Description
Easy Egg Roll in a Bowl is a quick and nutritious one-pan dish inspired by the flavors of classic egg rolls without the wrapper. Made with lean ground chicken, vibrant broccoli slaw, and a flavorful sauce of coconut aminos, toasted sesame oil, and garlic-ginger aromatics, this recipe comes together in just 30 minutes, making it perfect for a healthy weeknight dinner. It's gluten-free, dairy-free, and packed with fresh veggies and protein.
Ingredients
Scale
Sauce
- ½ cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 5 garlic cloves, minced (about 2 ½ tablespoons)
- 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger)
- ½ teaspoon Chinese 5-spice powder
Egg Roll Bowl
- 1-2 teaspoons avocado oil, coconut oil, or olive oil
- 8 green onions, sliced; white/light green and dark green parts separated
- 1 pound lean ground chicken or turkey (93% lean / 7% fat)
- 2 12-ounce bags broccoli slaw mix or coleslaw mix
Optional Toppings
- Black sesame seeds
- Sriracha
- Sliced avocado
- Fresh cilantro
Instructions
- Make the Sauce: In a small bowl, combine the coconut aminos, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and Chinese 5-spice powder. Whisk everything together until well blended, then set aside.
- Cook Aromatics: Place a large skillet over medium heat. When hot, add your choice of oil and swirl to coat the bottom. Add the white and light green parts of the sliced green onions and cook for 2 to 3 minutes, stirring occasionally, until they begin to soften.
- Cook Ground Chicken: Add the ground chicken or turkey to the skillet. Break it up with a wooden spoon, cooking for 5 to 6 minutes or until fully cooked through and no longer pink, stirring occasionally to ensure even cooking.
- Add Slaw and Sauce: Increase the heat to medium-high. Add the broccoli slaw and the prepared sauce to the skillet. Cook for 6 to 7 minutes, stirring occasionally, until the slaw is crisp-tender or cooked to your preferred texture.
- Finish with Green Onion Tops and Serve: Stir in the dark green parts of the sliced green onions. Remove the skillet from heat. Serve the egg roll mixture in bowls and garnish with optional toppings such as black sesame seeds, sriracha, sliced avocado, and fresh cilantro if desired.
Notes
- This recipe is quick, coming together in under 30 minutes, perfect for busy weeknights.
- Use lean ground poultry for a lower-fat option and better nutrition profile.
- Coconut aminos make this recipe gluten-free and soy-free compared to traditional soy sauce.
- Feel free to swap the broccoli slaw for regular coleslaw mix or shredded cabbage if preferred.
- Optional toppings like avocado add creaminess, while sriracha brings extra heat and flavor diversity.
- This dish suits many dietary needs including Whole30, Paleo, dairy-free, gluten-free, and grain-free diets.
Nutrition
- Serving Size: 1/4 of recipe (2 cups)
- Calories: 263 kcal
- Sugar: 11 g
- Sodium: 665 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg
