If you love the flavor of takeout egg rolls but hate the wrapping and frying part, this Chicken Egg Roll in a Bowl is going to become your new weeknight go-to. It’s ready in 20 minutes, uses one skillet, and skips the deep fryer completely.
I started making this on Tuesdays a few months back, back when Tuesday somehow became the night I have the least energy but my son has the most homework. My oldest was at the counter doing math worksheets while I browned the chicken, and the second the garlic and ginger hit the pan, he looked up and asked what smelled so good. That’s usually my sign a recipe is a keeper.
My youngest calls this “the crunchy chicken bowl” and asks for extra sesame seeds every single time. It’s the kind of dinner that comes together while everyone is underfoot, which in my house is basically every dinner. Grab your skillet and let’s get into it.
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Ingredients for Chicken Egg Roll in a Bowl
Here’s what I use, along with a few swaps that work well if you’re cooking around what’s already in your fridge.
- 1 lb. ground chicken (ground turkey, beef, or pork all work fine here)
- 1 tablespoon olive oil
- Salt and ground pepper, to taste
- 1/4 cup low sodium soy sauce (I always use low sodium since the coleslaw mix and other seasonings add plenty of salt on their own)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon roasted red chili paste (add more if you like it spicy)
- 4 cups coleslaw mix
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
My go to move is buying the pre shredded coleslaw mix instead of shredding cabbage and carrots myself. It saves a solid 10 minutes and honestly tastes the same in this dish.
Allergen note: this recipe contains soy and sesame.
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Step-by-Step Instructions
In my experience, having the sauce whisked and ready before the chicken finishes cooking is what keeps this Chicken Egg Roll in a Bowl at 20 minutes total, so don’t skip that step.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the ground chicken, season with a little salt and pepper, and cook for about 6 minutes until browned through, breaking it up with your spatula as it cooks.
- While the chicken cooks, whisk together the soy sauce, sesame oil, garlic, ginger, and chili paste in a small bowl. Set it aside.
- Once the chicken is fully cooked, add the coleslaw mix to the skillet and stir until it starts to soften. Pour in the sauce and stir until everything is coated. Cook for about 2 more minutes, until the sauce thickens slightly and the cabbage is tender but still has a little bite.
- Serve over white or brown rice, or eat it straight from the skillet. Top with green onions and sesame seeds.
Chicken Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the ground chicken, season with salt and pepper, and cook for about 6 minutes until browned through, breaking it up as it cooks.
- While the chicken cooks, whisk together the soy sauce, sesame oil, garlic, ginger, and chili paste in a small bowl. Set aside.Whisking the sauce while the chicken cooks is what keeps this recipe at 20 minutes total.
- Once the chicken is fully cooked, add the coleslaw mix and stir until it starts to soften. Pour in the sauce and stir until coated. Cook about 2 more minutes, until the sauce thickens slightly and the cabbage is tender but still has bite.
- Serve over white or brown rice, or eat it straight from the skillet. Top with green onions and sesame seeds.
Nutrition
Notes
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What to Serve With Chicken Egg Roll in a Bowl
This bowl is bold and savory, so I like to serve it with something to round out the plate.
- Steamed jasmine rice: soaks up the extra sauce and keeps the meal filling without much extra work.
- Cucumber salad: the cold crunch balances the warm, savory chicken.
- Miso soup: an easy side if you want something warm and light to start the meal.
- Frozen dumplings or potstickers: if you’re feeding a hungry crowd and want to stretch the meal further.
Storage & Serving Tips
This Chicken Egg Roll in a Bowl keeps well in the fridge for up to 4 days in an airtight container, which makes it a solid meal prep option.
To reheat, I usually just microwave it in 60 second bursts, stirring in between, until it’s warmed through. A quick reheat in a skillet works too if you want to bring back some of that fresh-cooked texture.
It’s easy to switch up depending on what you have. Swap the ground chicken for ground turkey or pork, swap the rice for cauliflower rice if you want it lower carb, or wrap the filling in a tortilla for a quick lunch the next day.
My Favorite Sauces for Chicken Egg Roll in a Bowl
Since this bowl already leans savory and a little spicy, I like sauces that either add sweetness or bring some extra tang to balance things out.
- Peanut sauce: a Thai-style blend of peanut butter, soy sauce, lime juice, and a little sweetener. It adds a nutty richness that plays well against the ginger and garlic.
- Sweet chili sauce: brings sugar, chili, and vinegar together for a sweet and mildly spicy drizzle that works especially well with chicken.
- Ponzu sauce: a citrus-based Japanese sauce with soy and rice vinegar. It adds brightness and cuts through the richness of the browned chicken.
- Gyoza dipping sauce: a quick mix of soy sauce, rice vinegar, and a touch of chili oil. It’s savory and tangy and it’s just as good on this bowl as it is on dumplings.
Conclusion
This Chicken Egg Roll in a Bowl has earned its spot in my regular dinner rotation because it delivers all the flavor of a takeout order without the mess or the wait. It’s fast enough for a weeknight and flexible enough to make your own. Give it a try this week and see if it doesn’t become one of your go-to dinners too.
