Why You’ll Love 20-Minute Egg Roll Bowls Recipe
This recipe is quick enough for busy weeknights and ready in just 20 minutes.
It uses simple ingredients and a bag of cole slaw mix to save prep time.
It has the flavor of takeout-style egg rolls but feels lighter and easier.
You can serve it as-is, over rice, or with noodles for a heartier meal.
It is easy to customize with different proteins, vegetables, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons neutral oil, divided
1 pound ground chicken
Fine sea salt and freshly-ground black pepper
4 scallions, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated or minced fresh ginger
1 14-ounce bag cole slaw
3 large eggs, whisked
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1/2 teaspoon toasted sesame oil
Furikake seasoning or toasted sesame seeds
Optional: rice or noodles, for serving
Directions
Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil to the same skillet. Stir in the white parts of the scallions, garlic, and ginger. Sauté for about 1 minute, stirring constantly.
Add the cole slaw mix and cook for about 2 minutes, stirring occasionally, until slightly wilted.
Push the cole slaw to one side of the skillet. Pour the whisked eggs onto the empty side and cook until scrambled, breaking them into small pieces.
Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, toasted sesame oil, and green parts of the scallions. Toss everything together until evenly combined.
Taste and adjust with more hoisin, soy sauce, salt, or pepper if needed.
Serve warm on its own or over rice or noodles. Sprinkle with furikake or toasted sesame seeds before serving.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Use ground turkey, pork, beef, or crumbled tofu instead of ground chicken.
Add sliced mushrooms, bell peppers, shredded carrots, snap peas, or water chestnuts for extra texture.
Make it spicy with chili crisp, sriracha, red pepper flakes, or a drizzle of spicy mayo.
Use coconut aminos instead of soy sauce for a slightly sweeter flavor.
Serve it in lettuce cups for a lighter option.
Top with chopped peanuts, cashews, cilantro, or extra scallions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through, adding a small splash of water or soy sauce if the mixture seems dry.
You can also microwave individual portions in short intervals, stirring between each one.
For best texture, store rice or noodles separately from the egg roll bowl mixture when possible.
FAQs
Can I make this recipe ahead of time?
Yes. You can cook the mixture ahead and store it in the refrigerator for up to 3 days.
Can I use ground pork instead of ground chicken?
Yes. Ground pork works very well and gives the bowls a richer, classic egg roll flavor.
Is this recipe low carb?
It can be low carb if served without rice or noodles.
Can I make it gluten-free?
Yes, use gluten-free hoisin sauce and gluten-free tamari instead of soy sauce.
Can I make it spicy?
Yes. Add chili crisp, sriracha, red pepper flakes, or your favorite hot sauce.
What can I serve with egg roll bowls?
They are great with rice, noodles, lettuce cups, cucumber salad, or steamed vegetables.
Can I use fresh cabbage instead of cole slaw mix?
Yes. Thinly sliced cabbage and shredded carrots can replace the bagged cole slaw mix.
Do I have to add eggs?
No. You can leave them out, though they add protein and texture.
Can I freeze egg roll bowls?
Freezing is possible, but the cabbage may soften after thawing. Fresh or refrigerated leftovers have the best texture.
How do I keep the cabbage from getting soggy?
Cook it briefly over medium-high heat and avoid overcooking. It should be slightly wilted but still have some texture.
Conclusion
These 20-Minute Egg Roll Bowls are fast, flavorful, and perfect for a simple weeknight dinner. With ground chicken, tender cabbage, scrambled eggs, and a savory sauce, they deliver all the comfort of an egg roll in an easy one-pan meal.
20-Minute Egg Roll Bowls
These 20-Minute Egg Roll Bowls deliver all the savory flavors of a classic egg roll without the wrapper or frying. Ground chicken, cabbage, eggs, and a flavorful hoisin-soy sauce come together in one skillet for a quick and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- Fine sea salt, to taste
- Freshly-ground black pepper, to taste
- 4 scallions, thinly sliced
- 3 large cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- 1 (14-ounce) bag cole slaw mix
- 3 large eggs, whisked
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- Furikake seasoning or toasted sesame seeds, for garnish
- Optional: rice or noodles, for serving
Instructions
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Transfer to a bowl.
- Add the remaining tablespoon of oil to the skillet. Add the white parts of the scallions, garlic, and ginger. Cook for 1 minute, stirring constantly.
- Add the cole slaw mix and cook for about 2 minutes, stirring occasionally, until slightly wilted.
- Push the vegetables to one side of the skillet. Pour the whisked eggs onto the empty side and scramble until cooked through.
- Return the chicken to the skillet. Add the hoisin sauce, soy sauce, toasted sesame oil, and green parts of the scallions. Toss until evenly combined.
- Taste and adjust seasoning as needed with additional salt, pepper, hoisin sauce, or soy sauce.
- Serve warm on its own or over rice or noodles. Garnish with furikake seasoning or toasted sesame seeds.
Notes
- Ground turkey, pork, beef, or crumbled tofu can be substituted for the ground chicken.
- Add mushrooms, bell peppers, carrots, snap peas, or water chestnuts for extra texture.
- For a spicy version, add chili crisp, sriracha, red pepper flakes, or hot sauce.
- Use coconut aminos instead of soy sauce for a slightly sweeter flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave until warmed through.
- For a low-carb option, serve without rice or noodles or use lettuce cups.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 355 mg
