We are addicted to the egg rolls in the bowl! It features tender chicken (or Türkiye!) and crispy veggies that sprinkle very nice savory sauce. It’s everything we love about egg rolls that are detached into a simple and healthy bowl.
This egg-inspired bowl may just be my favorite dinner! I’m not exaggerating since we perfected the recipe when I say we make this week. It makes everything about classic egg rolls delicious and turns it into one Ridiculously simple, healthy and flavorful meal.
Imagine the tender chicken (or Türkiye!) mixed with perfectly tender vegetables, all coated with the most delicious savory sauce. It hits all the correct notes! Plus, it’s a lifeguard on a busy weeknight and an absolute dream to be prepared. It’s great in itself and can be adorable on rice, cooked quinoa or noodles!
Key Ingredients
- Ground meat: I used Türkiye in the photo, but you can put ground chicken or ground pork in its place without any changes!
- sesame oil: You will cook the minced meat with grilled sesame oil. This is one of the secrets of my incredible flavor of this bowl! I use the same trick when making my favorite chicken lettuce packaging.
- vegetable: Vegetables are my favorite part of the recipe! We combined chopped cabbage, carrots, shallots and bell pepper. As an easy shortcut, you can save some chopping, buy a cool bag of coleslaw and add green onions and pepper.
- Oyster sauce, soy sauce and honey: You will combine to make our sauce. They do make this egg bowl taste great. Despite only three ingredients, it was incredible how delicious it made our bowls. For oyster sauce, I like the flavor of Lee Kum Kee Premium oyster sauce (there is a boat on the label). Inspired by our Chicken Spring Rolls, use oyster sauce for this recipe!
- Cashew nuts and cilantro: When we first made this recipe we felt it was missing something, so we tried again and found something crunchy like chopped nuts and fresh cilantro that really made a difference. The chopped peanuts are great too.
- Optional but delicious: To heat up a little, add drizzle sriracha chili sauce or make me quick spicy mayonnaise! This bowl is perfect.
This egg roll in a bowl is easy to make. I really only have one tip before you make it. There are a lot of vegetables in this recipe and when you add them to the skillet you will think, “What are they thinking? This will never fit, but I need you to trust me! They will be cooked quickly to fit the skillet. If you can’t without throwing away the vegetables fall off, grab the lid and cover the skillet for a minute to help them. Then, once they wilt a little, you can throw it away.
I can’t wait for you to try this bowl! Remember that you can eat it alone, on rice (I like this cilantro lime rice or coconut rice), on quinoa (which I cook quinoa) or on noodles.
Serious egg roll in a bowl
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I’m addicted to the bowl recipe in this egg roll, which is basically everything about the egg roll we love, turning into a lighter, healthier, but still super delicious bowl. For low-carb options, provide as-is (full enough in this way due to the vegetables). Or, you can serve it on rice, cauliflower, quinoa or noodles!
If you are short of time, you can make it with a bag of coleslaw, just replace the cabbage and carrots from the recipe below.
4 servings
You will need
1½ tablespoons toasted sesame oil
1 lb (450g) ground chicken or Türkiye
4 cups (260g) chopped cabbage
1 cup (100g) chopped carrots
1 red bell, sliced
3 green onions, sliced
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce or field
1 teaspoon honey
3 tablespoons chopped cashews or peanuts
1/4 cup chopped cilantro
Salt and fresh black pepper, taste
Cooking rice, noodles or quinoa, optional
Sriracha or homemade spicy mayonnaise, optional
direction
1Heat 1 ½ tablespoons toasted sesame oil over medium heat.
2Add the ground chicken (or Türkiye) and cook until it is no longer pink, breaking it into pieces, about 10 minutes. When it is no longer pink and cooked, throw away the cabbage, carrots, pepper and onion and cook until tender for about 5 minutes.
3In a small bowl, stir 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1 teaspoon honey.
4When the vegetables are soft, when the chicken is cooked, pour over the sauce and add about half of the cilantro. Good tossing. Taste and adjust with salt and pepper (I usually add a small amount).
5Serve over the rice (with any remaining juice spoons in the skillet), and top with cashews, coriander and drizzle sriracha or spicy mayonnaise.
Adam and Joanne’s Tips
- storage: Store it in an airtight container in the refrigerator for up to 4 days. Heat in a frying pan or microwave.
- shortcut: Use 14 ounces of coleslaw mixture instead of cabbage and carrots.
- The following nutritional facts are estimated.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
328
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Total fat
17.4g
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Saturated fat
3.9g
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cholesterol
96.3mg
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sodium
532.7mg
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carbohydrate
22.1g
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Dietary fiber
5.4 grams
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Total sugar
11 grams
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protein
22.9 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
