There’s something about the smell of egg rolls that instantly transports me back to my childhood—those crispy, savory bites that always seemed like a special treat. But let’s be honest: frying up traditional egg rolls isn’t exactly a quick weeknight dinner. That’s why I fell head over heels for chicken egg roll bowls. They taste just as good, if not better, and come together in a fraction of the time. It’s like getting all the flavor of your favorite Chinese takeout, but in a comforting, colorful bowl—you know, juicy chicken, crunchy veggies, and a zingy sauce all mingling together. Honestly, my kids ask for these all the time and, trust me, they disappear faster than I can say “dinner’s ready!” This recipe’s a lifesaver on busy nights when I want something delicious without spending hours in the kitchen. And the best part? You can customize it endlessly—more spice, extra veggies, or even swap out the chicken for tofu or shrimp. It’s become a staple in my house, and I can’t wait to share it with you.
Thank you for reading this post, don't forget to subscribe!What is chicken egg roll bowl?
Think of chicken egg roll bowls as a deconstructed version of that crispy, savory spring roll we all love. It’s basically a hearty, flavor-packed stir-fry that captures all the good stuff—think tender chicken, crunchy chopped cabbage, carrots, scallions, and a decadent soy-ginger sauce—all served in a bowl. The name’s pretty straightforward: it’s inspired by the classic egg roll but made in a way that’s way easier and quicker to whip up. No rolling, frying, or mess—just toss, cook, and serve. It’s essentially a one-pan meal with an Asian-inspired twist, perfect for those evenings when you crave takeout but want something healthier and homemade. And honestly? It’s become my go-to for when I need dinner fast but still want to serve up something flavorful and satisfying.
Why you’ll love this recipe?
What I love most about chicken egg roll bowls is how they hit all the right notes—crisp, tender, umami, and a little sweet. The flavor profile is just addictive; that salty soy paired with the zing of ginger and a touch of sesame oil is pure magic. Plus, the process is super simple. It’s one of those dishes where you throw everything into one pan, stir-fry it all up, and in about 20 minutes, dinner is on the table. No fuss, no long ingredient list, and the cleanup is a breeze. Budget-wise, it’s fantastic—I use basic pantry staples and frozen or fresh veggies. And versatility? Oh, so much. You can swap out the protein, add extra veggies, or adjust the spice level to fit your mood. I’ve made this with ground chicken, sliced chicken breasts, and even tofu, and every variation is a winner. It’s also a great way to sneak some extra veggies into your family’s diet without fuss. Honestly, once you try this, it’s going to become a regular in your dinner rotation—trust me on this one.
How do I make chicken egg roll bowls?
Quick Overview
This dish is like a DIY stir-fry that comes together in one pan. You start by cooking juicy chicken pieces with garlic and ginger to build that irresistible flavor. Then, you toss in shredded cabbage, carrots, and scallions—think of it as deconstructing an egg roll right in your skillet. The sauce is a simple mix of soy sauce, sesame oil, and a splash of rice vinegar to give it that tang. Once everything is cooked and well-coated with the sauce, you serve it hot over rice or noodles. It’s quick, easy, and just so satisfying—perfect for a weeknight dinner or when you need something flavorful in a flash.
Ingredients
For the main protein:
– 1 pound chicken breasts or thighs, sliced into thin strips or diced (choose fresh, high-quality chicken for the best flavor). You can also use ground chicken if you prefer a crumblier texture.
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated (don’t skip this—ginger really elevates the flavor)
For the Veggie Mix:
– 2 cups shredded cabbage (regular or green cabbage work perfectly)
– 1 large carrot, julienned or grated
– 4 scallions, sliced thinly (green and white parts)
For the Sauce:
– 3 tablespoons soy sauce (low sodium if you prefer less salt)
– 1 teaspoon sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
– 1 teaspoon chili flakes or hot sauce (optional, for heat)
“The Easy Chicken Egg Roll Bowls Recipe turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your skillet or wok over medium-high heat and add a splash of oil—trust me, a good non-stick or cast-iron pan makes all the difference. While it heats, prep your chicken and veggies. This is the fun part, and I always do this first so everything’s ready to go when I start cooking.
Step 2: Cook the Chicken
Add the chicken slices to the hot pan and cook until they’re browned and cooked through—about 5-7 minutes. Toss in the garlic and ginger halfway through so they don’t burn but release their amazing aroma. Keep stirring so everything gets coated with that crispy, flavorful exterior.
Step 3: Toss in Veggies
Once your chicken is browned, throw in the shredded cabbage and carrots. If your pan is a little dry, add a tiny splash of oil or a squeeze of chicken broth. Stir-fry everything together for about 3-4 minutes until the veggies are tender but still crunchy—you want that satisfying bite.
Step 4: Mix the Sauce
While the veggies are cooking, whisk together the soy, sesame oil, rice vinegar, and honey in a small bowl. Pour this over the meat and veggies, stirring well to coat everything evenly. This is where all that great flavor gets infused.
Step 5: Simmer & Finish
Let everything simmer for another 2-3 minutes so the flavors meld and the sauce thickens just a little. Taste and adjust with more soy or spice if needed—I like to add more chili flakes at this stage if I want some heat.
Step 6: Serve & Garnish
Serve hot over rice, noodles, or cauliflower rice—whatever you prefer. Top with sliced scallions for a fresh crunch, and if you’re feeling adventurous, a sprinkle of sesame seeds or chopped peanuts makes a lovely finish. My family loves it with a squeeze of lime too!
Step 7: Enjoy!
This dish is meant to be enjoyed immediately while it’s warm and crispy. I love how quick and satisfying it is—perfect for when I don’t want to hang around in the kitchen for hours.
What to Serve It With
This dish is pretty versatile, and I usually serve it over fluffy jasmine rice or even cauliflower rice if I’m watching carbs. For a more filling meal, I’ll add some egg rolls on the side if I have extra time—because who doesn’t love dipping crispy egg rolls into that tangy soy sauce? Sometimes, I toss in a side of Asian slaw or a fresh cucumber salad for a light contrast. When I have friends over, I like to serve it with a simple green tea or even a cold jasmine iced tea—it’s all about balancing the flavors. And honestly, leftovers are just as good the next day, reheated in a skillet or microwave. Trust me — once you master this, it’s going to be your favorite quick dinner, too.
“New family favorite! This Easy Chicken Egg Roll Bowls Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Top Tips for Perfecting Your Chicken Egg Roll Bowls
I’ve made this dish countless times, and over the years, a few tricks have become my secret weapons. Here are some tips to help you nail it every time:
- Zucchini Prep: I sometimes add shredded zucchini—just remember to squeeze out excess moisture after grating or it might make your dish soggy. Keep it dry for crunchiness.
- Mixing Advice: When tossing the sauce with the meat and veggies, don’t just dump it all at once—add it gradually and stir to coat. This prevents clumping and makes sure everything gets flavor evenly distributed.
- Swirl Customization: If you want a more caramelized look or richer flavor, sprinkle a little sugar or honey in the sauce. Or try adding a splash of oyster sauce for depth.
- Ingredient Swaps: Love spicy? Add more chili or sauté some sliced jalapeños along with the garlic. Vegetarian? Swap chicken for tofu—just make sure to press out excess water first.
- Baking Tips: If you prefer a crisp topping, sprinkle some crushed fried wonton chips right before serving. It’s a fantastic crunch addition!
- Glaze Variations: For a sweeter touch, stir in a little hoisin sauce or maple syrup into your sauce mixture. It’s all about balancing the salt, sweet, and heat.
Trust me, the more you play around, the more you’ll see how customizable and forgiving this recipe is. And one thing I learned after many tries—don’t overcook the veggies. Just a quick stir-fry keeps everything fresh, crunchy, and vibrant.
Storing and Reheating Tips
This dish keeps pretty well, which means you can make extra for leftovers or tomorrow’s lunch. Let it cool completely before storing in an airtight container. If you plan to reheat, I recommend doing it in a skillet rather than the microwave—it keeps everything crispy and tastes fresh. To keep the crunch, reheat over medium heat, stirring often. If you’ve added any fresh herbs or scallions, add them fresh when reheating—otherwise, they can lose their bright flavor. The sauce might thicken a little in storage; if so, stir in a splash of soy or water while reheating. And if you’ve prepared the dish with extra veggies, no worries—it’s just as delicious even when reheated the next day. Just beware: the longer it sits, the softer the veggies get, but flavor-wise, it’s still unbeatable.
Frequently Asked Questions
Final Thoughts
Honestly, this chicken egg roll bowls recipe has become one of my favorite go-tos. It’s fast, flavorful, versatile, and just the right amount of comforting. I love how it can be tweaked based on what I have in the fridge, and it always impresses guests—whether it’s a simple family dinner or a casual get-together. Every time I make this, I get a little nostalgic, remembering those crispy, golden egg rolls, but with a modern, healthier twist. Plus, it’s a total crowd-pleaser—my kids ask for seconds, and my husband always requests the spicy version. If you’re looking for that perfect balance of quick prep, bold flavor, and satisfying texture, give this a go. I can’t wait to hear how you make it your own—drop your variations in the comments! And hey, if you liked this, share it with friends—they’ll thank you for the dinner idea that’s both simple and sensational. Happy cooking, and may your bowls be ever flavorful!
chicken egg roll bowls
Ingredients
Main Ingredients
- 1.5 tablespoons sesame oil
- 1.5 tablespoons olive oil
- 1 pounds ground chicken or ground turkey or pork
- 1 small yellow onion
- 4 cloves garlic finely minced
- 1 teaspoon ground ginger
- 0.5 cup coleslaw mix shredded green cabbage and carrots
- 0.5 cup reduced-sodium soy sauce or as desired
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt optional
- 3 green onions green onions sliced for garnishing
- 1 tablespoon sesame seeds optional for garnishing
- to taste hoisin sauce or extra soy sauce optional for serving
Instructions
Preparation Steps
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 4-5 minutes, crumbling it as it cooks.
- Add diced onion to the skillet and cook until tender, about 5 minutes, stirring occasionally.
- Stir in minced garlic and ground ginger, cook for about 1 minute until fragrant.
- Add coleslaw mix to the skillet, drizzle with soy sauce, season with black pepper and salt (if using). Cook for about 5 minutes until vegetables are wilted and tender, stirring frequently.
- Garnish with sliced green onions and sesame seeds. Serve immediately, with optional hoisin or extra soy sauce for dipping.
