Chicken Egg Roll Bowl: A Delicious and Healthy Recipe

Chicken Egg Roll Bowl: Craving the satisfying crunch and savory flavors of a classic egg roll, but without all the fuss and fried guilt? Then you’ve come to the right place! This recipe delivers all the deliciousness of your favorite takeout appetizer in a healthy, deconstructed bowl that’s ready in under 30 minutes.

While the exact origins of the egg roll are debated, its roots can be traced back to Chinese spring rolls. Over time, these rolls evolved and adapted to different culinary landscapes, eventually becoming the deep-fried delight we know and love in Western cuisine. But let’s be honest, sometimes we want that incredible flavor without the extra calories and effort of deep frying. That’s where this Chicken Egg Roll Bowl shines!

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The juicy, seasoned chicken, the crisp shredded cabbage and carrots, and the tangy, slightly sweet sauce create a symphony of flavors that will tantalize your taste buds. Plus, it’s incredibly convenient! This one-pan meal is perfect for busy weeknights, meal prepping, or a quick and healthy lunch. Get ready to ditch the takeout menu and embrace this easy and delicious bowl – you won’t regret it!

this Recipe

Ingredients:

• For the Egg Roll Filling:
• 1 pound ground chicken
• 1 tablespoon sesame oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup shredded carrots
• 1 cup shredded cabbage (green or napa)
• 1/2 cup shredded purple cabbage
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha (or more, to taste)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions, for garnish
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• For the Rice (Optional):
• 2 cups cooked rice (white, brown, or cauliflower rice)
• Optional Toppings:
• Sesame seeds
• Chili garlic sauce
• Avocado slices
• Peanut sauce
• Crispy wonton strips

Preparing the Egg Roll Filling:

1. Brown the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease. Make sure you really break up the chicken well so you don’t have large clumps.
2. Sauté Aromatics: Add the diced onion to the skillet and cook for about 3-5 minutes, or until softened and translucent. Then, add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Add Vegetables: Stir in the shredded carrots, green cabbage, and purple cabbage. Cook for about 5-7 minutes, or until the vegetables are slightly softened but still have a bit of crunch. We want them to retain some texture.
4. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sriracha, ground ginger, and black pepper. Taste and adjust the seasonings to your liking. If you prefer a sweeter flavor, add a touch more hoisin sauce. If you like it spicier, add more sriracha.
5. Combine and Simmer: Pour the sauce over the chicken and vegetables in the skillet. Stir well to combine everything. Bring the mixture to a simmer.
6. Thicken the Sauce: Pour the cornstarch slurry (cornstarch mixed with water) into the skillet. Stir constantly until the sauce thickens. This usually takes just a minute or two. The slurry helps to create a nice, glossy sauce that coats all the ingredients.
7. Final Touches: Remove the skillet from the heat. Stir in the chopped green onions.

Assembling the Egg Roll Bowls:

1. Prepare the Rice (if using): If you’re using rice as a base, cook it according to package directions. You can use white rice, brown rice, or even cauliflower rice for a lower-carb option. I personally love using jasmine rice for its fragrant aroma.
2. Portion the Rice: Divide the cooked rice (if using) evenly among bowls. The amount of rice you use will depend on your preference and dietary needs.
3. Top with Filling: Spoon the chicken and vegetable mixture over the rice (or directly into the bowl if you’re skipping the rice). Be generous with the filling!
4. Add Toppings: Now comes the fun part! Add your favorite toppings. Some great options include sesame seeds, chili garlic sauce, avocado slices, peanut sauce, and crispy wonton strips. Get creative and customize your bowl to your liking.
5. Serve Immediately: Serve your egg roll bowls immediately and enjoy! They’re best when the filling is still warm and the toppings are fresh.

Tips and Variations:

• Protein Variations: You can easily substitute the ground chicken with ground turkey, ground pork, or even ground beef. Tofu or tempeh are great vegetarian options.
• Vegetable Variations: Feel free to add other vegetables to the mix. Some good choices include bean sprouts, water chestnuts, mushrooms, and bell peppers.
• Spice Level: Adjust the amount of sriracha to control the spice level. If you’re sensitive to heat, start with a small amount and add more to taste. You can also use a different type of chili sauce.
• Sweetness: If you prefer a sweeter flavor, add a little bit of honey or brown sugar to the sauce.
• Make it Ahead: You can prepare the egg roll filling ahead of time and store it in the refrigerator for up to 3 days. Reheat it before serving.
• Meal Prep: Egg roll bowls are perfect for meal prepping. Divide the rice and filling into individual containers and store them in the refrigerator for a quick and easy lunch or dinner.
• Low-Carb Option: To make this a low-carb meal, skip the rice and use cauliflower rice instead. You can also add more vegetables to bulk up the bowl.
• Wonton Strips: For extra crunch, add crispy wonton strips. You can buy them pre-made or make your own by cutting wonton wrappers into strips and frying them until golden brown.
• Peanut Sauce: A drizzle of peanut sauce adds a delicious nutty flavor to the egg roll bowls. You can use store-bought peanut sauce or make your own.
• Avocado: Sliced avocado adds a creamy and healthy element to the bowls.
• Chili Garlic Sauce: For an extra kick of flavor, add a dollop of chili garlic sauce.
• Sesame Seeds: A sprinkle of sesame seeds adds a nutty flavor and a nice visual appeal.

Detailed Cooking Instructions and Explanations:

1. Choosing the Right Pan: I recommend using a large skillet or wok for this recipe. A wok is ideal because its sloped sides allow for even cooking and easy stirring. However, a large skillet will work just fine. Make sure the pan is large enough to accommodate all the ingredients without overcrowding. Overcrowding can lead to steaming instead of browning.
2. Ground Chicken Quality: The quality of your ground chicken will affect the overall flavor of the dish. I prefer to use lean ground chicken (93% lean) to minimize the amount of grease. However, you can use ground chicken with a higher fat content if you prefer. Just be sure to drain off any excess grease after browning.
3. Sesame Oil Importance: Don’t skip the sesame oil! It adds a distinctive nutty flavor that is essential to the egg roll flavor profile. If you don’t have sesame oil, you can substitute it with another neutral oil, but the flavor won’t be quite the same.
4. Onion Dicing Technique: Finely dicing the onion ensures that it cooks evenly and blends seamlessly into the filling. If you prefer a chunkier texture, you can dice the onion into larger pieces.
5. Garlic and Ginger: Freshly minced garlic and grated ginger are key to adding depth of flavor to the dish. Avoid using garlic powder or ginger powder, as they won’t provide the same level of flavor.
6. Cabbage Shredding: You can shred the cabbage yourself using a knife or mandoline, or you can buy pre-shredded cabbage to save time. I like to use a combination of green and purple cabbage for added color and texture.
7. Soy Sauce Selection: I recommend using low-sodium soy sauce to control the saltiness of the dish. If you only have regular soy sauce, you may want to reduce the amount used.
8. Rice Vinegar: Rice vinegar adds a tangy flavor that balances the sweetness of the hoisin sauce. You can substitute it with apple cider vinegar or white vinegar if you don’t have rice vinegar on hand.
9. Hoisin Sauce: Hoisin sauce is a thick, sweet, and savory sauce that is commonly used in Asian cuisine. It adds a rich flavor to the egg roll filling. You can find hoisin sauce in the Asian section of most grocery stores.
10. Sriracha Heat Control: Sriracha adds a spicy kick to the dish. Adjust the amount to your liking. If you’re sensitive to heat, start with a small amount and add more to taste.
11. Cornstarch Slurry: The cornstarch slurry is essential for thickening the sauce. Make sure to

    

    Conclusion:

    This Chicken Egg Roll Bowl isn’t just another quick dinner; it’s a flavor explosion waiting to happen! Seriously, if you’re looking for a healthy, satisfying, and incredibly delicious meal that comes together faster than ordering takeout, you absolutely have to give this recipe a try. We’ve taken all the best parts of a classic egg roll – that savory filling, the satisfying crunch, and that craveable sauce – and transformed it into a bowl of pure deliciousness, without all the deep-frying guilt.

    Think about it: tender, seasoned ground chicken, vibrant shredded cabbage and carrots, a hint of ginger and garlic, all tossed in a sweet and savory sauce that will have you licking your bowl clean. It’s the perfect balance of textures and flavors, and it’s so customizable to your own preferences.

    But the real reason this recipe is a must-try? It’s incredibly versatile! Feel free to get creative with your toppings and serving suggestions. For a lighter meal, serve it over a bed of crisp lettuce or mixed greens. Want to add some extra protein? Toss in some edamame or chopped peanuts. Craving a little heat? A drizzle of sriracha or a sprinkle of red pepper flakes will do the trick.

    And don’t even get me started on the variations! If you’re not a fan of ground chicken, you can easily substitute ground turkey, pork, or even beef. For a vegetarian option, try using crumbled tofu or tempeh. You can also experiment with different vegetables, like bell peppers, mushrooms, or water chestnuts. The possibilities are endless!

    To make it even more exciting, consider these serving ideas:

    Serving Suggestions:

    • Over Rice: Serve over fluffy white or brown rice for a more substantial meal.
    • With Noodles: Toss with cooked rice noodles or ramen noodles for a fun twist.
    • As a Salad: Serve over a bed of mixed greens with a light vinaigrette.
    • In Lettuce Wraps: Spoon the mixture into crisp lettuce cups for a low-carb option.

    Variations:

    • Spicy Chicken Egg Roll Bowl: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce.
    • Sesame Chicken Egg Roll Bowl: Add sesame oil and sesame seeds for a nutty flavor.
    • Vegetarian Chicken Egg Roll Bowl: Use crumbled tofu or tempeh instead of chicken.
    • Shrimp Egg Roll Bowl: Substitute the chicken with shrimp.

    I’m confident that this Chicken Egg Roll Bowl will become a new family favorite. It’s quick, easy, healthy, and incredibly delicious – what more could you ask for?

    So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to experience the magic of this amazing recipe. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much you enjoyed it. Leave a comment below, tag me on social media, or send me an email – I can’t wait to see your creations! Happy cooking! I am sure you will love this recipe as much as I do.

    ---

    Chicken Egg Roll Bowl: A Delicious and Healthy Recipe

    Deconstructed egg roll with seasoned ground chicken, shredded cabbage, carrots, and a flavorful sauce, served over rice.

    Prep Time15 minutes

    Cook Time15

    Total Time30 minutes

    Category: Dinner

    Yield: 6 servings

    Save This Recipe

    Ingredients

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins

    Course: Main Course
    Cuisine: American

    Ingredients:
    1 pound ground chicken
    1 tablespoon sesame oil
    1/2 cup chopped yellow onion
    1 cup shredded carrots
    1/2 cup chopped green cabbage
    1/2 cup chopped purple cabbage
    2 cloves garlic, minced
    1 tablespoon grated ginger
    2 tablespoons soy sauce
    1 tablespoon rice vinegar
    1 teaspoon sriracha (optional)
    1/4 cup chopped green onions
    1 tablespoon sesame seeds

    • 1 pound ground chicken
    • 1 tablespoon sesame oil
    • 1/2 cup chopped yellow onion
    • 1 cup shredded carrots
    • 1/2 cup chopped green cabbage
    • 1/2 cup chopped purple cabbage
    • 2 cloves garlic, minced
    • 1 tablespoon grated ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon sriracha (optional)
    • 1/4 cup chopped green onions
    • 1 tablespoon sesame seeds

    Instructions

    “`html

    1. In a large skillet, brown ground chicken over medium-high heat. Drain excess grease.
    2. Add coleslaw mix, soy sauce, sesame oil, rice vinegar, ginger, and garlic to the skillet.
    3. Cook until coleslaw is tender, about 5-7 minutes.
    4. Garnish with sesame seeds and green onions.
    5. Serve immediately.

    “`

    Notes

    “`html

    • For a vegetarian option, omit the chicken and add more vegetables or tofu.
    • Adjust the amount of sriracha to your preference for spice.
    • The slaw mix can be substituted with shredded cabbage and carrots.
    • For a lower-carb option, serve without the rice noodles or use cauliflower rice.

    “`