Egg Roll in a Bowl

When you’re in the mood for egg rolls but don’t have time to roll and fry them, this egg roll-in-a-bowl recipe is the perfect solution. It takes just 10 minutes to whip up this deconstructed egg roll recipe, making it an easy weeknight meal when things are at their busiest. Quickly cook ingredients like ground chicken, fresh mushrooms, coleslaw and zesty ginger, toss them with hot cooked rice and top the egg roll bowl with crunchy wonton strips as a throwback to the original. This flavorful and light recipe will easily become a new family favorite.

Egg Roll in a Bowl Ingredients

• Ground chicken: Lean ground chicken is the main source of protein in this egg roll in a bowl recipe. However, you can use other ground meats, like pork, beef or turkey.
• Fresh mushrooms: You can use nearly any type of mushroom in this recipe, but white or cremini mushrooms (sometimes called Baby Bellas) are a great choice. Be sure to slice the mushrooms into evenly sized pieces so they cook at the same rate.
• Onion: The best types of onion to use for this egg roll bowl are white or yellow onions. Scallions are another tasty choice; you can use both the white and green parts.
• Garlic cloves: Freshly minced garlic adds a sharp flavor to the dish.
• Fresh gingerroot: Ginger is a common ingredient in Asian cuisines, and this zesty rhizome adds a lot of flavor to this egg roll in a bowl recipe. A simple way to peel ginger is to scrape the brown outer layer off with a spoon. Use any leftover ginger in other delicious ginger-forward recipes!
• Soy sauce: The rich umami flavor of soy sauce adds to the depth of flavor in this recipe. Use any of the best soy sauce brands, but if you’re watching your salt intake, choose a reduced-sodium soy sauce to control the salt level in your egg roll bowls.
• Coleslaw mix: Prepackaged coleslaw mix from the salad section in your grocery store makes this recipe a breeze! You can always use fresh shredded cabbage instead.
• Sesame oil: Sesame oil has a nutty and slightly sweet flavor. For the most pronounced flavor, use toasted sesame oil.
• Cooked brown rice: Perfectly cooked whole-grain brown rice packs a little extra nutrition into this deconstructed egg roll recipe. Crunched for time? Use instant brown rice or ready-to-eat brown rice, both of which only need a few minutes in the microwave.
• Sweet-and-sour sauce: Serve the egg roll bowls with plenty of sweet-and-sour sauce on the side. As its name implies, this sauce is a little sweet and a little sour. Though there are many recipe variations, the American version of this staple sauce typically includes rice vinegar, soy sauce, brown sugar, ketchup and pineapple juice.
• Wonton strips: Top this deconstructed egg roll recipe with wonton strips for a little added crunch. These crispy strips are typically sold in grocery stores alongside other salad toppings like croutons and bacon bits.

Directions

Step 1: Cook the chicken and veggies

TASTE OF HOME

In a large cast-iron or other heavy skillet, cook and crumble the chicken with the sliced mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, six to eight minutes, then drain. Stir in the soy sauce.

Step 2: Stir in the coleslaw mix

TASTE OF HOME

Add the coleslaw mix. Cook and stir the mixture until the coleslaw mix is wilted, three to four minutes. Stir in the sesame oil.

Step 3: Assemble the egg roll in a bowl

TASTE OF HOME

Serve the egg roll filling with rice and sweet-and-sour sauce. If desired, top your egg roll bowls with wonton strips.

TASTE OF HOME

Egg Roll in a Bowl Variations

• Keep it keto: For a keto or paleo version of this recipe, skip the rice entirely or serve the egg roll filling over cauliflower rice. You’ll also want to replace the soy sauce with coconut aminos, which have a slightly sweeter flavor.
• Mix up the meat: Swap the ground chicken for ground turkey, pork or beef. If you choose to use the fattier ground pork or beef, cook it separately from the veggies. After the ground beef or pork meat is fully cooked, remove the pan from the heat and use a slotted spoon to transfer the meat to a paper-towel-lined plate to soak up any excess grease. Then wipe out most of the fat from the pan before adding and cooking the mushrooms, onions, garlic and ginger. Once the veggies have cooked, add the meat back in and follow the recipe as written.
• Pile on the toppings: You can easily customize your egg roll bowl by adding your favorite toppings. In addition to wonton strips, other tasty options include chopped peanuts or cashews, sesame seeds and freshly chopped cilantro. If you like a little spice, drizzle your bowls with Sriracha or another chili pepper sauce.

How to Store Egg Roll in a Bowl

Leftovers should be stored in an airtight container in the refrigerator. You can also freeze deconstructed egg rolls for even more effortless dinners down the line.

How long does egg roll in a bowl last?

This egg roll bowl recipe will last up to four days when stored in the refrigerator.

Can you freeze deconstructed egg rolls?

Yes! This deconstructed egg roll recipe can be frozen for longer storage. After allowing the filling to cool completely, transfer it to a freezer-safe container and store it in the freezer for up to three months.

How do you reheat egg roll in a bowl?

You can reheat individual portions in a covered microwave-safe container. To reheat a larger portion, place the leftovers in a pan and reheat themover medium heat on the stovetop until they’re heated through, 5 to 10 minutes.

Egg Roll in a Bowl Tips

TASTE OF HOME

What can you serve with egg roll in a bowl?

This egg roll in a bowl recipe is hearty enough to enjoy on its own, especially when it’s served over rice. However, there are plenty of compatible dishes you can serve on the side, too. Chicken pot stickers, sesame-ginger steamed vegetable salad or a green salad with ginger dressing are all tasty options.

Can you make fried egg rolls with an egg roll in a bowl recipe?

To make fried egg rolls with the egg roll in a bowl filling, skip the rice or serve it on the side. To make fried egg rolls, you’ll need a package of egg roll wrappers. To fill the rolls, follow these steps: Position an egg roll wrapper with one corner toward you. Place about 1/4 cup of the chicken mixture in the center. Fold the bottom corner over the filling and fold the sides toward the center over the filling. Roll toward the remaining point. Moisten the top corner with a beaten egg and press to seal. Repeat with the remaining wrappers and filling. Heat oil in an electric skillet or deep-fat fryer to 375°F. Fry the egg rolls, a few at a time, until they’re golden brown, one to two minutes on each side. Drain the egg rolls on paper towels. Serve them with sweet-and-sour sauce for dipping.