Egg Roll Bowls with Chicken and Cabbage

The aroma of sizzling ginger and garlic fills the kitchen as I prepare a simple yet flavorful meal. Egg Roll Bowls with Chicken and Cabbage are a delightful twist on traditional egg rolls, transforming them into a quicker, deconstructed version that’s ready in under 30 minutes. This recipe works beautifully because it’s packed with fresh ingredients, allowing you to enjoy all the flavors of classic egg rolls without the hassle of frying.

This recipe is perfect for busy weeknights or when you crave Asian-inspired comfort food. It’s great for meal prep, as the mixture can be stored in the fridge and reheated throughout the week for easy lunches or dinners.

Why You’ll Love This Recipe

• It’s a quick one-pan dinner that takes just 30 minutes.
• The crunchy cabbage and tender chicken create a delightful texture contrast.
• Soy sauce and sesame oil provide a rich, savory flavor profile.
• Perfect for customizing with your favorite toppings or sides.

What You’ll Need

Gather the following ingredients to make this delicious dish:

For the Chicken

• 1 lb ground chicken
• 2 cloves garlic, minced
• 2 inch piece of ginger, minced
• 3 tablespoons soy sauce
• Salt and pepper to taste

For the Vegetables

• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, chopped

For Cooking

• 1 tablespoon sesame oil

For Serving (optional)

• Cooked rice or noodles
• Sesame seeds for garnish

Use low-sodium soy sauce for less salt.

Substitutions & Swaps

• Ground turkey can replace the ground chicken.
• Any stir-fry vegetable mix works instead of coleslaw.
• Olive oil is a suitable alternative to sesame oil.
• Rice vinegar can add extra tanginess.

How to Make It

Follow these simple steps to create your Egg Roll Bowls:

Brown the Chicken

In a large skillet, heat sesame oil over medium heat. Add the ground chicken and cook until browned and fully cooked, about 5-7 minutes.

Sauté Garlic and Ginger

Stir in the garlic and ginger, and sauté for another 1-2 minutes.

Cook Vegetables

Add the coleslaw mix and green onions to the skillet; cook until the cabbage is wilted, about 3-4 minutes.

Season and Serve

Stir in soy sauce, and season with salt and pepper to taste. Serve the mixture over cooked rice or noodles if desired, and garnish with sesame seeds.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture may change upon thawing.
Reheat: Microwave for 1-2 minutes until heated through.

Tips for Best Results

• Make sure to cook the chicken thoroughly before adding vegetables.
• Adjust the soy sauce to taste for desired saltiness.
• Let the mixture cool completely before storing to avoid sogginess.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pair it with a side of egg drop soup for a comforting dinner.
• Top with extra green onions and chili flakes for added flavor.