Chicken Egg Roll Bowl: Craving the satisfying crunch and savory flavors of an egg roll, but without all the deep-fried guilt? Then you’ve come to the right place! This recipe delivers all the deliciousness of a classic egg roll, deconstructed into a healthy and vibrant bowl that’s ready in under 30 minutes. Forget takeout this is your new weeknight dinner champion!
Egg rolls themselves have a fascinating history, evolving from spring rolls in ancient China. These savory delights traveled the world, adapting to local tastes and ingredients. While the deep-fried version is a more modern adaptation, the essence remains the same: a flavorful filling encased in a crispy wrapper. But let’s be honest, sometimes we want that flavor without the extra calories and effort of frying.
That’s where the Chicken Egg Roll Bowl shines. People adore this dish because it’s incredibly versatile, customizable, and packed with flavor. The combination of seasoned ground chicken, crunchy vegetables, and a tangy sauce creates a symphony of textures and tastes that will leave you wanting more. Plus, it’s a fantastic way to sneak in extra veggies and enjoy a satisfying meal without feeling weighed down. This Chicken Egg Roll Bowl is the perfect solution for a quick, healthy, and incredibly tasty dinner that the whole family will love!
Ingredients:
- For the Egg Roll Filling:
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1/2 cup shredded carrots (if not using coleslaw mix)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions, for garnish
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
- For the Rice (optional):
- 1 cup uncooked rice (white or brown)
- 2 cups water or broth
- 1/2 teaspoon salt (optional)
- Optional Toppings:
- Sesame seeds
- Chili garlic sauce
- Avocado slices
- Crispy wonton strips
- Peanut sauce
Preparing the Egg Roll Filling:
- Brown the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease. Make sure you really break up the chicken into small pieces; this will help it incorporate better with the vegetables.
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic! Burnt garlic can ruin the whole dish.
- Add the Coleslaw Mix: Pour in the coleslaw mix (or shredded cabbage and carrots) and stir to combine with the chicken and aromatics. Cook until the cabbage is slightly softened, about 5-7 minutes. Don’t overcook it; you want it to still have a little bit of crunch.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, brown sugar, ground ginger, garlic powder, and black pepper. Taste the sauce and adjust the seasonings to your liking. If you want it spicier, add more sriracha. If you want it sweeter, add a little more brown sugar.
- Combine and Simmer: Pour the sauce over the chicken and coleslaw mixture. Stir well to ensure everything is evenly coated. Bring the mixture to a simmer and cook for another 5-10 minutes, allowing the flavors to meld together. This simmering time is crucial for the flavors to really develop.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes. Be careful not to add too much cornstarch, or the sauce will become gloopy.
- Garnish: Remove the skillet from the heat and stir in the chopped green onions.
Preparing the Rice (Optional):
- Rinse the Rice: Rinse the uncooked rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Combine Ingredients: In a medium saucepan, combine the rinsed rice, water or broth, and salt (if using).
- Bring to a Boil: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time!
- Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy. After resting, fluff the rice with a fork.
Assembling the Egg Roll Bowl:
- Portion the Rice (Optional): If using rice, divide the cooked rice evenly among bowls.
- Add the Egg Roll Filling: Spoon the chicken and coleslaw mixture over the rice (or directly into the bowls if not using rice).
- Add Toppings: Top with your favorite toppings, such as sesame seeds, chili garlic sauce, avocado slices, crispy wonton strips, or peanut sauce. Get creative and customize your bowl to your liking!
- Serve Immediately: Serve the egg roll bowls immediately and enjoy!
Tips and Variations:
Spice it Up:
If you like your egg roll bowl extra spicy, add more sriracha to the sauce or sprinkle some red pepper flakes on top.
Add Protein:
Feel free to substitute the ground chicken with ground turkey, ground pork, or even shredded tofu for a vegetarian option.
Vegetable Variations:
You can add other vegetables to the egg roll filling, such as diced bell peppers, mushrooms, or water chestnuts.
Make it Ahead:
The egg roll filling can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before serving.
Low-Carb Option:
Skip the rice and serve the egg roll filling over cauliflower rice or just enjoy it on its own for a low-carb meal.
Wonton Strips:
For crispy wonton strips, you can either buy them pre-made or make your own by cutting wonton wrappers into strips and frying them in hot oil until golden brown.
Peanut Sauce:
A drizzle of peanut sauce adds a delicious nutty flavor to the egg roll bowl. You can use store-bought peanut sauce or make your own.
Sesame Seeds:
Toasted sesame seeds add a nice crunch and nutty flavor. Toast them in a dry skillet over medium heat until golden brown and fragrant.
Chili Garlic Sauce:
Chili garlic sauce is a great way to add some extra heat and flavor. A little goes a long way!
Avocado:
Avocado slices add a creamy and healthy element to the bowl.
Storage Instructions:
Store leftover egg roll filling in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. Cooked rice should also be stored in an airtight container in the refrigerator and consumed within 2 days.
Freezing Instructions:
The egg roll filling can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Cooked rice can also be frozen, but the texture may change slightly upon thawing.
Serving Suggestions:
This Chicken Egg Roll Bowl is a complete meal on its own, but you can also serve it with a side of steamed broccoli or a simple salad.
Nutritional Information:
The nutritional information for this recipe will vary depending on the specific ingredients used and the portion sizes. You can use a nutrition calculator to estimate the nutritional content of your bowl.
Why This Recipe Works:
This recipe is a winner because it captures all the delicious flavors of a traditional egg roll without the hassle of wrapping and frying. It’s quick, easy, and customizable, making it perfect for a weeknight meal. The combination of savory chicken, crunchy vegetables, and flavorful sauce is simply irresistible. Plus, it’s a great way to sneak in some extra veggies!
Ingredient Substitutions:
Don’t have all the ingredients on hand? No problem! Here are some substitutions you can make:
- Coleslaw Mix: If you don’t have coleslaw mix, you can use shredded cabbage and carrots.
- Rice Vinegar: If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar.
- Brown Sugar: If you don’t have brown sugar, you can use white sugar or honey.
- Sesame Oil: If you don’t have sesame oil, you can use vegetable oil or olive oil.
Conclusion:
This Chicken Egg Roll Bowl isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it delivers all the satisfying crunch and savory goodness of a classic egg roll, but without the deep-frying and extra carbs. It’s quick, it’s easy, and it’s packed with fresh ingredients that will leave you feeling energized and happy.
Think about it: tender, seasoned ground chicken, vibrant shredded cabbage and carrots, a tangy and slightly sweet sauce that ties everything together, and that irresistible crispy topping. It’s a symphony of textures and tastes that will have your taste buds singing. Plus, it’s incredibly versatile!
Serving Suggestions and Variations:
Want to take your Chicken Egg Roll Bowl to the next level? Here are a few ideas:
* Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for an extra kick.
* Go vegetarian: Substitute the ground chicken with crumbled tofu or plant-based ground meat. You could even use a mix of finely chopped mushrooms and water chestnuts for a hearty, meat-free option.
* Add some greens: Incorporate some chopped spinach, kale, or bok choy for an extra boost of nutrients.
* Get creative with the toppings: While the crispy wonton strips are fantastic, you could also use toasted sesame seeds, chopped peanuts, or even a sprinkle of everything bagel seasoning.
* Make it a meal prep masterpiece: This recipe is perfect for meal prepping! Simply prepare all the components ahead of time and assemble the bowls when you’re ready to eat. Store the crispy toppings separately to prevent them from getting soggy.
* Serve it with a side: A side of steamed rice or quinoa would complement the Chicken Egg Roll Bowl perfectly. You could also add a simple cucumber salad for a refreshing contrast.
* Low-carb option: For a low-carb version, skip the rice and wonton strips and serve the mixture over cauliflower rice or shredded lettuce.I’m confident that this recipe will become a new favorite in your household. It’s a crowd-pleaser that’s perfect for busy weeknights, casual gatherings, or even a quick and satisfying lunch. The beauty of this Chicken Egg Roll Bowl lies in its simplicity and adaptability. Feel free to experiment with different ingredients and flavors to create your own unique version.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the deliciousness of this deconstructed classic. I can’t wait to hear what you think!
I truly encourage you to try this recipe and share your experience with me. Did you make any modifications? What were your favorite toppings? What did your family think? Leave a comment below and let me know! Your feedback is invaluable, and I love hearing about your culinary adventures. Happy cooking!
Chicken Egg Roll Bowl: A Delicious and Healthy Recipe
All the delicious flavors of an egg roll, without the wrapping! A quick, easy, and customizable meal with savory chicken, crunchy vegetables, and a flavorful sauce.
Ingredients
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1/2 cup shredded carrots (if not using coleslaw mix)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions, for garnish
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
- 1 cup uncooked rice (white or brown)
- 2 cups water or broth
- 1/2 teaspoon salt (optional)
- Sesame seeds
- Chili garlic sauce
- Avocado slices
- Crispy wonton strips
- Peanut sauce
Instructions
- Brown the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the Coleslaw Mix: Pour in the coleslaw mix (or shredded cabbage and carrots) and stir to combine with the chicken and aromatics. Cook until the cabbage is slightly softened, about 5-7 minutes.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, brown sugar, ground ginger, garlic powder, and black pepper. Taste and adjust seasonings to your liking.
- Combine and Simmer: Pour the sauce over the chicken and coleslaw mixture. Stir well to ensure everything is evenly coated. Bring the mixture to a simmer and cook for another 5-10 minutes, allowing the flavors to meld together.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
- Garnish: Remove the skillet from the heat and stir in the chopped green onions.
- Prepare Rice (Optional): Rinse rice, combine with water/broth and salt (optional) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Let rest, covered, for 5-10 minutes, then fluff with a fork.
- Assemble Bowls: Portion rice (if using) into bowls. Top with chicken and coleslaw mixture. Add desired toppings.
- Serve: Serve immediately.
Notes
- Spice it Up: Add more sriracha or red pepper flakes for extra heat.
- Protein Variations: Substitute ground chicken with ground turkey, ground pork, or shredded tofu.
- Vegetable Variations: Add diced bell peppers, mushrooms, or water chestnuts to the filling.
- Make Ahead: Egg roll filling can be made ahead and stored in the refrigerator for up to 3 days.
- Low-Carb Option: Skip the rice and serve over cauliflower rice or on its own.
- Topping Ideas: Use crispy wonton strips, peanut sauce, toasted sesame seeds, chili garlic sauce, or avocado slices.
- Storage: Store leftover egg roll filling in the refrigerator for up to 3 days. Cooked rice should be stored separately and consumed within 2 days.
- Freezing: The egg roll filling can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Serve with steamed broccoli or a simple salad.
- Ingredient Substitutions:
- Coleslaw Mix: Shredded cabbage and carrots.
- Rice Vinegar: White vinegar or apple cider vinegar.
- Brown Sugar: White sugar or honey.
- Sesame Oil: Vegetable oil or olive oil.
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