Amazing Chicken Egg Roll In A Bowl

This chicken egg roll in a bowl is full of flavor and takes about 20 minutes to get on the table (hello busy weeknights). It’s perfect for leftover rotisserie chicken, too.

I love Asian inspired recipes, and egg roll in a bowl is no exception. I have many of the Asian flavor staples in my pantry and fridge at all times, so it’s easy for me to make them whenever I wish.

This is faster than Chinese takeout, and I don’t feel bad about eating it at all – unlike an actual egg roll. This has all the flavors I love without the parts I don’t.

And yes, chicken egg roll in a bowl is a perfect main course idea. Once you try this delicious recipe, I know you’ll put it in the regular rotation.

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What Asian ingredients should I have in my pantry?

There are some easy answers like soy sauce, sesame oil, and hoisin sauce, all of which you use for this recipe. Fish sauce, rice vinegar, and miso paste are more good staples to include.

I always have ginger root on hand, as I use it for so many Asian inspired recipes. I freeze the root, then grate it with my microplane zester while it’s still frozen after I peel off the brown skin with a spoon.

Sriracha is another one many people know well (it’s delicious in my Asian turkey burgers!), as is rice wine (mirin). There are a couple others I suggest that may be slightly less familiar.

I always have a few cans of coconut milk in my pantry, along with chili garlic sauce and oyster sauce. Toss in some rice and your favorite Asian noodles, and you’re ready to make just about anything.

What is fish sauce?

Fish sauce is a traditional ingredient that has a very strong flavor, so use it sparingly. That said, it adds a ton of umami to your dishes in small doses.

It’s very often an optional ingredient, but use if it you have it on hand. If it isn’t your thing, you can safely skip it.

Can I use something other than rotisserie chicken for this deconstructed egg roll?

You absolutely can. I love this as yet another use for leftover rotisserie chicken.

(My other favorites include easy cheesy chicken enchiladas, southwest tortilla pie, creamy chicken tortellini soup, and tamale pot pies.)

If you don’t have rotisserie chicken, you can poach chicken breast and shred that once it’s fully cooked.

Alternatively, you can use ground pork, ground chicken, or ground turkey. They all work well in this egg roll bowl.

If you use ground meat, heat the skillet after you prep the veggies to medium heat, and add the ground pork – or whichever you choose. Cook about five minutes, just until the meat is no longer pink, stirring to break it up as it cooks.

Pro tip: I have a ground beef meat chopper that makes cooking any ground meat so much easier, whether I make tacos or sloppy Joe’s or ground pork for egg roll in a bowl.

Drain the meat, then return it to the skillet and continue from the step where you cook the onion with the sesame oil.

Can I just use coleslaw mix instead of cabbage?

You absolutely can, and I know friends who use coleslaw mix when they make their chicken egg roll in a bowl. I happen to prefer cutting my own green cabbage for this.

First, I can cut it exactly the size I want the cabbage to be. Second, I know how fresh it is, and I always feel like my whole cabbage head tastes fresher and better than bagged prechopped vegetables.

Make sure you check the ingredients in the bag, however. You don’t want broccoli slaw, just green and purple cabbage.

On that note, you can also choose to purchase pre-grated carrots if you wish to save time. I find they don’t have as much flavor as the carrots I peel and grate.

I promise I won’t judge if you want to use coleslaw mix and already prepped carrots. The only time I will judge is the jarred garlic given what’s in that jar.

Can I make egg roll in a bowl gluten-free?

Yes, you absolutely can. The only gluten in this chicken egg roll in a bowl is the soy sauce, and soy sauce has great alternatives.

Swap that out for either tamari or liquid aminos in a one-to-one ratio, and you will be all set. You get the flavor you need, and it becomes simply and easily gluten-free.

How to Make Chicken Egg Roll in a Bowl

Prep your veggies to start, as you want to add them quickly since this doesn’t take long to cook.

Dice your onion, and set aside. Separately, mince your garlic cloves and set them aside, as well.

Peel the carrot and grate it with a box grater, then set aside. Alternatively, you can peel the carrot and slice them into matchstick carrots, then cut them into one inch pieces.

Shred or chop rotisserie chicken into bite-size pieces.

Core the cabbage, then cut it in half and slice it in half again, but hold the half together. Slice thin cuts from one end to the other, then separate the strips into a pie of shredded cabbage.

Heat a large skillet over medium heat. I use my enameled cast iron braising pot for this, as it’s the perfect size and shape.

Add sesame oil and onion, and cook 2-3 minutes until onion is translucent. If you use ground chicken or another ground meat, now is when you add your no longer pink meat back to the skillet as described above.

Add the chopped or shredded rotisserie chicken, rice vinegar, garlic, soy sauce, fish sauce, hoisin sauce, shredded cabbage, and shredded carrots to your skillet. Grate your fresh ginger root directly into the skillet with a zester.

Cook this mixture for another 5-7 minutes, stirring occasionally. You want to cook it until it’s all heated through and the shredded cabbage softens.

If you want this a little spicier, add some pepper flakes. My family prefers it without them, however.

Serve immediately, topping each bowl with sliced green onion and sesame seeds.

Store any leftovers in an airtight container for up to two days. Reheat your egg roll bowl gently in the microwave.

Bookmark this recipe for chicken egg roll in a bowl to make again!

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