Egg Roll Bowls

I make Egg Roll Bowls when I want the taste of egg rolls without the fuss. This Egg Roll Bowls recipe comes together fast and fills the house with warm ginger and garlic smell. If you love bold flavors, try a spicy twist like my friend’s Southwest egg rolls for a different take.

Your Ingredients List

• 1 pound chicken breast, diced
• 4 cups cabbage, shredded
• 1 cup carrots, shredded
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish

My Go-To Equipment

I use a large heavy skillet, a good spatula, and a sharp knife. For small hands-on tweaks I reach for a box grater and a garlic press. If you like one-pan meals for breakfast too, check out this protein packed baked cottage cheese eggs idea for mornings.

The Simple Steps to Follow

• Heat sesame oil in a large skillet over medium heat.
• Add garlic and ginger and sauté for 1 minute until fragrant.
• Add diced chicken and cook until browned and cooked through about 5 to 7 minutes.
• Stir in cabbage carrots soy sauce salt and pepper.
• Cook until the vegetables are tender about 3 to 5 minutes.
• Remove from heat and top with green onions and sesame seeds.
• Serve in bowls and enjoy!

Healthy Twists on a Classic

I swap chicken for turkey or firm tofu to cut fat and keep protein. Use low sodium soy sauce to reduce salt. Add thinly sliced bell pepper or snap peas for color and more crunch.

Serving Suggestions From My Table

I like a fried egg on top for extra richness and a squeeze of lime for brightness. You can serve it over rice or cauliflower rice for a low carb meal. For a fresh side try a cucumber salad or pair it with baked feta eggs with tomatoes and spinach for a fun brunch spread.

Getting It Just Right

Cook the chicken until no pink remains and the juices run clear. Shred the cabbage thin so it softens quickly but keeps a little bite. Taste and adjust soy sauce at the end so it does not get too salty.

How to Store Leftovers

Cool the bowls to room temperature then store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to keep the cabbage crisp. Freeze only the cooked chicken and veggies if you must, but expect softer texture after thawing.

Enjoy Every Moment

I hope this Egg Roll Bowls recipe gives you weeknight comfort and easy flavor. I make it when I want simple food that still feels special.

A Few Common Questions

Can I swap the chicken in Egg Roll Bowls?

You can swap chicken for ground turkey or tofu and follow the same cook times. The flavor will stay savory and the texture will still work well in the bowl.

Can I make Egg Roll Bowls vegetarian?

Yes you can make this vegetarian by using tofu or extra veggies. Use a splash of vegetable broth if you need more liquid to help cook the cabbage.

How do I store leftover Egg Roll Bowls?

Leftovers keep well for a few days in the fridge. Reheat in a skillet or microwave until hot and enjoy with fresh green onions and sesame seeds.

Egg Roll Bowls

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• Author: sarah
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

Quick and easy Egg Roll Bowls that capture the bold flavors of traditional egg rolls without the fuss.

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Ingredients

Scale 1x2x3x

• 1 pound chicken breast, diced
• 4 cups cabbage, shredded
• 1 cup carrots, shredded
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish

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Instructions

1. Heat sesame oil in a large skillet over medium heat.
2. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Add diced chicken and cook until browned and cooked through, about 5 to 7 minutes.
4. Stir in cabbage, carrots, soy sauce, salt, and pepper.
5. Cook until the vegetables are tender, about 3 to 5 minutes.
6. Remove from heat and top with green onions and sesame seeds.
7. Serve in bowls and enjoy!

Notes

For a healthier twist, substitute chicken for turkey or firm tofu. Add thinly sliced bell pepper or snap peas for extra crunch.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg

Keywords: egg roll bowls, easy dinner, weeknight meal, chicken recipe, Asian cuisine, healthy recipe