Chicken Egg Roll in a Bowl

This deconstructed egg roll is absolutely delicious and a super fast dinner. The quick recipe has a ton of flavor with the melding of the ingredients, and it's a perfect way to use leftover rotisserie chicken.

4.84 from 12 votes

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Course: Main Course

Cuisine: Asian

Diet: Low Lactose

Prep Time: 8

Cook Time: 10

Total Time: 18

Servings: servings

Calories: 323kcal

Author: Michelle

Ingredients

1 medium yellow onion
3 cloves garlic
1 large carrot
1 pound green cabbage
1 tablespoon sesame oil
2 cups rotisserie chicken chopped
1 tablespoon rice vinegar
1/4 cup soy sauce
1 teaspoon fish sauce optional
2 teaspoons hoisin sauce
1 tablespoon fresh grated ginger
1 green onion
2 tablespoons sesame seeds

Instructions

Dice onion, and set aide. Separately, mince garlic and set aside. Peel carrot and grate with a box grater, then set aside. Shred or chop rotisserie chicken into bite size pieces.
1 medium yellow onion, 3 cloves garlic, 1 large carrot
Core cabbage, then cut in half and slice in half again, but hold the half together. Slice thin cuts from one end to the other, then separate the strips.
1 pound green cabbage
Heat large skillet over medium heat. Add sesame oil and onion, and cook 2-3 minutes until onion is translucent.
1 tablespoon sesame oil
Add rotisserie chicken, rice vinegar, garlic, soy sauce, fish sauce, hoisin sauce, cabbage, and carrots to skillet. Grate ginger directly into skillet.
2 cups rotisserie chicken, 1 tablespoon rice vinegar, 1/4 cup soy sauce, 1 teaspoon fish sauce, 2 teaspoons hoisin sauce, 1 tablespoon fresh grated ginger
Cook another 5-7 minutes, stirring occasionally, until cabbage softens.
Serve immediately, topping each bowl with sliced green onion and sesame seeds.
1 green onion, 2 tablespoons sesame seeds

Equipment

Microplane Zester

Ground Meat Chopper

Notes

In addition to rotisserie chicken, you can make this with ground pork, ground chicken, or ground turkey. To do so, add ground pork to the skillet when you first heat it up, and cook approximately 5 minutes until no longer pink, stirring to break up the meat. Drain the fat, then return to the skillet and follow the steps starting with cooking the onion.
To make this gluten-free, substitute tamari or amino acids for the soy sauce in a 1:1 ratio.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.