Description
Egg Roll in a Bowl is a quick, easy, and healthy deconstructed egg roll dish that captures all the delicious flavors of the classic appetizer without the wrapper. This gluten-free and paleo-friendly skillet meal is made with ground chicken, fresh vegetables, and a savory tamari sauce, perfect for a 30-minute dinner.
Ingredients
Scale
Protein and Vegetables
- 1/2 Tablespoon olive oil
- 1 pound ground chicken breast (can sub ground turkey, pork, or beef)
- 1/2 onion (diced, about 1/2 cup)
- 1 1/2 teaspoon minced fresh ginger
- 2 cloves garlic (minced)
- 2 carrots (peeled and shredded, about 3/4 cup)
- 1 14-oz bag coleslaw mix
Sauce and Garnishes
- 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo)
- 1 Tablespoon rice vinegar (or cider vinegar for paleo)
- 1-2 teaspoons toasted sesame oil
- 2 green onions (sliced)
- Bang Bang Sauce (Sriracha, Sriracha mayo, sweet chili sauce, etc.)
Instructions
- Cook The Chicken. Heat olive oil in a large nonstick skillet over medium heat. Add ground chicken breast and cook for 7 minutes, stirring frequently to break the meat into small pieces until completely cooked through. Keep any liquid at the bottom of the pan.
- Add Aromatics. Add minced garlic, fresh ginger, and diced onion to the skillet. Cook for an additional 4 minutes until the onion softens and becomes translucent.
- Start Adding Veggies. Mix in shredded carrots and half of the coleslaw mix. Drizzle tamari, rice vinegar, and toasted sesame oil over the ingredients. Cook for 2 minutes until the cabbage starts to wilt.
- Add Remaining Slaw. Add the remaining coleslaw mix and cook for 2 more minutes until the cabbage is softened but still slightly crisp.
- Finish With Green Onion. Sprinkle sliced green onions over the skillet and stir to combine all ingredients evenly.
- Serve & Store. Serve warm with Bang Bang Sauce of your choice. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Egg Roll in a Bowl is a deconstructed egg roll that makes a quick one-pan dinner, perfect for busy weeknights.
- This recipe is gluten-free, paleo, and Whole30 friendly when using appropriate substitutions.
- You can substitute ground chicken with ground turkey, pork, or beef depending on preference.
- Use coconut aminos instead of tamari for a paleo-friendly version.
- Breaded egg rolls are avoided for a lower-carb, healthier alternative.
- Feel free to add additional vegetables like mushrooms or bell peppers for variation.
Nutrition
- Serving Size: 0.25 recipe (about 2 cups, without sauce)
- Calories: 227 kcal
- Sugar: 5.6 g
- Sodium: 623.3 mg
- Fat: 7.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: estimated 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 3.4 g
- Protein: 28.7 g
- Cholesterol: 82.7 mg
