Egg Roll Bowls
Bright, savory, and impossibly simple Egg Roll Bowls capture the taste of classic egg rolls without the fuss of wrappers. Featuring garlicky ground chicken, crisp vegetables, and a hint of sesame, this is a delightful one-skillet dish ready in under 30 minutes.
Ingredients
For the Filling
- 1 lb ground chicken You can swap in ground turkey or lean ground beef.
- 4 cups chopped cabbage Feel free to use Brussels sprouts or bok choy.
- 2 medium carrots, shredded Pre-shredded carrots work fine.
- 1 medium bell pepper, diced Any color bell pepper works.
- 3 medium green onions, sliced Reserve some for garnish.
- 2 cloves garlic, minced
- 1 inch ginger, minced Fresh ginger is preferred for brightness.
For the Seasoning
- 3 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon sesame oil Can substitute with neutral oil.
- to taste Salt and pepper Taste before adding.
For Serving (optional)
- as needed Cooked rice or grain-free alternative Serve over steamed rice or cauliflower rice.
Instructions
Preparation
- Preheat a large skillet over medium heat and add the sesame oil. Once hot, add the minced garlic and ginger and sauté until fragrant, about 30–45 seconds.
- Add the ground chicken to the skillet and break it up with a wooden spoon. Cook until the chicken is no longer pink and starts to brown in spots, about 5–7 minutes. Season lightly with salt and pepper while it cooks.
- Stir in the chopped cabbage, shredded carrots, and diced bell pepper. Toss everything together and spread the mixture out so the vegetables make contact with the pan. Cook until the cabbage softens and the peppers and carrots are tender-crisp, about 4–6 minutes.
Cooking
- Pour the soy sauce over the mixture and stir well so it coats the chicken and veggies. Taste and adjust seasoning with salt and pepper if needed. Cook for another 1–2 minutes to let the flavors meld.
- Turn off the heat and fold in the sliced green onions so they stay bright and slightly crisp.
Serve
- Scoop the hot mixture over cooked rice or serve it straight from the skillet for a grain-free meal. Garnish with an extra drizzle of sesame oil or more sliced green onions if desired.
Storage
- Portion leftover egg roll bowls into airtight containers for up to 4 days in the fridge. Reheat gently in a skillet or microwave.
Notes
For cleaner presentation, garnish with finely sliced green onions and a sprinkle of sesame seeds. Adjust soy sauce and sesame oil to taste—add more sparingly as sesame oil is strong.