Healthy Egg Roll In A Bowl With Chicken
So, Let’s Talk About This Healthy Egg Roll In A Bowl
Okay, I admit it — the first time I made this was because I’d basically run out of patience for fiddling with actual egg roll wrappers (I mean, who are those even for?). Honestly, it started as lazy dinner magic. Picture this: I was halfway through chopping cabbage, my playlist got weirdly tragic, and I just decided nah, let’s just throw it all in a skillet. I may have thrown in an extra splash of soy sauce out of sheer frustration (good call, as it turns out). Anyway, the result? Crazy good, and now it’s one of my go-tos. My family calls it “egg roll but easier.”
Why You’ll Love This (If My Family’s Reaction Means Anything)
I make this recipe when everyone’s too hungry to wait for takeout, but still wants something that won’t make them feel like a potato after eating (not that there’s anything wrong with potatoes — but you get what I mean). My partner usually hovers while I’m making it, poking into the skillet and saying, “Is it ready yet?” My kids — well, they claim to ‘hate cabbage,’ yet somehow this disappears. Not sure what magic that is (maybe it’s the sauce). I used to think I needed a fancy wok; turns out any pan will do just fine, and now I have dinner in under half an hour most days. Except that one time I overcooked the chicken — lesson learned. Probably.
What Goes Into My Egg Roll Bowl (And What Doesn’t)
- 400g (or a good pound) ground chicken — Sometimes I just chop up rotisserie chicken if I’m feeling extra lazy
- 1 small onion, diced — Red or yellow, honestly I just use what’s rolling around in the fridge
- 3 garlic cloves, minced — Or more, because why not
- About 4 cups shredded green cabbage — I buy pre-shredded if it’s on sale; sometimes it’s coleslaw mix (don’t judge)
- 2 medium carrots, grated — I once skipped these and it was fine, but not as pretty
- 3 green onions, sliced (tops and bottoms separated, but that’s optional)
- 2 tablespoons low sodium soy sauce — Tamari or coconut aminos also work (my cousin insists coconut aminos are underrated)
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger — I cheat with the jar sometimes; don’t tell anyone
- Salt and pepper, just to taste
- Optional extras: a splash of rice vinegar, a pinch of chili flakes, or a squirt of sriracha for heat
- I’ve even tossed in a handful of bean sprouts because they were close to expiring. Surprisingly excellent.
Alright, Here’s How I Usually Make It
- First, heat a splash of oil (neutral, or I’ll just use whatever’s not ancient in my cupboard) in a large skillet over medium heat.
- Toss in that ground chicken — break it up with a wooden spoon. Cook until it starts taking on color, about 5 minutes. If there’s extra liquid, I sometimes just leave it, sometimes drain it; depends on how lazy the day’s going.
- Add diced onion (and maybe garlic); cook till it smells so good you want to stick your face in the pan (please don’t). This is when I usually sneak a taste — and occasionally burn my tongue.
- Stir in the grated carrots and ginger now. Give it a minute to soften.
- Pile in the shredded cabbage — scoop by scoop, it looks like way too much. Don’t panic, it always cooks down. If it won’t all fit, just wait a minute and add in batches.
- Pour in soy sauce, sesame oil, green onion bottoms, maybe toss in chili flakes if you want. Mix it all up — cabbage should wilt and kind of shrink into the rest of the pan. Takes maybe 7-10 mins.
- Season with salt, pepper, and whatever finishing touches you’re into (a drop of sriracha, a splash of vinegar?). You do you.
- Toss the green onion tops on at the end for a bit of crunch. That’s it! Give it a last stir, maybe a taste test (or three, I won’t tell).
My Little Notes (AKA Oops, Didn’t Mean to Do That)
- Shredding cabbage with a cheese grater is technically possible, but I don’t recommend it.
- Sometimes I forget the ginger and don’t even notice, but my neighbor swears by it.
- Add the soy sauce after the cabbage so it coats better — trust me, I learned form doing it backwards.
- If my pan isn’t huge enough, I just cover it for a minute to help the cabbage wilt (okay, sometimes I use a too-small pan and things get messy…but it still tastes great).
Variations I’ve Actually Tried (And One Fail!)
- Swap the chicken for ground turkey — works just as well, maybe a bit leaner.
- Tofu experiment: Not bad! But make sure to press and crumble it first, or you’ll just have weird tofu chunks (ask me how I know…)
- Veggie-only: I tried loading up extra cabbage, mushrooms, and edamame. Pretty solid, but not as filling as I hoped.
- Tuna version: Honestly, this one just tasted odd. Wouldn’t recommend unless you’re seriously into canned tuna.
If You Don’t Have The Right Equipemnt…
I always hear folks say you need a wok, but actually, I find a big frying pan works fine — even a Dutch oven does in a pinch. I did once try it in a cast iron and it was. Well. Interesting (chicken stuck all over the place, but hey, more crispy bits I guess).
Keeping Leftovers (Or Not, in My House)
You can keep leftovers in an airtight container in the fridge for up to three days, but honestly, mine rarely makes it past the next afternoon. Oh, and I think this tastes even better the next day, after the flavors really get to know each other — but maybe that’s just me. Warm gently in the microwave or over a low stove.
How To Serve It Up (The Fun Part)
We usually scoop this over steamed rice for a complete bowl, but my sister piles it into lettuce leaves like little handheld wraps. I’m a big fan of a sprinkle of crispy fried onions on top — not authentic, but whatever. Sometimes just a wedge of lime, if I have one lying around. And if it’s a Friday night, maybe a cold cider on the side. No rules here.
Pro Tips (The Hard Way…)
- I once rushed the cabbage step and ended up with crunchy bits — definitely wait for it to soften.
- Taste before adding more soy sauce. I thought “what’s a little more?” and, well, there is such a thing as too salty.
- Prep everything before you start — otherwise it’s a mad scramble (experience talking).
FAQ – Real Questions I’ve Been Asked
- Can I use leftover cooked chicken?
Yep, absolutely — just shred it real small and warm it with the veggies. Makes it even quicker, actually! - Does this freeze well?
Kind of; the cabbage gets a bit mushy but the flavors are still bang-on. I don’t mind it, but I know some folks care (plus I usually eat it all first anyway). - What’s a good sauce for this?
I love a squeeze of sriracha or just a drizzle of hoisin. My kid once mixed ketchup and soy sauce (not recommend, but hey, who am I). - Is it gluten free?
Just use tamari or coconut aminos, and check your other labels. The basic recipe is, but sometimes additives sneak in. - Does it reheat okay?
Yeah — even straight form the fridge. I think the flavors deepen overnight. Just don’t microwave it till it’s soggy. - Can I add more veggies?
Absolutely, I’ve tossed in bell pepper, snow peas, even leftover kale once. Pretty green, but still tasted great. Go for it.
Oh! Random aside: if you ever accidentally drop a chopstick into the pan (like certain distracted recipe writers have), just fish it out quickly — little extra wood flavor probably doesn’t hurt, but it’s not ideal for the next bite.
So that’s my healthy egg roll in a bowl with chicken — messy, forgiving, tasty, and pretty much foolproof (though, if you find a new way to mess it up, please tell me so I don’t feel alone!). Enjoy, mate!
Ingredients
- 1 lb ground chicken
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili sauce (optional)
- 1 tablespoon sesame seeds (for garnish)
Instructions
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1Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook, breaking it apart, until fully cooked and browned, about 5-6 minutes.
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2Add garlic and ginger to the skillet. Stir and cook for 1 minute until fragrant.
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3Add shredded cabbage and carrots. Stir well and cook for 4-5 minutes, until vegetables are slightly softened.
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4Stir in soy sauce, rice vinegar, sriracha (if using), and half of the green onions. Cook for another 2-3 minutes, allowing flavors to combine.
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5Remove from heat. Serve in bowls, topped with remaining green onions and sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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