There’s something so satisfying about the sizzle and aroma when I make my Egg Roll in a Bowl with Ground Chicken Recipe. It’s an easy, flavorful spin on a classic egg roll, without the fuss of wrapping or frying, making it one of those “weeknight wins” I’m excited to share with you.

A white bowl is filled with a colorful mix of shredded light green cabbage, small pieces of cooked light brown meat, and thinly sliced bright orange carrots. The dish is topped with fresh, chopped dark green herbs and drizzled with a red sauce. Two brown wooden chopsticks rest across the top of the bowl, pointing slightly to the right. The bowl sits on a white marbled surface, with another similar bowl partly visible in the background and a small white bowl of chopped greens in the foreground. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl with Ground Chicken Recipe
Top Tip
How to Serve Egg Roll in a Bowl with Ground Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl with Ground Chicken Recipe

Why You'll Love This Recipe

I’m all about meals that come together quickly but don’t skimp on flavor or texture. This Egg Roll in a Bowl with Ground Chicken Recipe is a lifesaver when you want something healthy, satisfying, and colorful on the table fast. Plus, it reminds me of the crunchy egg rolls I order out, but you get to serve it fresh and hot straight from your skillet.

Quick and Easy: Made in about 30 minutes, perfect for busy weeknights or meal prep.
Healthy and Versatile: Lean ground chicken with crunchy slaw keeps it light yet filling.
No Wrapping Required: All the flavors of an egg roll without the fuss of rolling and deep frying.
Customizable and Allergy-Friendly: Grain-free, dairy-free, and paleo-friendly options make it super inclusive.

Ingredients & Why They Work

The blend of simple, wholesome ingredients in this Egg Roll in a Bowl with Ground Chicken Recipe creates a harmony of savory, tangy, and slightly sweet flavors, while keeping a crunchy texture from the slaw. Each one serves an important purpose, so here’s a quick peek at why I love these choices and how they make the dish shine.

Flat lay of fresh peeled ginger root with a small pile of grated ginger, a few glossy green onions separated into white/light green and dark green parts, several garlic cloves with papery skins removed, a bunch of crisp broccoli slaw mix, a mound of raw lean ground chicken, a small white ceramic bowl filled with dark toasted sesame oil, another small white bowl holding amber coconut aminos, a third small white bowl containing pale rice vinegar, a tiny heap of reddish-brown Chinese 5-spice powder, and a small white bowl with smooth avocado oil, arranged with perfect symmetry, all ingredients fresh and natural, no packaging, no duplicates, no utensils, no bottles, no patterns, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut Aminos: This is my go-to soy sauce alternative — it adds savory depth with a touch of natural sweetness and keeps the dish gluten-free.
Toasted Sesame Oil: A little drizzle brings that signature nutty aroma that instantly reminds me of Asian flavors.
Rice Vinegar: Adds brightness and balances the richness, lifting all those flavors beautifully.
Garlic & Fresh Ginger: These punchy aromatics form the backbone, giving that classic Asian-inspired warmth.
Chinese 5-Spice Powder: Just a pinch invites complexity — with subtle hints of cinnamon, clove, and star anise.
Ground Chicken: I prefer lean 93%/7% ground chicken for a perfect balance of moisture and flavor without excess fat.
Green Onions: Dividing the white and green parts helps build flavor layers — white parts cook down, green parts add freshness at the end.
Broccoli Slaw Mix: The magic crunch comes from this bagged veggie mix, which cooks quickly and soaks up the sauce delightfully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is super flexible, and honestly, that’s one of the things I love about it. I switch up veggies and proteins depending on what I have on hand or what’s in season. Feel free to tweak it and make it your own.

Variation: I sometimes swap ground turkey or even turkey sausage for the chicken — it changes the flavor but still keeps things juicy and delicious.
Vegetarian Option: Use firm tofu or chopped mushrooms instead of ground meat and boost the umami with extra garlic and mushrooms.
Extra Crunch: Adding chopped water chestnuts or a splash of toasted sesame seeds gives a nice texture upgrade.
Spice it Up: If you like heat, stir in some sriracha or chili flakes toward the end — I never skip the sriracha!

Step-by-Step: How I Make Egg Roll in a Bowl with Ground Chicken Recipe

A white bowl filled with a stir-fry dish featuring small pieces of light brown cooked chicken mixed with thinly sliced green vegetables, orange carrot strips, and light-colored bean sprouts, all coated in a light sauce. The dish is topped with chopped fresh green herbs and sliced green onions, adding a fresh pop of color. The bowl sits on a black and white striped cloth on a white marbled surface with a blurred white plate of additional green onions in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Your Sauce to Perfection

I like to get the sauce out of the way first — it’s a flavorful blend of coconut aminos, toasted sesame oil, rice vinegar, minced garlic, fresh ginger, and a pinch of Chinese 5-spice powder. Whisk it together in a bowl, taste it, and set it aside while you cook. This step makes the whole dish come alive with that distinct egg roll flavor without the extra carbs.

Step 2: Sauté the Aromatics

Heat a large skillet over medium heat and add your oil of choice (avocado, coconut, or olive oil). Toss in the white and light green parts of your sliced green onions. Cook for 2 to 3 minutes — you want these to soften and start getting fragrant, but don’t let them brown. The flavor build-up here makes a big difference.

Step 3: Brown the Ground Chicken

Next, add the ground chicken. Break it apart with a wooden spoon so it browns evenly. Stir it occasionally for 5 to 6 minutes until it’s cooked through and nicely browned in places — no pink bits left. This step is the heart of the dish, so make sure your pan isn’t crowded, or the chicken will steam instead of brown.

Step 4: Toss in the Broccoli Slaw and Sauce

Turn up the heat to medium-high and add the broccoli slaw mix along with your prepped sauce. Stir everything together well, letting the sauce bubble and coat the veggies and chicken. Cook for about 6 to 7 minutes until the slaw is crisp-tender — you want that satisfying crunch retained, so don’t overcook.

Step 5: Finish with Fresh Green Onions

Lastly, stir in the dark green parts of the green onions for a fresh pop of color and flavor. Then, take the skillet off the heat.

Step 6: Plate It Up and Garnish

Serve your Egg Roll in a Bowl with Ground Chicken Recipe in bowls and go crazy with garnishes. I love a sprinkle of black sesame seeds, a drizzle of sriracha for some heat, creamy sliced avocado, and fresh cilantro leaves for brightness.

Top Tip

From my experience making this recipe over and over, here are a few tips that will really take your Egg Roll in a Bowl with Ground Chicken Recipe to the next level and avoid common pitfalls.

Use a Wide Skillet: A larger pan means your ground chicken browns instead of steams, which adds flavor and texture.
Don’t Overload with Slaw: Add the slaw a bit at a time if your pan is smaller; crowded veggies can release too much water and get soggy.
Fresh Aromatics Matter: Dividing the green onions ensures you get both mellow cooked flavor and fresh brightness at the end.
Mix Sauce Ingredients Early: Preparing your sauce before cooking lets flavors meld and prevents last-minute scrambling.

How to Serve Egg Roll in a Bowl with Ground Chicken Recipe

Garnishes

In my kitchen, the best part is topping this dish with a handful of black sesame seeds for that subtle crunch and nutty kiss. I always keep sriracha nearby — a little heat just brightens everything up. Avocado slices add smooth creaminess, and fresh cilantro leaves lend a pop of herbaceous freshness. These garnishes make every bite taste thoughtful and balanced.

Side Dishes

This tastes great on its own as a full meal but goes nicely with a side of steamed jasmine rice or cauliflower rice if you’re keeping it low carb. For extra veggies, I sometimes serve it with a light cucumber salad dressed in rice vinegar.

Creative Ways to Present

I’ve also served this recipe in lettuce cups for a fun, hand-held option at parties or family gatherings. Another time, I placed small portions into mini ramekins topped with a cilantro leaf for an elegant appetizer vibe. It’s a great go-to that scales up or down with little fuss.

Make Ahead and Storage

Storing Leftovers

I usually portion leftovers into airtight containers and keep them in the fridge for 3 to 4 days max. The slaw stays surprisingly crisp, but sometimes I add an extra pinch of fresh green onions when reheating to brighten things up.

Freezing

Freezing works well if you’re meal prepping for the week ahead. Just cool completely, pack into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water or broth to revive the sauce and keep everything moist. A quick stir while warming helps maintain the dish’s wonderful texture.

Frequently Asked Questions:

Can I substitute ground turkey for the ground chicken?

Absolutely! Ground turkey works beautifully in this Egg Roll in a Bowl with Ground Chicken Recipe. Just make sure it’s lean to avoid excess moisture, and cook it the same way as chicken.

Is this recipe gluten-free?

Yes! When you use coconut aminos instead of soy sauce, this recipe is naturally gluten-free and works well for those avoiding gluten. Just double-check any store-bought slaw mixes to confirm ingredients.

Can I make this recipe vegetarian or vegan?

You can! Swap the ground chicken for crumbled firm tofu or cooked lentils, and adjust seasonings to taste. This gives a similar texture and keeps the dish plant-based while still tasty.

How spicy is this dish?

The basic recipe isn’t spicy, but you can easily add heat with sriracha, chili flakes, or fresh chopped chili peppers when serving. I usually keep the base mild so everyone enjoys it before adding any spice.

Final Thoughts

This Egg Roll in a Bowl with Ground Chicken Recipe has become one of my trusted staples. It’s cozy, colorful, and supremely satisfying without the guilt or hassle of traditional egg rolls. Whether you’re cooking for a family dinner or meal prepping for the week, I know you’ll appreciate how quick and flexible it is. Give it a try—you may just find it becomes your new favorite quick dinner!