Name: Egg Roll Bowls with Chicken and Cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound ground chicken; 2 tablespoons sesame oil (divided); 4 cups shredded green cabbage (about half a medium head); 1 cup shredded carrots; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 3 tablespoons low-sodium soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce (optional, for heat); ½ teaspoon ground black pepper; 2 green onions, sliced (for garnish); 1 tablespoon toasted sesame seeds (for garnish)

Hey y'all! If you love the savory flavors of egg rolls but want something a little healthier and easier, these Egg Roll Bowls with Chicken and Cabbage are about to become your new weeknight obsession. Perfect for busy nights, meal prep, or even a fun family dinner, this skillet meal delivers all the crunchy cabbage, juicy chicken, and zesty seasonings you crave—without the deep-frying fuss. Ready to dive into a delicious dinner? Let's get cooking!

Save

Why You'll Love This

Quick & Easy: Ready in just 30 minutes from start to finish.
Healthy Option: Packed with protein and veggies, low in carbs, and gluten-free friendly.
Full of Flavor: Bursting with Asian-inspired seasonings for a satisfying bite in every forkful.
Customizable: Easily adapted for dietary needs or your favorite proteins and veggies.
No Deep Fryer: You'll enjoy all the classic egg roll taste—minus the oil!

Ingredients

1 pound ground chicken
2 tablespoons sesame oil (divided)
4 cups shredded green cabbage (about half a medium head)
1 cup shredded carrots
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (optional, for heat)
½ teaspoon ground black pepper
2 green onions, sliced (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

Directions

Step 1: Sauté the Aromatics

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the diced onion and cook, stirring often, until softened and translucent, about 2-3 minutes.
Add minced garlic and grated ginger; cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

Add the ground chicken to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5-6 minutes.
Season the chicken with black pepper.

Step 3: Add the Veggies

Add shredded cabbage and carrots to the skillet.
Pour in the remaining tablespoon of sesame oil. Stir well to mix everything together.
Cook for another 5-7 minutes, stirring occasionally, until the cabbage is wilted but still tender-crisp.

Step 4: Season and Finish

Stir in the soy sauce, rice vinegar, and sriracha (if using).
Toss all ingredients until thoroughly coated and heated through, about 2-3 minutes more.
Taste and adjust seasonings if needed.

Step 5: Serve

Remove from heat. Sprinkle with sliced green onions and sesame seeds before serving.

Notes

For extra crunch, top with crispy wonton strips (if not gluten-free).
Swap ground chicken for ground turkey, pork, or even tofu for a vegetarian twist.
This recipe works with pre-shredded coleslaw mix for even faster prep!

Variations

Vegetarian: Replace ground chicken with crumbled extra-firm tofu or tempeh.
Keto-Friendly: Omit the carrots or swap them for additional cabbage for even fewer carbs.
Spicy Peanut: Stir in 1 tablespoon of peanut butter with the soy sauce for nutty, spicy flavor.

Required Equipment

Large skillet or wok
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Let leftovers cool completely before transferring to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
Not recommended for freezing, as cabbage can become mushy.

Suggested Pairings & Serving Recommendations

Serve over steamed jasmine or brown rice for extra heartiness.
Add a side of Asian cucumber salad for a refreshing contrast.
Drizzle with extra sriracha or hoisin sauce for more flavor punch.

Pro Tips

Shred your cabbage and carrots as thin as possible for the best texture.
Use freshly grated ginger for a brighter, more robust flavor.
Don’t overcook the veggies; keeping them slightly crisp gives the best "egg roll" feel.

FAQ

Can I make this ahead of time? Absolutely! Egg Roll Bowls with Chicken and Cabbage taste great reheated and work perfectly for meal prep.
Is this recipe gluten-free? Yes—just use gluten-free tamari in place of soy sauce.
How can I add more protein? Stir in a handful of cooked edamame or top with a fried or soft-boiled egg for an extra boost.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4