Juicy, crunchy and incredibly flavorful, this easy chicken egg roll in a bowl is the perfect quick and easy dinner for days when you're looking for a quick low calorie, low-carb dinner.
It comes together in just around 15 minutes, and is super customizable too- just like my honey Sriracha shrimp rice bowl.
I love making my Air Fryer avocado egg rolls with my all-time favorite cashew tamarind sauce whenever I'm hosting- they're always such a hit. I also wanted to create some nice chicken and veggie egg rolls last week, but I ran out of the egg roll wrappers.
And then, I improvised- completely ditched the wrappers and assembled everything in a bowl- and it was such a hit. I paired it with my spicy stir fried edamame for an extra protein boost!
Quick Look: Chicken Egg Roll in a Bowl
- 🔪 Prep time: 5 min.
- ⏲️ Cook time: 10 min.
- 👪 Servings: 2.
- 📋 Main ingredients: Chicken mince, shredded cabbage, shredded carrot, ginger, garlic, onion, soy sauce, hot sauce, green onion, cilantro, sesame seeds, oil, seasonings.
- ♨️ Cooking method: Sauté aromatics → add chicken and cook → add veggies and sauces → cook for 2 mins → garnish and serve.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Top your bowl of chicken egg roll with a drizzle of ginger scallion oil or chili garlic crisp right before you serve!
Jump to:
- Quick Look: Chicken Egg Roll in a Bowl
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Chicken Egg Roll in a Bowl
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Chicken Egg Roll in a Bowl
- Troubleshooting and FAQs
- More Asian Chicken Mains
- Chicken Egg Roll in a Bowl
What's So Great About the Recipe?
- It's really easy to make, and super effortless once you have all the ingredients ready.
- It's low in carbs and calories and still incredibly delicious and satisfying- perfect as a quick dinner on a weeknight- like my baked Teriyaki tofu.
- Everything comes together in just one pan, which makes it super easy to clean up afterwards.
Recipe Ingredients
Minced chicken: Lean ground chicken works best- it soaks up all those delicious flavors from the sauces.
Veggies: I used some shredded carrot and cabbage, along with some green onions to garnish.
Sauces: Some soy sauce for the umami depth, and your favorite hot sauce. I love using my fermented jalapeno hot sauce whenever I have it at hand.
Aromatics: Onion, garlic and ginger. I like to finely mince my ginger and garlic (when I don't have my homemade ginger garlic paste at hand), and chop the onion.
Oil: Any regular cooking oil works well. Use sesame oil for that authentic Asian flavor.
Seasonings: Just a bit of salt and pepper. You can also add red pepper flakes if you want more heat.
Sesame seeds: For that bit of crunchiness. I added it to my crispy chili chicken too and this little extra touch just elevated the dish completely.
Cilantro: Fresh cilantro, to garnish.
See recipe card for quantities.
Substitutions & Variations
- Swap the chicken for ground turkey or beef if you want to try using another protein. Just make sure you adjust the cooking time accordingly.
- Bulk up the dish by adding more veggies! Broccoli, bean sprouts, bell peppers, mushrooms and zucchini are all great choices.
- Don't like it spicy? Reduce the amount of hot sauce you're using, or add a dash of honey or brown sugar to balance it out. I like using my habanero hot honey sometimes when I have it at hand.
How to Make Chicken Egg Roll in a Bowl
Step 1: Heat oil in a pan and sauté onion, garlic and ginger. Add minced chicken and cook for 5 minutes.
Step 2: Next, add the shredded cabbage and carrot along with the seasonings and soy sauce.
Step 3: Add in the hot sauce and continue cooking for 2 more minutes.
Step 4: Once the veggies soften, take the pan off heat, top with garnishes and serve.
💭Top Tip
Cook the chicken and veggies on high heat, and avoid overcooking. Take the pan off heat immediately once the veggies soften just a little.
Tips & Tricks to Nail the Recipe
- Use a large sized pan or skillet- ideally a heavy bottomed one, to ensure the veggies all get cooked evenly.
- If you're making a big portion, cook in batches. Avoid overcrowding the pan.
- If you're adding veggies like broccoli or mushrooms, give them a few extra minutes to cook, and then add the softer veggies.
- Another great idea is to whip up a veggie side like Teriyaki veggie stir fry to serve alongside this bowl.
- If low-carb isn't your focus, you can use this mixture as a topping over some steamed rice or noodles- like I do whenever I make my scallion oil chicken and Teriyaki chicken.
- Another excellent idea is to top it with some hand-crushed Air Fryer crispy noodles- this adds some more crunchiness!
How to Serve Chicken Egg Roll in a Bowl
This chicken egg roll in a bowl is perfect to enjoy on its own as a light, low-carb dinner. If you really want to take it a step further and make it a part of a more filling meal, team it up with some rice (or cauliflower rice), soy cured egg yolks or a simple salad like spicy Asian cucumber salad.
When I have some more green onions at hand, I usually make a big batch of my Pa Muchim salad which tastes incredible with this bowl.
Troubleshooting and FAQs
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Veggies release water as they cook. Make sure you keep the heat high when you've added the veggies. This will help the excess moisture evaporate.
More Asian Chicken Mains
Looking for other recipes like this? Try these:
If you tried this chicken egg roll in a bowl or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chicken Egg Roll in a Bowl
Ingredients
- 200 g chicken minced
- 1 cup cabbage shredded
- 1 cup carrot shredded
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce
- 1 onion chopped
- ¼ teaspoon ginger minced
- ¼ teaspoon garlic minced
- 1 green onion
- 1 tablespoon cilantro chopped
- 1 teaspoon oil
- ½ teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the minced chicken, chopped onion, garlic and ginger.
- Cook, breaking up the chicken with a spoon, until the chicken is browned and fully cooked.
- Add the shredded cabbage and carrots to the skillet.
- Pour in the soy sauce and season with salt and black pepper.
- Add the hot sauce and stir well to combine.
- Cook for 4-5 minutes until the vegetables have softened slightly but still retain some crunch.
- Transfer the mixture to serving bowls.
- Garnish with green onions, cilantro and sesame seeds before serving.
Notes
- Coleslaw mix can be used instead of shredded cabbage and carrots.
- Adjust the hot sauce according to your preferred spice level.
- Add a drizzle of sesame oil for extra flavor.
- This recipe is excellent for meal prep and reheats well.
- Serve over rice or cauliflower rice if you'd like a heartier meal.
