Can you make Chicken Egg Roll Bowls ahead of time?

Yes, you can prepare Chicken Egg Roll Bowls in advance because the flavors continue to develop as they sit. Store the cooked mixture in an airtight container for up to four days, and reheat it with a splash of soy sauce or water to bring back moisture.

How do you keep Chicken Egg Roll Bowls from getting soggy?

If your bowl turns soggy, it’s usually because the cabbage released too much liquid. Sauté the vegetables over medium-high heat so excess moisture evaporates, or drain the skillet lightly before adding sauce. Serving over rice or cauliflower rice also helps balance texture.

What’s the best protein substitute for Chicken Egg Roll Bowls?

Ground turkey or pork works well when you want the same texture with a different flavor profile. For a vegetarian option, crumbled tofu or plant-based ground provides a similar consistency while still pairing well with ginger, garlic, and sesame.

Are Chicken Egg Roll Bowls gluten-free?

The bowl becomes completely gluten-free when you swap traditional soy sauce for tamari or coconut aminos. Everything else is naturally gluten-free, making it easy to adapt.

Can you freeze Chicken Egg Roll Bowls?

You can freeze the chicken filling, but vegetables like cabbage soften significantly once thawed. For best results, freeze the meat portion separately and add freshly sautéed cabbage and carrots when reheating.

Chicken Egg Roll Bowls: Stunning 20-Minute Dinner You’ll Love

Description

A flavorful and healthier twist on classic egg rolls, these Chicken Egg Roll Bowls combine lean ground chicken, crisp vegetables, and a savory sesame-soy blend for a quick weeknight meal.

Ingredients

Scale

1 lb ground chicken
4 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
3 cloves garlic, minced
1 tablespoon fresh ginger or ginger paste
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar or mirin
1 teaspoon toasted sesame oil
1 tablespoon olive oil
2 sliced green onions
Red pepper flakes or sriracha to taste
1 teaspoon sesame seeds
Cooked rice or cauliflower rice (optional)

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Instructions

Heat olive oil in a skillet over medium heat and add the ground chicken, breaking it apart as it browns.
Stir in garlic and ginger until fragrant.
Add shredded cabbage and carrots, cooking until they begin to soften.
Pour in soy sauce, rice vinegar, and sesame oil, tossing to coat the mixture evenly.
Simmer briefly until flavors blend, then remove from heat.
Garnish with green onions and sesame seeds; serve alone or over rice or cauliflower rice.

Notes

Add extra vegetables like bell peppers or mushrooms for more volume.
For added heat, mix in sriracha or chili flakes.
Leftovers store well and can be reheated with a splash of soy sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6
Sodium: 780
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 18
Fiber: 4
Protein: 28
Cholesterol: 85