There’s something incredibly satisfying about the warm blend of savory ground chicken, fresh crunchy veggies, and that unmistakable hint of sesame in this Egg Roll in a Bowl Recipe. It’s like your favorite takeout, but faster, healthier, and way easier to throw together on a weeknight.

The dish is served in a white bowl on a white marbled surface, filled with several layers of colorful ingredients. The base layer has finely shredded purple cabbage and thin orange carrot strips, creating a vibrant mix. Mixed within these are small pieces of cooked light brown meat and bits of green onion scattered evenly on top. Light orange sauce is drizzled over the entire bowl, adding a creamy texture contrast. A silver fork rests inside the bowl on the left side, slightly submerged in the salad layers. In the background, another similar white bowl filled with the same salad is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

This recipe quickly became a staple in my kitchen because it nails the flavors of an egg roll without the hassle of wrappers or frying. Plus, it’s all cooked in a single pan, so cleanup is a breeze.

Simple and Speedy: Ready in about 30 minutes, making it perfect for busy nights.
Healthy and Flexible: Lean protein and fresh veggies keep it light but filling.
Flavor-Packed: The toasted sesame oil and tamari give it that authentic egg roll taste without complicated sauces.
Customizable: Easily swap proteins or add your favorite veggies to make it your own.

Ingredients & Why They Work

Each ingredient in this Egg Roll in a Bowl recipe plays a crucial role to bring balance—from the savory ground chicken to the tangy vinegar that brightens it up. Using fresh ginger and garlic adds a punch of warmth and depth, while the coleslaw mix provides that essential crunch and fresh cabbage flavor.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw ground chicken breast, half a diced white onion, a small pile of minced fresh ginger, two whole garlic cloves, two peeled and shredded bright orange carrots, a heap of fresh coleslaw mix with green and white cabbage and orange carrot strands, a small white ceramic bowl of dark gluten-free tamari sauce, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of amber toasted sesame oil, two fresh green onions sliced on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Provides a light, subtle base for cooking the protein without overpowering flavors.
Ground Chicken Breast: Lean, delicate, and quick to cook, it soaks up all the seasoning perfectly.
Onion: Adds sweetness and texture when softened just right.
Fresh Ginger: Infuses a warm, sharp aroma that's key to that Asian-inspired flavor.
Garlic: A classic companion to ginger—don’t skip it for that complete flavor profile.
Carrots: Shredded carrots add crispness and a touch of natural sweetness.
Coleslaw Mix: The mix of cabbage and shredded veggies simulates the egg roll filling’s crisp texture.
Low Sodium Gluten-Free Tamari: Offers salty umami without the gluten; coconut aminos work well for paleo versions.
Rice Vinegar: Lifts the whole dish with a bright, tangy note.
Toasted Sesame Oil: That nutty aroma is what takes this dish from good to unforgettable.
Green Onions: Fresh, sharp, and a perfect finishing touch.
Bang Bang Sauce: Optional but highly recommended for adding a spicy, creamy kick that complements the savory flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Egg Roll in a Bowl recipe is how easily you can customize it. Whether you like it with beef instead of chicken, extra veggies, or a splash of heat, you can tweak it to match your mood or pantry.

Protein Swaps: I’ve made it with ground turkey and pork—both work beautifully and bring their own flavor nuance.
Veggie Boost: Try adding sliced bell peppers or mushrooms if you want more variety or color in your bowl.
Heat Factor: Mix in some fresh chili or drizzle extra Sriracha for a spicier twist.
Paleo Version: Use coconut aminos and cider vinegar to keep it compliant and just as tasty.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

A clear glass jar is filled with thick orange sauce flecked with small red specks; a silver spoon rests inside the jar, holding a rounded spoonful of the sauce with a smooth, creamy texture. The jar is placed on a white marbled surface, with part of a white cloth visible in the lower-left corner and a close-up of a white bowl filled with a colorful vegetable salad including chunks of cauliflower, sliced carrots, purple cabbage, and small green pieces seen slightly out of focus in the upper-right background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get That Chicken Sizzling

Heat a large nonstick skillet over medium heat and add ½ tablespoon of olive oil. Toss in the ground chicken and start breaking it apart with a wooden spoon. Cook for 5-7 minutes until fully cooked but still juicy. Don’t drain any of the liquid because it helps keep everything moist and flavorful.

Step 2: Aromatics Infusion

Add the diced onion, minced garlic, and fresh ginger to the skillet. Stir often and let these cook for about 3-4 minutes until the onion softens and starts turning translucent—this is the flavor magic starting to happen.

Step 3: Bring in the Veggies and Sauce

Stir in the shredded carrots and half the coleslaw mix. Then drizzle the tamari, rice vinegar, and toasted sesame oil over everything. Cook for 1-2 minutes until the cabbage begins to wilt just a bit—it should still have a slight crunch.

Step 4: Finish Cooking the Cabbage

Add the rest of the coleslaw mix and cook for another 1-2 minutes. Keep an eye on it—you’re aiming for tender but not soggy. This step is where the flavors really meld together.

Step 5: Sprinkle and Serve

Turn off the heat, toss in the sliced green onions, and give it one last stir. Serve it hot right from the skillet with your favorite Bang Bang sauce for a little zing!

Top Tip

After making this Egg Roll in a Bowl recipe a bunch of times, I've learned a few little tricks that really boost the flavor and texture – I’m sharing them to help you nail it the first time around.

Don’t Overcook the Veggies: Keep the cabbage slightly crunchy by adding it in two stages and cooking briefly each time.
Use Fresh Ginger and Garlic: Fresh is key here—they add brightness that powdered versions just can’t match.
Leave the Cooking Liquid: That bit of moisture from the chicken is pure flavor gold; don’t be tempted to drain it off.
Toast Sesame Oil Just Right: Add it at the end to keep its nutty aroma vibrant and avoid burning it during cooking.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I love topping this dish with thin slices of green onion and a drizzle of creamy Sriracha mayo. Sometimes I toss on some toasted sesame seeds or fresh cilantro for extra flair. A wedge of lime on the side brightens up every bite beautifully.

Side Dishes

For sides, steamed jasmine rice pairs perfectly, but I also enjoy it just as well on its own or with a simple cucumber salad. If you want to round it out, quick pickled veggies add a lovely tangy crunch.

Creative Ways to Present

For a dinner party, I’ve served this in individual bowls topped with radish slices and microgreens—looks so fresh and appetizing! You can even scoop it into lettuce cups for a fun handheld option that makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last 3-4 days. It reheats great, though I recommend warming gently on the stove to keep veggies crisp rather than soggy.

Freezing

I’ve frozen this dish a couple of times with good results—just cool it completely before freezing in portions. Thaw overnight in the fridge and reheat gently to maintain texture.

Reheating

To reheat, I prefer a quick sauté in a skillet over medium heat. This revives the veggies better than microwaving and keeps everything tasting fresh and vibrant.

Frequently Asked Questions:

Is Egg Roll in a Bowl recipe gluten-free?

Yes! This recipe uses gluten-free tamari instead of soy sauce, making it a great option for those avoiding gluten.

Can I make this recipe vegetarian?

Absolutely. Swap out the ground chicken for plant-based crumbles or firm tofu. Just adjust the cooking time accordingly.

What is the best way to add heat to this dish?

Adding Sriracha, chili garlic sauce, or a dash of crushed red pepper flakes can easily turn up the spice level without overpowering the other flavors.

How do I keep the vegetables from getting soggy?

Adding the coleslaw mix in two batches and cooking just until they start to wilt helps maintain a nice crunch and prevents sogginess. Avoid overcooking on high heat.

Final Thoughts

This Egg Roll in a Bowl recipe feels like a cozy hug on a plate. It’s easy to make, packed with flavor, and always hits the spot whether I’m cooking for myself or feeding a crowd. I hope you’ll enjoy making it as much as I do—it’s a fantastic way to get all those good egg roll flavors without the fuss and mess of frying wrappers. Trust me, once you try it, this one-pan wonder will become a go-to in your recipe rotation!