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Colorful egg roll in a bowl with ground chicken, coleslaw, served on a white plate and garnished with cilantro.

Egg Roll in a Bowl

This egg roll in a bowl combines lean ground chicken, crisp veggies, and bold seasonings to create a healthy, low-carb alternative to traditional egg rolls. Perfect for quick, flavorful weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

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.