Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the flavors of your favorite egg rolls in a simple, healthy, and quick dish. Packed with tender chicken and crisp vegetables, this bowl is perfect for a weeknight meal that everyone will enjoy.

A close-up view of a bowl filled with a stir-fry dish made of small pieces of cooked chicken, light green cabbage chunks, diced orange carrots, chopped green onions, and small bits of purple cabbage mixed well together. The chicken pieces are light brown and tender, layered with translucent, soft cabbage leaves and brightly colored vegetables. Black chopsticks are placed on the right side of the bowl, slightly touching the food. The bowl is white and rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
4 cups shredded cabbage (green or a mix of purple and green)
1 cup grated carrots
3 green onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
Salt and pepper, to taste
Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
Step 2: Add the diced chicken to the skillet and season with salt and pepper. Cook for 5-7 minutes until the chicken is cooked through and golden brown.
Step 3: Stir in the garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for 3-5 minutes until the vegetables are tender but still crisp.
Step 4: Pour in the soy sauce and add the ground or fresh grated ginger. Mix well to combine all the flavors.
Step 5: Taste your dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot, topped with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free version.
Try adding chopped water chestnuts or bean sprouts for extra crunch.
Swap chicken for ground turkey or tofu to suit dietary preferences.
Fresh grated ginger adds brightness, but ground ginger works well in a pinch.

Storage

Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the vegetables crisp, avoid overcooking during reheating.

How to Serve

A large white pot filled with a colorful mixture of cooked ground meat, thinly sliced green cabbage, and thinly sliced orange carrots. The layers are mixed together, showing soft textures with the cabbage and carrots still slightly crunchy, spread evenly across the pot. The colors contrast well with the light brown ground meat and the bright vegetables, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the chicken with tofu, tempeh, or additional vegetables like mushrooms or snap peas for a vegetarian version.

What can I serve with egg roll bowls?

This dish is great on its own or served with steamed rice or quinoa for a more filling meal. You can also add a side of spring rolls or a light soup.

Egg Roll Bowls with Chicken and Cabbage Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

A quick and flavorful Egg Roll Bowl featuring tender chicken breast sautéed with shredded cabbage, carrots, and green onions, all seasoned with soy sauce, garlic, ginger, and sesame oil. This dish combines the essence of an egg roll in a healthy, stir-fried bowl perfect for a satisfying meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian-American
Diet: Low Fat

Ingredients

Scale

Protein

1 pound boneless, skinless chicken breast, diced

Vegetables

4 cups shredded cabbage (green or a mix of purple and green)
1 cup grated carrots
3 green onions, chopped
3 cloves garlic, minced

Seasonings & Oils

2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
Salt and pepper, to taste

Optional Toppings

Sesame seeds
Fresh cilantro
Sriracha

Instructions

Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat until shimmering, preparing the pan to cook the chicken evenly.
Cook the Chicken: Add the diced chicken to the skillet, seasoning with salt and pepper. Cook it for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside.
Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Continue cooking for 3-5 minutes, allowing the vegetables to soften while retaining some crispness.
Season: Pour in the soy sauce and add the ground ginger. Mix well to evenly distribute the flavors throughout the bowl.
Taste and Adjust: Sample the dish and adjust seasoning with additional salt, pepper, or soy sauce as preferred to balance flavors.
Serve: Remove the skillet from heat and serve the egg roll bowls hot. Garnish with optional sesame seeds, fresh cilantro, or a drizzle of Sriracha for extra flavor and spice if desired.