There’s something wonderfully comforting about an egg roll. It brings to mind takeout nights, cozy evenings in, and that satisfying crunch of the wrapper giving way to a savory, steamy filling. But when you’re craving all that flavor without the deep-fried guilt, this Healthy Chicken Egg Roll in a Bowl is the answer.
This dish is a deconstructed take on a classic — no wrapper, no fryer, just a flavorful, nourishing stir-fry that comes together in one pan. It’s become one of those weeknight go-tos in our house — the kind of recipe you make when you want something hearty but don’t feel like fussing. It’s also a huge hit for meal prep. I often make a big batch at the beginning of the week and pack it up for lunches. Somehow, it tastes even better the next day.
What I especially love about this recipe is that it’s a beautiful blend of simplicity and bold flavor. It leans on ingredients that are easy to find and budget-friendly, but the combination is anything but basic. Plus, it’s naturally gluten-free, dairy-free, and low-carb — and can be easily adapted if you’re keeping it Whole30 or keto.
This version of egg roll in a bowl swaps the usual deep-fried wrapper for a sauté of ground chicken, shredded cabbage, and classic Asian-inspired seasonings. It’s cozy, it’s fast, and it gives you all the joy of an egg roll — minus the heavy oil.
Why You’ll Love This Recipe:
- Ready in under 30 minutes
- One-pan cleanup
- Packed with protein and veggies
- Tastes like your favorite egg roll — no wrapper needed
- Perfect for meal prep
- Naturally gluten-free and dairy-free
INGREDIENTS YOU’LL NEED:
- 1 lb ground chicken
- 2 tbsp sesame oil (divided)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) bag coleslaw mix (or about 5 cups shredded green cabbage + carrots)
- 3 tbsp coconut aminos or low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds (optional)
- 2 green onions, chopped, for garnish
HOW TO MAKE HEALTHY CHICKEN EGG ROLL IN A BOWL:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Heat the pan and sauté aromatics
Start by heating 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Once the oil is shimmering, toss in the diced onions. Let them cook for about 2–3 minutes, until they soften and become translucent. Add the garlic and ginger, and cook for another minute — just long enough to release those delicious, warm aromas.
Step 2: Brown the ground chicken
Push the onions and aromatics to one side of the pan, and add your ground chicken to the other side. Break it up with a spatula and cook for 6–8 minutes, or until the meat is no longer pink. You want it nicely browned, as that adds so much flavor.
Step 3: Add the cabbage
Stir in the coleslaw mix or your shredded cabbage and carrots. This is the moment it really starts to look like an egg roll! Pour the remaining tablespoon of sesame oil over the top, and stir everything together.
Step 4: Season it up
Add the coconut aminos or soy sauce and rice vinegar. These two ingredients are the flavor anchors of the dish — salty, tangy, slightly sweet. Cook for another 5–7 minutes, stirring occasionally, until the cabbage softens but still has a bit of bite. You’re looking for tender-crisp, not soggy.
Step 5: Garnish and serve
Turn off the heat and sprinkle over some toasted sesame seeds and chopped green onions. Serve it up warm, maybe with a side of cauliflower rice or a fried egg on top if you’re feeling fancy.
HELPFUL TIPS:
- Use pre-shredded coleslaw mix to save time — it’s a huge shortcut and tastes just as good as hand-shredded cabbage.
- Cook the chicken until golden-brown to build deeper flavor — don’t rush this step.
- Don’t overcook the cabbage. You want that slight crunch to mimic the texture of a real egg roll.
- Customize the protein. You can easily sub in ground turkey, lamb, or even tofu if you’re going meatless.
- Meal prep tip: Divide leftovers into containers and refrigerate — it keeps beautifully for up to 4 days.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Dairy-Free, Low-Carb
NOTES:
This recipe is super adaptable. Want it spicier? Add a drizzle of sriracha or a sprinkle of red pepper flakes. Want to bulk it up? Add some cooked rice or quinoa. Looking to cut carbs? Serve it with cauliflower rice or wrapped in lettuce cups for a fresh take.
NUTRITIONAL INFORMATION: (Estimates per serving)
- Calories: 280
- Protein: 24g
- Carbohydrates: 8g
- Fat: 17g
- Fiber: 2g
- Sugar: 3g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely. It reheats really well and is perfect for weekly meal prep.
Can I freeze it?
Yes! Just make sure it cools completely before storing in freezer-safe containers. It can be frozen for up to 2 months.
Can I use something other than ground chicken?
Definitely. Ground lamb, turkey, or beef work great. Or, for a vegetarian version, try crumbled tofu or tempeh.
Is this Whole30 approved?
Yes, just make sure you’re using compliant coconut aminos and check your labels for rice vinegar.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Reheat on the stovetop or microwave until hot.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Inside-Out Egg Roll in a Bowl
- Egg Roll Stir Fry
- A Cozy Italian Classic: Chicken Milanese
- Ancho Chili BBQ Glazed Chicken Thighs
CONCLUSION
This Healthy Chicken Egg Roll in a Bowl is one of those magical recipes that feels indulgent but is secretly wholesome. It’s quick enough for a weeknight, flavorful enough to make you crave leftovers, and flexible enough to suit almost any diet. Whether you’re feeding your family or just yourself, this dish brings all the joy of your favorite takeout — without ever picking up the phone.
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Healthy Chicken Egg Roll in a Bowl
Description
There’s something wonderfully comforting about an egg roll. It brings to mind takeout nights, cozy evenings in, and that satisfying crunch of the wrapper giving way to a savory, steamy filling. But when you’re craving all that flavor without the deep-fried guilt, this Healthy Chicken Egg Roll in a Bowl is the answer.
This dish is a deconstructed take on a classic — no wrapper, no fryer, just a flavorful, nourishing stir-fry that comes together in one pan. It’s become one of those weeknight go-tos in our house — the kind of recipe you make when you want something hearty but don’t feel like fussing. It’s also a huge hit for meal prep. I often make a big batch at the beginning of the week and pack it up for lunches. Somehow, it tastes even better the next day.
What I especially love about this recipe is that it’s a beautiful blend of simplicity and bold flavor. It leans on ingredients that are easy to find and budget-friendly, but the combination is anything but basic. Plus, it’s naturally gluten-free, dairy-free, and low-carb — and can be easily adapted if you’re keeping it Whole30 or keto.
This version of egg roll in a bowl swaps the usual deep-fried wrapper for a sauté of ground chicken, shredded cabbage, and classic Asian-inspired seasonings. It’s cozy, it’s fast, and it gives you all the joy of an egg roll — minus the heavy oil.
Ingredients
1 lb ground chicken
2 tbsp sesame oil (divided)
1 small yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 (14 oz) bag coleslaw mix (or about 5 cups shredded green cabbage + carrots)
3 tbsp coconut aminos or low-sodium soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame seeds (optional)
2 green onions, chopped, for garnish
Instructions
Step 1: Heat the pan and sauté aromatics
Start by heating 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Once the oil is shimmering, toss in the diced onions. Let them cook for about 2–3 minutes, until they soften and become translucent. Add the garlic and ginger, and cook for another minute — just long enough to release those delicious, warm aromas.
Step 2: Brown the ground chicken
Push the onions and aromatics to one side of the pan, and add your ground chicken to the other side. Break it up with a spatula and cook for 6–8 minutes, or until the meat is no longer pink. You want it nicely browned, as that adds so much flavor.
Step 3: Add the cabbage
Stir in the coleslaw mix or your shredded cabbage and carrots. This is the moment it really starts to look like an egg roll! Pour the remaining tablespoon of sesame oil over the top, and stir everything together.
Step 4: Season it up
Add the coconut aminos or soy sauce and rice vinegar. These two ingredients are the flavor anchors of the dish — salty, tangy, slightly sweet. Cook for another 5–7 minutes, stirring occasionally, until the cabbage softens but still has a bit of bite. You’re looking for tender-crisp, not soggy.
Step 5: Garnish and serve
Turn off the heat and sprinkle over some toasted sesame seeds and chopped green onions. Serve it up warm, maybe with a side of cauliflower rice or a fried egg on top if you’re feeling fancy.
Notes
This recipe is super adaptable. Want it spicier? Add a drizzle of sriracha or a sprinkle of red pepper flakes. Want to bulk it up? Add some cooked rice or quinoa. Looking to cut carbs? Serve it with cauliflower rice or wrapped in lettuce cups for a fresh take.