Chicken Egg Roll Bowls

There’s something so comforting about the sizzle of a hot skillet, the aroma of garlic and ginger filling the kitchen, and the promise of a meal that’s both nostalgic and fresh. That’s exactly what these Chicken Egg Roll Bowls bring to the table—a deconstructed version of your favorite takeout egg rolls, but without the fuss of rolling and frying. It’s all the flavor, none of the guilt, and ready in under 30 minutes. Perfect for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients You’ll Need

This recipe is all about simplicity and big flavor. Here’s what you’ll need to bring these bowls to life:

• 1 lb ground chicken – Lean and flavorful, but feel free to swap with turkey or pork.
• 1 tbsp sesame oil – The secret to that authentic takeout taste.
• 3 cloves garlic, minced – Because everything tastes better with garlic.
• 1 tbsp fresh ginger, grated – A little zing to brighten up the dish.
• 1 small onion, diced – For sweetness and texture.
• 4 cups coleslaw mix – A shortcut that saves time without sacrificing crunch.
• 2 tbsp soy sauce – Or tamari for a gluten-free option.
• 1 tbsp hoisin sauce – Adds a touch of sweetness and depth.
• 1 tsp rice vinegar – A splash of acidity to balance the flavors.
• Green onions and sesame seeds – For garnish and that finishing touch.

How to Make Chicken Egg Roll Bowls

This dish comes together in a flash, making it perfect for busy weeknights. Here’s how to whip it up:

1. Brown the chicken. Heat sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook until no longer pink, breaking it up as it cooks. This should take about 5–6 minutes.
2. Sauté the aromatics. Toss in the garlic, ginger, and onion, stirring until fragrant—about 2 minutes. Your kitchen will smell incredible at this point!
3. Add the coleslaw mix. Stir in the coleslaw mix and let it soften slightly, about 3–4 minutes. You want it to be tender but still have a bit of crunch.
4. Season it up. Pour in the soy sauce, hoisin, and rice vinegar, stirring to coat everything evenly. Let it simmer for another minute or two so the flavors meld together.
5. Garnish and serve. Top with sliced green onions and a sprinkle of sesame seeds. Serve hot and enjoy the deliciousness!

Pro tip: If you like a little heat, add a drizzle of sriracha or a pinch of red pepper flakes. And don’t skip the sesame oil—it’s what gives this dish its signature flavor!

Pro Tips, Variations, and Substitutions

These Chicken Egg Roll Bowls are incredibly versatile, so don’t be afraid to make them your own! Here are a few ideas to switch things up:

• Protein Swap: Ground turkey, pork, or even tofu make great alternatives to chicken.
• Veggie Boost: Add shredded carrots, bell peppers, or mushrooms for extra crunch and nutrition.
• Low-Carb Option: Swap the rice for cauliflower rice or serve it over a bed of fresh greens.
• Extra Flavor: A splash of sesame oil or a sprinkle of red pepper flakes can add depth and heat.

What to Serve With Chicken Egg Roll Bowls

While these bowls are satisfying on their own, pairing them with a few sides can make the meal even more special. Here are some of our favorites:

• Quick Pickled Veggies: A tangy contrast to the savory flavors.
• Steamed Edamame: A protein-packed, easy side.
• Wonton Chips: For a crispy, fun addition.
• Simple Cucumber Salad: Light and refreshing.

Storage and Reheating Tips

These bowls store beautifully, making them perfect for meal prep! Here’s how to keep them tasting fresh:

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the microwave or on the stovetop with a splash of water or broth to keep the dish moist.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! These bowls are perfect for meal prep. Just store the components separately if possible to keep the textures fresh.

Is there a way to make this gluten-free?

Yes! Use tamari or coconut aminos instead of soy sauce, and double-check that any other sauces (like hoisin) are gluten-free.

Can I use pre-shredded coleslaw mix?

Definitely! It’s a great time-saver—just make sure it’s fresh for the best texture.

How can I make it spicier?

Add sriracha, chili garlic sauce, or extra red pepper flakes to taste. A drizzle of spicy mayo would be delicious too!

Wrapping It Up

There’s something so comforting about digging into a bowl filled with all the flavors of an egg roll—without the fuss of wrapping and frying. Whether you’re meal prepping for the week or whipping up a quick dinner, these Chicken Egg Roll Bowls are sure to become a staple in your kitchen. The best part? Every bite is packed with nostalgia and warmth, just like your favorite takeout—only better because it’s homemade. Enjoy!

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