Craving the flavors of an egg roll without the deep-frying These 20-Minute Egg Roll Bowls are a fast, flavorful, and healthy one-pan meal that brings all the classic ingredients together ground chicken, crunchy cabbage, scallions, and an umami-rich sauce. Perfect for weeknights, meal prep, or a takeout-style dinner at home!

Ingredients

2 tablespoons neutral oil (divided)
1 pound ground chicken
Fine sea salt and freshly-ground black pepper
4 scallions, thinly sliced (white and green parts separated)
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
(Optional) Steamed rice or noodles, for serving

Instructions

1. Cook the Chicken

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the ground chicken, season lightly with salt and pepper, and cook until browned and cooked through, breaking it into crumbles. Transfer to a bowl and set aside.

2. Sauté the Veggies

Add the remaining tablespoon of oil to the skillet. Stir in the white parts of the scallions, garlic, and ginger, and sauté for 1 minute until fragrant.

3. Add Coleslaw and Eggs

Stir in the coleslaw mix and cook for about 2 minutes, just until it begins to wilt. Push the slaw to one side of the skillet and pour the whisked eggs onto the empty side. Scramble the eggs until just set, then mix everything together.

4. Finish with Sauce

Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, toasted sesame oil, and the green parts of the scallions. Toss everything together until evenly coated and heated through. Taste and adjust seasoning if needed.

5. Serve

Serve warm, sprinkled with furikake or toasted sesame seeds, over steamed rice or noodles, if desired. Enjoy!

Why You’ll Love This Recipe

Quick and easy: Ready in just 20 minutes with minimal cleanup
Healthy twist on takeout: All the flavor, none of the deep-frying
One-pan meal: Protein, veggies, and flavor all in one skillet
Customizable: Easily adjust to your taste or dietary needs
Perfect for meal prep: Stays fresh in the fridge for days

Tips

Use pre-shredded coleslaw mix to save prep time.
Don’t overcook the cabbage—leave it a little crisp for texture.
Scramble eggs on one side of the pan to avoid soggy slaw.
Garnish with sriracha, chili crisp, or a squeeze of lime for extra flavor.
Make a vegetarian version with tofu or tempeh.

Variations and Substitutions

Protein swap: Use ground turkey, pork, beef, or even tofu.
Low-carb: Skip the rice/noodles and serve over cauliflower rice.
No hoisin? Use teriyaki sauce or a mix of soy sauce + honey + garlic.
Add-ins: Try shredded carrots, bell peppers, or water chestnuts.
Spicy version: Add chili flakes or a drizzle of hot sauce to the mix.

FAQs

Can I make this ahead of time?
Yes! It keeps well in the fridge for up to 4 days and reheats beautifully.

Can I freeze egg roll bowls?
They’re best fresh, but you can freeze leftovers for up to 2 months. Just note the texture may change slightly.

Can I use a different kind of cabbage?
Definitely. Napa cabbage or shredded green cabbage works just as well.

What’s furikake?
Furikake is a Japanese seasoning blend made with sesame seeds, seaweed, and other umami-rich ingredients—perfect as a crunchy topping.

Serving and Suggestions

Serve over steamed jasmine rice, brown rice, or noodles for a more filling meal.
Turn it into lettuce wraps using butter lettuce leaves.
Pair with a side of miso soup or edamame.
Top with avocado slices for added richness.
Drizzle with a touch of sriracha mayo for a creamy kick.