Egg roll in a bowl takes everything you love about traditional egg rolls—savory ground chicken, flavorful spices, and a deliciously crisp veggie medley—and transforms it into a quick, healthy, and satisfying dish. This recipe is packed with lean protein, fiber, and wholesome ingredients, making it a perfect choice for an easy weeknight dinner that’s naturally low in carbs. Plus, it comes together in just 25 minutes for the ultimate convenience.
We developed this healthy egg roll in a bowl recipe to shake up your dinner routine without compromising your health goals. By ditching the deep-fried wrapper and focusing on nutrient-dense ingredients, we created a dish that’s not only better for you but also irresistibly delicious. Trust us—your taste buds and your body will thank you!
Why This Egg Roll in a Bowl Is Good for You
- High in Protein: With lean ground chicken as the base, this recipe delivers 30 grams of protein per serving to support muscle growth and keep you full.
- Low-Carb Friendly: Naturally low in carbs, this dish is perfect for keto or low-carb lifestyles—just swap the rice for cauliflower rice.
- Rich in Fiber: The coleslaw mix, packed with cabbage and carrots, adds a hefty dose of fiber for healthy digestion.
- Micro-Nutrient Boost: Fresh garlic and ginger provide antioxidants and anti-inflammatory benefits.
- Customizable for Any Diet: Gluten-free, keto, paleo, or vegan—this recipe adapts to your specific dietary needs with a few simple swaps.
Wholesome Ingredients for This Egg Roll in a Bowl
With just a few simple, whole-food ingredients, this easy egg roll in a bowl recipe delivers incredible flavor and nutrition. Here are some of the standout components:
- Lean Ground Chicken: A protein powerhouse that’s lower in fat than other ground meats. You can swap it for ground turkey, pork, or even plant-based crumbles for a vegan option.
- Coleslaw Mix: Pre-shredded cabbage and carrots make this recipe quick to prep while delivering fiber, vitamins C and K, and a satisfying crunch.
- Fresh Ginger and Garlic: These aromatic ingredients add bold flavor while boosting your immune system with antioxidants.
- Reduced-Sodium Soy Sauce: This adds umami depth with less sodium. For gluten-free or paleo needs, swap it for tamari or coconut aminos.
We recommend using fresh ginger (rather than powdered) for the best flavor and selecting organic coleslaw mix if possible for a cleaner dish.
Egg Roll in a Bowl Recipe Details
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients for Egg Roll in a Bowl
- 1 pound lean ground chicken
- 1-1/2 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 2 tablespoons reduced-sodium soy sauce
- 1 package (14 ounces) coleslaw mix
- 1 tablespoon sesame oil
- 3 cups hot cooked brown rice
- 1/2 cup sweet-and-sour sauce
- Wonton strips, optional
How to Make Egg Roll in a Bowl
- Heat a large cast-iron or heavy skillet over medium-high heat. Add the ground chicken, mushrooms, onion, garlic, and ginger. Cook and crumble the chicken for 6-8 minutes until it’s no longer pink. Drain any excess grease and stir in the soy sauce.
- Reduce the heat to medium. Add the coleslaw mix and cook for 3-4 minutes, stirring frequently, until the cabbage wilts but still retains some crunch. Stir in the sesame oil for a hint of nutty flavor.
- Serve the egg roll filling warm over hot cooked brown rice. Drizzle with sweet-and-sour sauce to taste. Garnish with wonton strips if desired for added crunch.
How to Customize This Egg Roll in a Bowl for Your Diet
- Keto-Friendly: Replace the brown rice with cauliflower rice to slash carbs while maintaining fiber.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos to keep it gluten-free.
- Vegan Option: Substitute ground chicken with crumbled tofu, tempeh, or a plant-based meat alternative.
- Nut-Free: Skip any optional peanut or cashew toppings and stick with sesame seeds or cilantro.
Our Team’s Tips for the Best Egg Roll in a Bowl
- Batch Cooking: Double the recipe and store portions in the fridge for up to 4 days or in the freezer for up to 3 months.
- Perfect Texture: Don’t overcook the coleslaw mix—it should be tender but still have some crunch.
- Use Fresh Aromatics: Always go for fresh ginger and garlic for bold, bright flavor.
- Storage Tips: Store leftovers in an airtight container and reheat gently in a skillet to maintain texture.
- Mix Up Add-Ons: Customize your bowl with sesame seeds, green onions, or a drizzle of chili oil for extra flavor.
Egg Roll in a Bowl FAQs
Can I make this recipe ahead of time?
Yes! This quick egg roll in a bowl is a great meal prep option. Prepare the filling ahead of time and reheat as needed. Assemble with fresh rice or cauliflower rice right before serving.
Is this recipe low carb?
It can be! Skip the brown rice and serve the filling over cauliflower rice to make it a true low-carb egg roll bowl.
Can I freeze leftovers?
Absolutely. The filling freezes well for up to 3 months. Just thaw overnight in the fridge and reheat gently before serving.
What can I use instead of ground chicken?
You can substitute ground turkey, pork, beef, or even tofu for a plant-based version. Adjust the cooking time as needed based on your protein choice.
How do I keep the dish gluten-free?
Switch out the soy sauce for tamari or coconut aminos, and you’re good to go!
This egg roll in a bowl is proof that healthy eating doesn’t have to be boring. It’s flavorful, customizable, and packs in plenty of nutrition—all in one simple dish. What toppings or tweaks will you try on your bowl? Let us know in the comments below!
Egg Roll in a Bowl
Ingredients
- 1 pound lean ground chicken
- 1-1/2 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 2 tablespoons reduced-sodium soy sauce
- 1 package coleslaw mix (14 ounces)
- 1 tablespoon sesame oil
- 3 cups hot cooked brown rice
- 1/2 cup sweet-and-sour sauce
- Wonton strips, optional
Instructions
- Heat a large cast-iron or heavy skillet over medium-high heat. Add the ground chicken, mushrooms, onion, garlic, and ginger. Cook and crumble the chicken for 6-8 minutes until it’s no longer pink. Drain any excess grease and stir in the soy sauce.
- Reduce the heat to medium. Add the coleslaw mix and cook for 3-4 minutes, stirring frequently, until the cabbage wilts but still retains some crunch. Stir in the sesame oil for a hint of nutty flavor.
- Serve the egg roll filling warm over hot cooked brown rice. Drizzle with sweet-and-sour sauce to taste. Garnish with wonton strips if desired for added crunch.