Name: 20-Minute Egg Roll Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
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 fresh ginger, grated or minced; 1 (14-ounce) bag coleslaw 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; Cooked rice or noodles, optional for serving

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Everything I love about classic egg rolls comes together in this quick and satisfying one-pan meal. I combine juicy ground chicken, crisp cabbage, fluffy scrambled eggs, and a sweet-savory sauce to create a flavorful dinner without the hassle of wrapping or frying. It’s a simple recipe that delivers plenty of texture and taste, making it one of my favorite choices for busy weeknights.

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, to taste

Freshly ground black pepper, to taste

4 scallions, thinly sliced

3 large cloves garlic, minced

1 tablespoon fresh ginger, grated or minced

1 (14-ounce) bag coleslaw mix

3 large eggs, whisked

2 tablespoons hoisin sauce

2 tablespoons low-sodium soy sauce

½ teaspoon toasted sesame oil

Furikake seasoning or toasted sesame seeds, for garnish

Cooked rice or noodles, optional for serving

Directions

I heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat.

I add the ground chicken, season it with salt and pepper, and cook until browned and fully cooked while breaking it into small pieces. Then I transfer it to a bowl.

I add the remaining tablespoon of oil to the skillet, followed by the white parts of the scallions, garlic, and ginger. I sauté everything for about 1 minute until fragrant.

I stir in the coleslaw mix and cook for about 2 minutes, stirring occasionally, until it begins to soften while still keeping a slight crunch.

I push the vegetables to one side of the skillet and pour the whisked eggs onto the empty side. I scramble the eggs until fully cooked.

I return the cooked chicken to the skillet and add the hoisin sauce, soy sauce, sesame oil, and the green parts of the scallions. I toss everything together until evenly coated.

I taste the mixture and adjust the seasoning with additional soy sauce or hoisin sauce if needed.

I serve the egg roll bowls warm over cooked rice or noodles if I want a more filling meal, then finish with furikake seasoning or toasted sesame seeds.

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: Approximately 390 kcal per serving

Variations

I sometimes swap the ground chicken for ground turkey, pork, beef, or even crumbled tofu for a different protein option. When I want extra vegetables, I add shredded carrots, mushrooms, bell peppers, or snap peas. For a spicy version, I stir in a little sriracha, chili garlic sauce, or crushed red pepper flakes. I also enjoy adding water chestnuts for extra crunch or finishing the bowl with a drizzle of spicy mayo.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 2 months and thaw them overnight in the refrigerator before reheating. I reheat the bowls in a skillet over medium heat until warmed through, or I microwave them in 30-second intervals, stirring between each interval to heat everything evenly.

FAQs

Can I make this recipe ahead of time?

I often prepare this recipe in advance because it stores well and makes an excellent meal prep option for lunches or quick dinners throughout the week.

Can I use fresh cabbage instead of coleslaw mix?

I can absolutely use freshly shredded green or napa cabbage instead of packaged coleslaw mix. I sometimes add shredded carrots as well for extra color and flavor.

Is this recipe low carb?

I keep this recipe low carb by serving it on its own without rice or noodles. It is still filling thanks to the protein and vegetables.

What can I serve with egg roll bowls?

I like serving these bowls with steamed rice, brown rice, cauliflower rice, noodles, or even lettuce wraps for a lighter option.

Can I make this recipe gluten-free?

I can easily make this recipe gluten-free by using gluten-free soy sauce or tamari and making sure the hoisin sauce and garnish are also certified gluten-free.

Conclusion

I love making these 20-Minute Egg Roll Bowls because they deliver all the comforting flavors of a traditional egg roll in a fast, healthy, and satisfying meal. The one-pan preparation, simple ingredients, and endless customization options make this recipe one I can enjoy again and again. Whether I serve it for a busy weeknight dinner or prepare it ahead for meal prep, it always turns out flavorful, filling, and incredibly easy to make.

📖 Recipe:

20-Minute Egg Roll Bowls

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Everything you love about classic egg rolls comes together in this quick one-pan meal with ground chicken, cabbage, scrambled eggs, and a savory-sweet sauce. It's a flavorful, high-protein dinner that's perfect for busy weeknights.

Instructions

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 and fully cooked, breaking it into small pieces. Transfer to a bowl.
Add the remaining tablespoon of oil to the skillet. Cook the white parts of the scallions with the garlic and ginger for about 1 minute until fragrant.
Stir in the coleslaw mix and cook for about 2 minutes until slightly softened but still crisp.
Push the vegetables to one side of the skillet and pour the whisked eggs onto the empty side. Scramble until fully cooked.
Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, sesame oil, and green parts of the scallions. Toss until evenly combined and coated.
Taste and adjust seasoning with additional soy sauce or hoisin sauce if desired.
Serve warm over cooked rice or noodles if using, and garnish with furikake seasoning or toasted sesame seeds.