Chicken Egg Roll Bowl is what happens when I’m craving takeout but don’t have the energy to deal with wrappers, frying oil, or a sink full of grease afterward. It’s basically my classic egg roll in a bowl, built around ground chicken instead, cooked down in the same savory sauce you love from a real egg roll and spooned over rice instead of wrapped and fried.
I started making this on a random Tuesday when my kids were begging for Chinese takeout and I had a bag of slaw mix wilting in the fridge that needed to get used. I figured I’d throw it together with some ground chicken and see what happened. Fifteen minutes later, my son asked if we could have “the egg roll but no shell” again that weekend, which is about as close to a five-star review as I get around here. Now it’s one of my go-to dinners when the week feels like too much and I still want something that tastes like effort.
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Ingredients for Chicken Egg Roll Bowl
Here’s what I use, plus a few swaps that work if your fridge looks different than mine on a given week.
- 1 lb ground chicken (93% lean works best so it doesn’t turn watery)
- 3 tablespoons less sodium soy sauce, divided (or gluten-free soy sauce)
- 3 medium scallions, sliced (dark green parts kept separate for garnish)
- 2 cloves garlic, minced
- ½ teaspoon fresh grated ginger or ginger paste
- 3 cups slaw mix with cabbage (any carrot, broccoli, or classic coleslaw blend works)
- 2 cups baby bok choy, chopped (about 2 small heads)
- ½ tablespoon Chinese rice wine, mirin, or dry sherry
- ½ tablespoon sesame oil
- 2 cups cooked white rice, for serving
A quick allergen note: this bowl has soy (from the soy sauce) and sesame (from the sesame oil). Use a gluten-free soy sauce or tamari if you need this gluten-free.
In my experience, ground turkey works as a 1:1 swap if that’s what you have on hand, which is basically how I make my turkey egg roll bowl instead. And if bok choy isn’t at your store that week, extra slaw mix fills in just fine.
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Step-by-Step Instructions
I always keep my slaw pre-chopped in the fridge so this whole thing moves fast once the chicken hits the pan.
- In a large nonstick skillet, cook the ground chicken over medium-high heat with ½ tablespoon of the soy sauce until browned and cooked through, breaking it into smaller pieces as it cooks, about 5 minutes.
- Add the scallion whites and light green parts, garlic, and ginger. Stir and cook until fragrant and softened, 2 to 3 minutes.
- Add the slaw mix and bok choy, then pour in the remaining 2½ tablespoons soy sauce, rice wine, and sesame oil. Cook, stirring occasionally, until the vegetables are wilted but still have some crunch, about 4 minutes. Don’t walk away during this step. The bok choy goes from crisp to mushy fast once the sauce hits the pan, and a little bite is what makes this taste like a real egg roll.
- Remove from heat and stir in the reserved dark green scallions. Serve warm over rice.
Chicken Egg Roll Bowl
Ingredients
Equipment
Method
- In a large nonstick skillet, cook the ground chicken over medium-high heat with ½ tablespoon of the soy sauce until browned and cooked through, breaking it into smaller pieces as it cooks, about 5 minutes.
- Add the scallion whites and light green parts, garlic, and ginger. Stir and cook until fragrant and softened, 2 to 3 minutes.
- Add the slaw mix and bok choy, then pour in the remaining 2½ tablespoons soy sauce, rice wine, and sesame oil. Cook, stirring occasionally, until the vegetables are wilted but still have some crunch, about 4 minutes.Don’t walk away during this step. The bok choy goes from crisp to mushy fast once the sauce hits the pan, and a little bite is what makes this taste like a real egg roll.
- Remove from heat and stir in the reserved dark green scallions. Serve warm over rice.
Nutrition
Notes
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What to Serve With Chicken Egg Roll Bowl
This bowl is savory and a little sharp from the ginger and garlic, so I like pairing it with things that add crunch or a little sweetness.
Crispy wonton strips: Fried or baked wonton strips scattered on top bring back that crunchy egg roll shell you’re missing.
Steamed edamame: A simple side that adds extra protein and a pop of color without competing with the main flavors.
Cucumber salad: Something cool and vinegary balances out the warm, savory bowl underneath it.
Pineapple chunks: A little natural sweetness on the side cuts through the saltiness of the soy sauce nicely.
Storage & Serving Tips
This bowl keeps well in the fridge for up to 4 days in airtight meal prep containers. I usually keep the rice in a separate container so it doesn’t get soggy from the sauce.
To reheat, microwave for 1 to 2 minutes, or warm it in a skillet over medium heat for a couple of minutes until it’s heated through. A splash of water in the pan keeps the chicken mixture from drying out.
This recipe is easy to change up depending on what’s in your kitchen. Swap the rice for cauliflower rice to keep it low carb, use ground pork or turkey instead of chicken, or wrap the whole mixture in a tortilla for a quick lunch wrap.
My Favorite Sauces for Chicken Egg Roll Bowl
Since this bowl already has soy sauce and sesame oil built in, I like keeping the extra sauce options light so they add to the dish instead of drowning it. Here are a few I turn to depending on the mood.
Sriracha or chili crisp: I almost always keep one of these on the counter. A drizzle adds heat and a little crunch, and it plays really well with the soy and sesame already in the bowl.
Hoisin sauce: A small spoonful adds a sweet, sticky depth that reminds me of the filling in an actual egg roll. I stir it in right at the end so it doesn’t turn the whole pan too sweet.
Ponzu sauce: My go-to when I want something brighter. A splash on top cuts through the richness of the ground chicken and wakes the whole bowl up.
My Sauce Recipes
Gyoza dipping sauce: I originally made this for dumplings, but it’s just as good drizzled straight over this bowl. Soy, vinegar, and sesame, nothing fancy.
Sesame ginger sauce: This is the creamier option if you want something richer than a straight soy based drizzle. It’s especially good spooned over the slaw.
Conclusion
Chicken Egg Roll Bowl is the kind of dinner I make when I want something that tastes like I tried, without actually trying that hard, and if ground beef is what’s in the fridge instead, my egg roll bowl with ground beef follows the exact same method. It comes together in one pan, reheats well, and gets eaten without complaints in my house, which is really the only review that matters to me. If you make it, I’d love to hear what you served it with.
