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Egg Roll Bowls with Chicken and Cabbage: An Incredible Ultimate 10-Minute Meal

Egg Roll Bowls

This Egg Roll Bowls recipe delivers all the savory, addictive flavor of a crispy fried egg roll in a wholesome, satisfying bowl. It’s a deconstructed version that skips the wrapper and the deep fryer, coming together in one pan in about 10 minutes flat. This quick and customizable meal is the answer to that craving for something deeply flavorful without the fuss or the wait.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless, skinless chicken breast, diced
  • 4 cups shredded cabbage (green or a mix of purple and green works great)
  • 1 cup grated carrots
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
  • Salt and pepper, to taste
  • Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Equipment

  • large skillet or wok

Method
 

Instructions
  1. Sauté the Chicken: Start by heating a large skillet or wok over medium-high heat. Add a splash of neutral oil and then your diced chicken. Season it with a bit of salt and pepper. Let it cook, stirring occasionally, for about 5-7 minutes. You're looking for the chicken to be golden brown and cooked all the way through.
  2. Add the Aromatics and Veggies: Once the chicken is cooked, toss in the minced garlic and cook for about 30 seconds until it's fragrant. Be careful not to let it burn! Immediately add the shredded cabbage, grated carrots, and chopped green onions to the pan. Stir everything together and let it cook for another 3-5 minutes. The goal here is to get the vegetables tender but still with a little bit of a crisp bite to them.
  3. Create the Sauce: Pour the soy sauce (or tamari) and sesame oil directly into the skillet. Sprinkle in the ground ginger. Stir everything together, making sure to coat all the chicken and vegetables evenly with that delicious, savory sauce.
  4. Taste and Serve: Give it a final stir and a quick taste. Adjust seasoning if needed. Once it's perfect, remove it from the heat and serve it up hot in bowls. Finish with optional toppings like a sprinkle of sesame seeds and a drizzle of Sriracha.

Notes

For best results, do not overcrowd the pan to ensure the chicken sears and vegetables stay crisp-tender. Prepare all ingredients before starting to cook (mise en place) as the process is very fast. You can substitute chicken with ground pork, turkey, or tofu. A pre-shredded coleslaw mix is a great shortcut for the cabbage and carrots.