EASY DINNER EGG ROLL IN A BOWL

EGG ROLL IN A BOWL RECIPE

WHAT YOU NEED TO MAKE EGG ROLL IN A BOWL

In addition to being so fast and easy to cook, the beauty of this recipe is how adaptable it is. My recipe below is for a lean, low-calorie version of the dish. I have also included suggestions at the end of the post for adding additional flavors, for making the recipe gluten-free, or making a vegetarian version.

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• sesame oil
• ground chicken
• green onion
• garlic
• ginger
• coleslaw mix
• soy sauce

MAKING EGG ROLL IN A BOWL FOR A WEEKNIGHT DINNER

Start by heating sesame oil over medium heat in a large frying pan or wok. I really recommend using sesame oil over other oils because it will give you the most authentic Asian flavor. Add in the ground chicken, or your protein of choice, and cook it thoroughly.

Add in the onions and garlic, cooking them until fragrant – about 1-2 minutes.

Add in the ginger and half of the soy sauce. I also like to add in some sriracha or chili oil at this point because I love spicy foods. Adjust the ingredients to suit your palate.

Finally, stir in the coleslaw mix and the rest of the soy sauce.

Stir and cook until the veggies have softened. This should only take a minute or two! If you overcook the cabbage, it becomes mushy and gross, so don’t walk away at this point. And just like that, your dinner is done!

EGG ROLL IN A BOWL RECIPE

Imagine a bowl brimming with tender ground meat, crisp vegetables, and a tantalizing blend of Asian-inspired seasonings—all ready in under 30 minutes! Not only is this recipe a breeze to prepare, but it’s also incredibly versatile, allowing you to customize it to your taste or dietary preferences. Whether you’re juggling work, school, or family commitments, this egg roll in a bowl promises to be a go-to in your dinner rotation, satisfying your cravings while keeping things light and healthy.

EASY DINNER EGG ROLL IN A BOWL

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Equipment

• frying pan or wok

Ingredients

• 1 T sesame oil
• 1 lb ground chicken
• 1 green onion sliced
• 2 cloves minced garlic
• ½ t ground ginger
• 4 c coleslaw mix
• 2 T soy sauce
• Additional green onion to serve

Instructions

• In a large frying pan or wok, heat the sesame oil over medium heat. Add the chicken and cook until cooked all the way through.
  
• Add the sliced green onion and garlic to the pan and saute for about two minutes.
  
• Add in the ginger, about half of the soy sauce. Add in srirhach or chili oil here, if desired,
  
• Add in the coleslaw mix and drizzle with the remaining soy sauce. Stir until well combined.
  
• Continue to cook until the coleslaw is tender and softened. Do not overcook!
  
• Serve in bowls garnished with the additional sliced green onions.
  

RECIPE ADDITIONS AND SUBSTITUTIONS

Ingredient Substitutions

• Replace the soy sauce with liquid aminos to make this a gluten-free recipe.
• Replace the ground chicken with ground beef, pork, or sausage.
• To add protein, crack an egg into the meat mixture before adding the veggies. Scramble it with the meat and aromatics.
• To make this recipe meat-free, replace the ground meat with tofu or impossible beef or sausage.
• Replace the coleslaw mix with 4 cups of shredded cabbage and julienne carrots.

Serving Suggestions

• Garnish with green onions, sriracha or chili oil, sesame seeds, or peanuts.
• Serve as is, or serve over rice or ramen noodles.

STORAGE AND REHEATING

This recipe is easily doubled or halved, depending on how many servings you would like to make.

Store leftovers in a food-storage container in the refrigerator for 2-3 days. The leftovers reheat very well in a small frying pan or in the microwave.

Do not freeze the leftovers. The water content of the cabbage will make the thawed leftovers mushy and tasteless.

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