We are obsessed with this egg roll in a bowl! It features tender ground chicken (or turkey!) and crisp veggies tossed in an outrageously good savory sauce. It’s everything we love about egg rolls, deconstructed into an easy, healthy bowl.
This dinner-worthy bowl might just be my new favorite dinner! I’m not exaggerating when I say we’ve been making this every single week since we perfected the recipe. It takes everything delicious about classic egg rolls and turns it into one ridiculously easy, healthy, and flavor-packed meal.
Imagine tender ground chicken (or turkey!) mixed with perfectly tender veggies, all coated in the most delicious savory sauce. It hits all the right notes! Plus, it’s a lifesaver on busy weeknights and an absolute dream for meal prepping. It’s great served by itself and lovely over rice, cooked quinoa, or noodles!
Key Ingredients
- Ground Meat: I’ve used ground turkey in our photos, but you can use ground chicken or ground pork in its place without any changes!
- Sesame Oil: You’ll cook the ground meat in toasted sesame oil. It is one of my secrets to this bowl’s incredible flavor! I use the same trick when making my favorite chicken lettuce wraps.
- Veggies: The veggies are my favorite part of this recipe! We combine shredded cabbage, carrots, green onion, and bell pepper. As a simple shortcut, you can save some chopping, buy a pre-shredded bag of coleslaw mix, and add the green onion and bell pepper.
- Oyster Sauce, Soy Sauce, and Honey: You will combine them to make our sauce. They genuinely make this bowl taste so good. It’s incredible how flavorful it makes our bowl, even though it’s only three ingredients. For the oyster sauce, I love Lee Kum Kee Premium oyster sauce for its flavor (there’s a boat on the label). The use of oyster sauce for this recipe was inspired by our chicken spring rolls!
- Cashews and Cilantro: The first time we made this recipe, we felt it was missing something, so we tried again and found that something crunchy, like chopped nuts and a fresh pop of cilantro, really made the difference. Chopped peanuts are great, too.
- Optional but Delicious: For a bit of heat, add a drizzle of sriracha chili sauce or make my quick spicy mayo! It’s perfect with this bowl.
This egg roll bowl is ridiculously easy to make. I really only have one tip for you before you make it. There are a lot of veggies in this recipe, and when you add them to the skillet, you are going to think, ‘What were they thinking? This will never fit,’ but I need you to trust me! They will quickly cook down to fit in the skillet. If you can’t toss them without veggies falling out, grab a lid and cover the skillet for a minute to help them along. Then, once they’ve wilted down a bit, you can toss.
I can’t wait for you to try this bowl! Remember, you can serve it alone, over rice (I love this cilantro lime rice or coconut rice), over quinoa (here’s how I cook quinoa), or over noodles.
Seriously Good Egg Roll in a Bowl
- PREP
- COOK
- TOTAL
I’m obsessed with this egg roll in a bowl recipe, which is basically everything we love about egg rolls turned into a lighter, healthier, but still super flavorful bowl. For a lower-carb option, serve it as is (thanks to the veggies, it’s hearty enough this way). Or you can serve it over rice, cauliflower rice, quinoa, or noodles!
If you are short on time, you can use a bag of coleslaw mix to make this, simply substitute it for the cabbage and carrots in the recipe below.
You Will Need
1 ½ tablespoons toasted sesame oil
1 pound (450g) ground chicken or ground turkey
4 cups (260g) shredded cabbage
1 cup (100g) shredded carrots
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon honey
3 tablespoons chopped cashews or peanuts
1/4 cup chopped cilantro
Salt and fresh ground black pepper, to taste
Cooked rice, noodles, or quinoa, optional
Sriracha or homemade spicy mayo, optional
Directions
1Heat 1 ½ tablespoons of toasted sesame oil in a large skillet over medium-high heat.
2Add the ground chicken (or turkey) and cook until no longer pink, breaking it into crumbles, about 10 minutes. When it is no longer pink and cooked through, toss in the cabbage, carrots, bell pepper, and green onion, and cook until tender, about 5 minutes. At first, it will seem like there are too many vegetables, but with a little time, they will wilt down considerably. If you are unable to stir them, cover the skillet with a lid for a minute to help them wilt down a little quicker.
3In a small bowl, stir 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of honey.
4When the vegetables are tender, and the chicken is cooked through, pour over the sauce and add about half of the cilantro. Toss well. Taste, then adjust with salt and pepper (I usually add a pinch of each).
5Serve over rice (with a spoonful of any juices left in the skillet), then finish with cashews, cilantro, and a drizzle of sriracha or spicy mayo on top.
Adam and Joanne's Tips
- Storing: Keep this in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
- Shortcut: Use a 14-ounce bag of coleslaw mix as a substitute for the cabbage and carrots.
- The nutrition facts below are estimates.
I absolutely love every recipe that you have x my son’s favourite is the carrot cake and I have make that every year and more for charity, thank you for sharing your knowledge xxx
Joanne and I are so glad that you enjoy our recipes and thank you so much for leaving such a kind review 🙂