery flavor you're craving, plus tender cabbage and juicy ground chicken, all cooked in one skillet in under 30 minutes. No wrapper, no deep fryer, and way less mess than the takeout version.
This dish goes by a few names: egg roll bowl, egg roll stir fry, or deconstructed egg roll, but it always comes down to the same basic idea. You take everything that makes an egg roll delicious and skip the fried wrapper, so you're left with a fast, protein-packed skillet meal that also happens to be naturally low-carb and gluten-free friendly with a couple of easy swaps.
Why You'll Love This Recipe
- Ready in about 30 minutes. Everything cooks in one pan, so it's realistic for a busy weeknight.
- High in protein, lower in carbs. Ground chicken and a bag of coleslaw mix keep this filling without a lot of starch.
- Just one skillet. Less cleanup means you'll actually want to make it again.
- Naturally gluten-free and dairy-free with a simple soy sauce swap.
- Great for meal prep. It reheats well and holds up in the fridge for a few days.
Ingredients You'll Need
You only need a short list of pantry staples and one bag of coleslaw mix to pull this together. Here's what goes into it and why.
Ground chicken. This is the protein base of the dish. Ground turkey works just as well if that's what you have, and ground pork is closer to a traditional egg roll filling if you want that flavor.
Coleslaw mix. A bag of pre-shredded cabbage and carrot mix is the shortcut that makes this recipe so quick. If you can't find it, shred your own cabbage and carrots, or use broccoli slaw for a different texture.
Onion, garlic, and ginger. These three aromatics build the savory base flavor that makes this taste like an egg roll instead of just stir-fried chicken and cabbage. Fresh ginger has the best flavor, but ground ginger works in a pinch.
Eggs. Scrambled right into the pan, the eggs add extra protein and a little richness, and they're the ingredient that ties the "egg roll" name back to the bowl.
Soy sauce and rice vinegar. Soy sauce brings the salty, umami base flavor. Use tamari or coconut aminos if you need this gluten-free. Rice vinegar adds a light tang that balances the saltiness.
Toasted sesame oil. A small amount stirred in at the end adds a toasty, nutty flavor. It's potent, so a little goes a long way.
Green onions and sesame seeds. These finish the bowl with color, crunch, and a fresh bite.
Sriracha, optional. For anyone who wants heat, a drizzle at the table is an easy way to customize each bowl.
If you want to stretch this into a bigger meal, serve it over steamed rice, cauliflower rice, or brown rice. It's also great tucked into lettuce cups for a lighter, low-carb option.
How to Make Chicken Egg Roll in a Bowl
Step 1: Cook the aromatics. Heat oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for about 2 minutes, until it starts to soften. Add the garlic and ginger and cook for another 30 seconds, just until fragrant.
Step 2: Brown the chicken. Add the ground chicken to the skillet, season with salt and pepper, and cook, breaking it up with a spoon, until it's no longer pink, about 6 to 8 minutes.
Step 3: Scramble in the eggs. Push the chicken to one side of the pan. Pour the beaten eggs into the empty space and scramble until just set, then stir them together with the chicken.
Step 4: Add the cabbage and sauce. Stir in the coleslaw mix, soy sauce, and rice vinegar. Cook, stirring occasionally, for 5 to 7 minutes, until the cabbage has wilted and softened to your liking. If you prefer more bite in your vegetables, pull it off the heat closer to the 5-minute mark.
Step 5: Finish and serve. Remove the pan from heat and stir in the sesame oil. Taste and adjust the salt or soy sauce if needed. Divide among bowls and top with sliced green onions, sesame seeds, and sriracha if you like a little heat.
Tips for the Best Chicken Egg Roll in a Bowl
Don't overcrowd the pan when you brown the chicken. If your skillet is on the smaller side, give the chicken room to actually brown instead of steaming, since browning is where a lot of the flavor comes from.
Cook the cabbage to your own preference. Some people like it barely wilted with a bit of crunch left, while others prefer it soft. Start checking around the 5-minute mark and go from there.
Season in layers. A little salt and pepper on the chicken, then soy sauce with the cabbage, keeps the dish from tasting flat or overly salty in one spot.
If you're serving this over rice or cauliflower rice, have it ready before you start cooking the chicken egg roll mixture, since the skillet portion comes together quickly once it gets going.
For a heartier bowl, add a fried egg on top instead of or in addition to the scrambled eggs mixed in, or top with chopped peanuts or cashews for crunch.
A quick note on nutrition. Each serving comes in at roughly 320 calories with about 28 grams of protein, 18 grams of fat, and 12 grams of carbohydrates, which makes this a solid option if you're watching carbs but still want a filling dinner. Exact numbers will shift a little depending on your specific brands and any toppings you add.
Storage and Reheating
Let leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 4 days. This recipe reheats well, which makes it a solid choice for meal prep lunches.
To reheat, warm individual portions in the microwave in 60-second bursts, stirring in between, until heated through. You can also reheat it in a skillet over medium heat for a few minutes, which helps keep the texture a bit fresher than the microwave does.
This dish isn't a great candidate for freezing on its own, since the cabbage tends to turn watery and lose its texture once thawed. If you do want to freeze it, portion it into freezer bags, lay them flat, and use within about 2 months, understanding the texture will be softer once reheated.
Frequently Asked Questions
Is chicken egg roll in a bowl keto friendly? Yes, as written, it's low in carbohydrates and fits comfortably into most keto or low-carb eating plans. Just watch any sauces you add on top, since some sweetened sauces can add extra sugar.
Why is it called an egg roll bowl if there's no egg roll wrapper? The name comes from the classic egg roll filling-cabbage, ground meat, and aromatics that this dish is built to copy. The scrambled egg mixed in is also a nod to the name, though the dish gets its flavor mainly from the seasonings rather than the eggs themselves.
Can I use a different protein? Absolutely. Ground turkey, ground pork, or ground beef all work well in place of chicken. For a lighter option, you can also use finely diced or shredded rotisserie chicken.
What can I serve with this besides rice? Cauliflower rice keeps things low carb, while lettuce cups turn this into a lighter, handheld option. Regular white or brown rice, rice noodles, or a simple side salad all work too.
Can I make this ahead of time? Yes, this is a great meal prep recipe. Cook a full batch, divide it into containers, and reheat individual portions throughout the week. Adding a fresh crack of sesame seeds or green onion after reheating helps it taste freshly made.
Is this recipe gluten-free? It can be. Swap the regular soy sauce for tamari or coconut aminos, both of which are gluten-free, and double-check that your coleslaw mix doesn't include any add-in sauces or dressings.
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