Skip the wrapper and whip up this easy, low-carb egg roll in a bowl with coleslaw mix combining all the signature flavors of a classic egg roll in a fresh, flavorful, and high protein bowl your entire family will love!
One pan egg roll in a bowl with coleslaw mix is a quick and easy way to enjoy the filling of a classic egg roll without worrying about the wrapper! I do love egg rolls, shrimp spring rolls and Vietnamese spring rolls, but sometimes I need something that’s extra effortless, and even my teenager loves it in her lunch thermos for school!
Ready in under 30 minutes, this deconstructed egg roll is made with seasoned chicken, tender cabbage, and crunchy carrots in a sweet and savory sauce that is packed with so much flavor! If you’re looking for meal prep inspiration or just need a quick and easy dinner for the family that’s better than takeout, this chicken egg roll in a bowl is the answer!
Jump to:
Why You’ll Love This Recipe
- Fast and flavorful. Perfect for a delicious weeknight meal that’s better than takeout.
- Customizable. Can be made to your liking using the meat and veggies in your fridge.
- Healthier than takeout. Fresh ingredients and no hidden preservatives.
- School lunch friendly. High protein, delicious, and stays warm in a thermos.
- Low carb. All the goodness without the deep fried wrapper!
Ingredients for One Pan Egg Roll in a Bowl
- Chicken thighs: Pat dry with a paper towel and then cut the thighs into bite-size pieces.
- Avocado oil: For browning the chicken and cooking the veggies.
- Salt and pepper: Just a bit of seasoning for the chicken is all you need since the sauce adds tons of flavor.
- Garlic and onion: Aromatics that get cooked with the chicken and are the base flavor of the sauce.
- Coleslaw mix: A crunchy combination of cabbage and carrots.
- Carrot: I like to add extra shredded carrots to my egg roll in a bowl!
- Rice vinegar and soy sauce: A tangy, savory, and umami combination, popular in Asian dishes.
- Ground ginger: Gives the sauce a depth of flavor.
- Sweet and sour sauce: You can also use hoisin sauce, teriyaki sauce, or oyster sauce. Each one has notes of sweetness. These are all optional.
- Sesame oil: For finishing.
- For serving: Optional garnishes could include sliced green onions, sesame seeds, hot sauce, or slices of hard-boiled eggs.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Chicken Egg Roll in a Bowl Recipe
Step 1: Drizzle oil into a large preheated skillet. Heat over medium heat and then once the oil is hot, add the chicken. Season both sides with salt and pepper and cook until lightly browned on both sides.
Step 2: Add the garlic and onion and cook for 1-2 minutes until the garlic is fragrant and the onion begins to soften. Lower the heat to low to prevent burning.
Step 3: Toss in the coleslaw mix and veggies. Pour in the rice vinegar, soy sauce, sweet and sour sauce, and sprinkle in the ground ginger. Stir to make sure everything is well combined.
Step 4: Continue to toss everything together and let it cook for 5-10 minutes over low heat. Stir occasionally until the veggies are tender and everything is nicely coated in the sauce.
Step 5: Remove the skillet from the heat, drizzle with sesame oil, and serve warm with your favorite garnishes. Enjoy!
Expert Tips
- You’ll need a large skillet or a wok to prevent overcrowding. There’s a lot in there, so you need the room!
- I like to use a bag of pre shredded coleslaw to make things go faster, but if you have a head of cabbage you want to use, feel free.
- The sweet and sour sauce is optional, but if you’re avoiding sugars, feel free to omit it.
- Let the onion and garlic cook on low heat before adding the coleslaw mix. This gives the aromatics time to develop their flavors.
- Add some heat! If you like your spicy, sprinkle in some red pepper flakes, or finish with a drizzle of sriracha or garlic chili sauce.
Recipe FAQs
This dish works with all kinds of protein. You can use ground beef, ground chicken, ground turkey, shrimp, pork, etc. You could also use salmon like I do in my delicious salmon bowl recipe.
The trick is to cook it without covering it. That way the heat doesn’t get trapped causing condensation.
I love this dish with golden rice (I add a sprinkle of turmeric to the rice before cooking). White rice or egg fried rice is also great! If you want to keep it low carb, you can always serve it with cauliflower rice.
Yes, this is completely dairy free. It’s low carb, low sugar (especially if you skip the sweet and sour sauce and use a no sugar soy sauce or coconut aminos), and high in nutrients!
Absolutely! Once it’s all cooked, allow it to cool completely and store it in an airtight container in the fridge until you’re ready to reheat and serve. It also makes a great dairy free lunch for teens to take to school.
More Bowl Recipes You’ll Love
- Meal Prep Breakfast Bowls
- High Protein Greek Chicken Quinoa Bowl
- Sweet Potato Quinoa Bowl
- Taco Bowls
- Asian-inspired Salmon Bowl
- Chicken Stir Fry with Noodles Bowl
- Easy Chicken Chow Mein
Did you try this recipe?
Please leave us a ⭐ review below!
Thank YOU for YOUR Comment, Share & Recipe Review!
When YOU make this one pan egg roll in a bowl recipe tag us @munchkintimeblog on Instagram, and follow along on Pinterest, Facebook, Tik Tok and YouTube! Thank you for visiting!!!
📖 Recipe
Easy Egg Roll in a Bowl (One-Pan, Low-Carb & Better Than Takeout)
Equipment
Ingredients
For Chicken
- 1 lb chicken thighs cut into bite-size pieces, about 4 chicken thighs, pat dried with paper towel before cutting
- 1 tablespoon avocado oil
- sea salt and pepper to season chicken, to taste
For Coleslaw
- 1 tablespoon garlic finely chopped or minced
- 1 medium onion finely diced
- 1 lb coleslaw mix I like to use the one with green cabbage, purple cabbage and carrot
- 1 medium carrot peeled and grated
For the Sauce
- 1 tablespoon rice vinegar
- ¼ cup low-sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons teriyaki sauce or sweet & sour sauce, hoisin, or oyster sauce
For Serving
- 1 tablespoon sesame oil before serving
- ¼ cup green onion sliced
- sesame seeds to taste, both black and regular
Instructions
- Brown the Chicken: Heat the avocado oil in a large skillet or wok over medium heat. Add the chicken thighs, season with salt and black pepper, and cook until lightly browned. Stirring few times.
- Add Aromatics: Stir in the garlic and chopped onion. Cook for 1–2 minutes, just until fragrant and the onion begins to soften, stirring few times.
- Lower the Heat: Reduce the heat to low to prevent burning and allow the flavors to blend.
- Add the Veggies & Sauce: Add the coleslaw mix, shredded carrots, rice vinegar, soy sauce, ground ginger, and teriyaki sauce. Stir well to combine.
- Cook Until Tender: Toss everything together and cook for 5–10 minutes, stirring occasionally, until the vegetables are tender and coated in the sauce to your liking.
- Serve & Garnish: Remove from heat and drizzle with sesame oil. Serve warm and garnish with green onions, sesame seeds, hot sauce, fried rice or quinoa, if desired. Enjoy!
Notes
- Chicken Swap: Chicken thighs stay extra juicy, but chicken breast or ground chicken works just as well—just avoid overcooking.
- Make It Low-Carb: Skip the sweet & sour or hoisin sauce for a fully low-carb and keto-friendly egg roll in a bowl.
- Veggie Shortcuts: A store-bought coleslaw mix saves prep time and cooks evenly for the best texture.
- Add Heat: Spice things up with chili garlic sauce, sriracha, or red pepper flakes.
- Serving Options: Enjoy on its own, over cauliflower rice, or with steamed basmati rice if not keeping it low-carb.
- Great for Meal Prep: This egg roll in a bowl holds up well and is perfect for make-ahead teen school lunches or dinners.
- Storage: Store in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce if needed to refresh the texture.
- Pack Separately: If using toppings like green onions, sesame seeds, or hot sauce, store them separately and add just before serving.
- Freezing: Freezing is not recommended, as the cabbage can become watery once thawed.
- Portioning Tip: Divide into individual containers for grab-and-go meals during the week.
Nutrition
Happy Cooking!
Leave a Reply