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Recipes

Egg Roll in a Bowl: Super Quick Recipe [VIDEO]

egg roll in a bowl recipe Elizabeth Rider

Egg Roll in a Bowl is here to save you from boring weeknight dinners

It’s better than takeout and way better for your health, too.

I mentioned egg roll in a bowl to my boyfriend last week and he looked completely uninterested. When he walked by while I was finishing it up in the kitchen he asked to try some then said, “Wow, that’s SO good! Can I have some more?” Ha. I knew he’d love it.

Just because something is healthy, doesn’t mean it has to be flavorless. My egg roll in a bowl is quick, easy, and packed with delicious flavor.

Egg Roll in a Bowl is healthy, delicious & easy to make

After testing this recipe almost 20 times over the last six months, I came to the conclusion that the simpler I kept the sauce the better. I tried adding a little rice wine vinegar and apple cider vinegar, and a few different sauce variations, but none of them were as good as the simple recipe below, which makes me SO happy because I know we all need some quick and easy recipes with the amount that we’re cooking at home these days!

Egg roll in a bowl is naturally gluten-free and dairy-free, and, as written, this recipe is grain-free, low-carb, Paleo and Whole30-approved. It also happens to be egg-free despite the name.

It’s so flexible that it can be fit into just about any eating style if you have dietary requirements. Check out the video on this page and see my tips below to learn how to make it.

Egg Roll in a Bowl comes together in 25 minutes or less

Here’s how to make it really easy on yourself:

  1. Make sure you have all of the sauce ingredients on hand. I usually have all of the sauce ingredients in my kitchen, but double-check that you have them.
  2. On your next grocery run, grab an onion, the ground chicken, and a bag of coleslaw (and any sauce ingredients you need.) Also grab some cooked rice or cooked quinoa from the prepared foods section if you want to enjoy it with your egg roll in a bowl (I do this about half the time).
  3. Whip up a batch for dinner when you get home, and save some for lunch the next day. If you love this and plan to make it again within the next week, double your sauce recipe and keep it in the fridge to save a step for the next time you make it.

How to make egg roll in a bowl

Egg Roll in a Bowl Variations

I usually have it exactly as written for lunch because I personally have more energy when I eat lighter during the day, and I add some cooked rice or cooked quinoa if I have this for dinner. It works for me personally to fill up more at dinner, but you may be the opposite.

Adding about 1/2 cup cooked rice or cooked quinoa makes this dish even more filling—it’s a great way to use up extra rice or quinoa that you made earlier in the week for another dish. (Learn how to make perfectly cooked quinoa here.) If I’m at the store and know I want to make this quick when I get home, I’ll grab some already cooked rice or quinoa from the hot food or salad bar area at my store. Do whatever is easiest for you.

I think this egg roll in a bowl recipe is best and prefer it with ground chicken, but ground turkey works great, too.

Easy Egg Roll in a Bowl Recipe

Egg roll in a bowl has been in heavy rotation in our weekly meal plan the past few months—I hope you love it, too! Check out more recipes under the recipe card for more ideas and inspiration, or click here to access over 300 healthy recipes.

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Egg Roll in a Bowl Recipe

Egg Roll in a Bowl: Super Quick Recipe

  • Author: Elizabeth Rider
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Method: Saute
  • Cuisine: Asian

Description

This super quick egg roll in a bowl is easy, delicious, and healthy. As written it’s also low-carb—I like to have this for lunch as is and often add a little cooked rice or cooked quinoa for a more filling meal at dinnertime. Do what works for you. If you love it, please leave a star rating in the comments section below to help other readers in our community.


Scale

Ingredients

  • 2 tablespoons avocado oil (OR extra virgin olive oil or (not toasted) sesame oil)
  • 1/2 cup thinly sliced yellow onion (white or red works, too)
  • 1 pound ground chicken breast
  • 1 (14-ounce) bag coleslaw mix (that includes shredded cabbage and some shredded carrot)
  • pinch of sea salt

Sauce:

  • 4 tablespoons tamari sauce* (OR low sodium soy sauce, or coconut aminos)
  • 3/4 teaspoon toasted sesame oil (make sure it’s toasted)
  • 2 teaspoons honey (OR coconut sugar or white sugar if allergic to honey)
  • 2 cloves garlic finely chopped or pressed
  • 1 teaspoon freshly grated ginger (more or less to taste)
  • optional: a dash of hot sauce or 1/2 chopped jalapeño for heat

Garnish:

  • 23 green onions, white and green parts thinly sliced on a diagonal for garnish

Optional:

  • 1/2 cup cooked rice or cooked quinoa per serving (I usually use up leftover rice or quinoa, or grab some already cooked rice or quinoa from the prepared food section at the store to keep this quick.)

Instructions

  1. Combine the sauce ingredients in a bowl to let the garlic and ginger marinate while you cook the chicken.
  2. Preheat a large skillet with high sides (or a dutch oven) over medium-high heat. Add the avocado oil and sliced onion. Cook 2-3 minutes until the onion starts to soften. Add the ground chicken and break it up with a wooden spoon as it cooks. Sprinkle the chicken with a big pinch of sea salt (but not too much, our sauce is salty). Cover and cook until the chicken is cooked through and opaque, about 10 minutes. It should slightly brown but turn the heat down if it gets too brown too fast.
  3. Once the chicken is opaque, add the entire bag of slaw. (It will look like a lot but it will cook down!) Immediately pour all of the sauce all over the slaw and chicken, then stir to combine. Cook another 5-10 minutes until the slaw is nicely cooked down and wilted but still has some texture to it.
  4. Garnish with sliced green onions (I like to slice them diagonally) and serve. Keeps in the fridge in an airtight glass container up to 3 days.
    1. Optional, add 1/2 cup cooked rice or cooked quinoa to each serving for an even more filling meal.

Notes

*Tamari is wheat-free soy sauce; it tastes just like soy sauce but is gluten-free. You can also substitute this with coconut aminos to make this soy-free, or low-sodium soy sauce if that’s what you prefer to use. I buy mine on Thrive Market (along with most of my pantry goods) at a great price.

Keywords: Egg Roll in a Bowl, Egg Roll Bowl, Quick Dinner, Healthy Dinner

More recipes like this:

Spicy Garlic Edamame Recipe

Healthy (Un-fried) Fried Rice Recipe

Cauliflower Fried Rice Recipe

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