Chicken Egg Roll Bowls

This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!


  •  2 tablespoons sesame oil
  •  2 tablespoons olive oil
  •  1 pound ground chicken (ground turkey or pork may be substituted)
  •  1 small sweet Vidalia yellow onion
  •  3 to 4 cloves garlic, finely minced or pressed
  •  1 teaspoon ground ginger
  •  one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  •  1/2 cup reduced-sodium soy sauce
  •  1/2 teaspoon freshly ground black pepper, or to taste
  •  about 3 green onions sliced into thin rounds, for garnishing
  •  1 tablespoon sesame seeds, optional for garnishing
  •  hoisin sauce or extra soy sauce, optional for serving


  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
  2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
  3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
  5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.


  • Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

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