Seriously Good Egg Roll in a Bowl
- PREP 10min
- COOK 20min
- TOTAL 30min
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
Heat 1 ½ tablespoons of toasted sesame oil in a large skillet over medium-high heat.
Add 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.
In a small bowl, stir 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of honey.
When 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).
Serve 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.