Quick Chicken Egg Roll Bowls with Cabbage (Print Version)
Enjoy quick chicken egg roll bowls with crisp cabbage. This easy, flavorful recipe brings all the classic egg roll taste without the fuss, perfect for weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Sizzling Protein & Veggie Base
01 -
1 lb lean ground chicken
02 -
1/2 head green cabbage, thinly sliced (about 5 cups)
03 -
2 medium carrots, shredded
→ Aromatic Flavor Boosters
04 -
4 cloves garlic, minced
05 -
1 tbsp fresh ginger, grated
06 -
4 scallions, thinly sliced (divided for cooking and garnish)
→ Tangy Umami Drizzle
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp rice vinegar
09 -
1 tbsp toasted sesame oil
10 -
1 tbsp brown sugar
11 -
1 tsp Sriracha or chili garlic sauce (optional, for heat)
12 -
Salt and black pepper, to taste
→ Crunchy & Fresh Finish
13 -
1 tbsp toasted sesame seeds
14 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Mince 4 cloves garlic, grate 1 tbsp fresh ginger, and thinly slice 4 scallions (reserve half for garnish). In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, and 1 tsp Sriracha (optional).
02 -
Heat a large skillet or wok over medium-high heat. Add 1 lb lean ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
03 -
Add the minced 4 cloves garlic, grated 1 tbsp fresh ginger, and half of the sliced 4 scallions to the cooked chicken. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning. This builds the flavor base for your Quick Egg Roll Bowls with Chicken and Cabbage.
04 -
Stir in the 1/2 head green cabbage (about 5 cups) and 2 medium shredded carrots. Cook for 3-5 minutes, stirring occasionally, until the cabbage begins to wilt slightly and soften. Do not overcook; a slight crunch is desirable.
05 -
Pour the prepared sauce mixture over the chicken and vegetables. Toss everything together to coat evenly. Season the Quick Egg Roll Bowls with Chicken and Cabbage with salt and black pepper, to taste, ensuring all flavors are balanced.
06 -
Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld and the vegetables to reach your desired tenderness. Remove from heat immediately to maintain texture. This completes your Quick Egg Roll Bowls with Chicken and Cabbage.
07 -
Divide the finished mixture among four bowls. Garnish each serving with the remaining half of the sliced 4 scallions, 1 tbsp toasted sesame seeds, and 1/4 cup fresh cilantro. Serve hot and enjoy this flavorful meal.
# Notes:
01 -
Feel free to swap ground chicken for ground pork, turkey, or even crumbled firm tofu for a vegetarian option.
02 -
Serve these bowls as-is for a low-carb meal, or over a bed of steamed rice or cauliflower rice for a heartier dish.
03 -
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days, making them perfect for meal prep.
04 -
For an extra kick, add a pinch of red pepper flakes along with the aromatics, or a squeeze of lime juice at the end for brightness.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Grater
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 289 kcal
Total Fat: 13 g
Total Carbohydrate: 16 g
Protein: 29 g