I cherish nostalgic memories from my childhood when I used to relish egg rolls. The delightful combination of crispy fried shells, a touch of saltiness, and the satisfying crunch of cabbage always left me craving for more. Back then, I couldn’t resist drenching my egg rolls in a generous cup of sweet and sour sauce. As a self-proclaimed connoisseur of condiments and sauces, the sugary goodness of that sauce was absolute perfection.
However, as I transitioned into adulthood, I realized that indulging in fried food, excessive sodium, and sugar-laden sauces wasn’t the most favorable choice for my waistline or overall health. That’s when I discovered a brilliant alternative—the deconstructed egg roll, brought to life through this remarkable recipe for an egg roll in a bowl.
Not only is this dish incredibly simple to prepare, taking just 15 minutes to whip up, but it also bursts with flavor, offers a delightful medley of textures, and is a healthier alternative to traditional egg rolls. By opting for this recipe, you’ll significantly reduce your calorie intake, as well as the amount of fat and carbs consumed!
In this recipe, succulent chicken is cooked in sesame oil, accompanied by onions and a convenient bag of coleslaw mix, featuring a delightful blend of shredded cabbage and carrots. Once the vegetables have been sautéed to perfection, garlic, ginger, and soy sauce are introduced to elevate the flavors, before finishing off with a sprinkle of green onions.
The next time you find yourself tempted to dial the number for takeout on a hectic weeknight, simply retrieve this egg roll in a bowl recipe from your repertoire. Within no time, a scrumptious and satisfying dinner will be elegantly presented on your dining table, impressing both your taste buds and your loved ones.
Chicken Egg Roll Bowls
INGREDIENTS
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound ground chicken (ground turkey or pork may be substituted)
- 1 small sweet Vidalia yellow onion
- 3 to 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
- 1/2 cup reduced-sodium soy sauce
- 1/2 teaspoon freshly ground black pepper, or to taste
- about 3 green onions sliced into thin rounds, for garnishing
- 1 tablespoon sesame seeds, optional for garnishing
- hoisin sauce or extra soy sauce, optional for serving
INSTRUCTIONS
1To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
2Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
4Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
5Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.
NOTES
Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
