Egg Roll Bowls with Chicken & Cabbage (Print Version)
Egg roll bowls with ground chicken, cabbage, and savory Asian-inspired sauce ready in 20 minutes and packed with protein.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian American
Dietary: Dairy-Free
# Ingredients:
→ Savory Protein Base
01 -
1 lb ground chicken
02 -
3 cups green cabbage, shredded
03 -
1 cup shredded carrots
04 -
1/2 cup frozen edamame, thawed
→ Fresh Aromatics & Heat
05 -
4 cloves garlic, minced
06 -
1 tbsp fresh ginger, grated
07 -
4 green onions, sliced
08 -
1 tbsp sesame oil
→ Umami Stir-Fry Sauce
09 -
3 tbsp low-sodium soy sauce
10 -
1 tbsp rice vinegar
11 -
1 tbsp hoisin sauce
12 -
1 tsp sriracha
13 -
1 tsp cornstarch
→ Finishing Touches
14 -
2 tbsp toasted sesame seeds
15 -
2 tbsp vegetable oil
16 -
Salt and pepper to taste
17 -
1/4 cup fresh cilantro, for garnish
# Instructions:
01 -
In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sriracha, and 1 tsp cornstarch until smooth and fully combined. Set aside — this bold sauce is the flavor backbone of your Quick Egg Roll Bowls with Chicken & Cabbage.
02 -
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb ground chicken and cook for 5-6 minutes, breaking it apart with a spatula, until fully browned and no pink remains. Season lightly with salt and pepper to taste.
03 -
Push the cooked chicken to one side of the skillet. Add 4 cloves minced garlic and 1 tbsp grated fresh ginger directly to the cleared space. Sauté for 30-60 seconds until fragrant, then stir everything together. This aromatic step is key to authentic Quick Egg Roll Bowls with Chicken & Cabbage flavor.
04 -
Add 3 cups shredded green cabbage and 1 cup shredded carrots to the skillet. Toss everything together and stir-fry over medium-high heat for 3-4 minutes, until the cabbage is just tender but still has a slight crunch. Avoid overcooking to keep that satisfying texture.
05 -
Add 1/2 cup thawed frozen edamame to the skillet and stir to combine. Cook for 1-2 minutes until the edamame is heated through. The edamame adds a boost of plant-based protein and a beautiful pop of color to your Quick Egg Roll Bowls with Chicken & Cabbage.
06 -
Pour the prepared stir-fry sauce evenly over the skillet mixture. Toss everything together and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats every ingredient. Drizzle 1 tbsp sesame oil over the top and give it one final toss.
07 -
Remove the skillet from heat and stir in the white and light green parts of 4 sliced green onions. Taste and adjust seasoning with additional salt, pepper, or a splash more sriracha if desired. For the best Quick Egg Roll Bowls with Chicken & Cabbage, let it rest for 1-2 minutes before serving.
08 -
Divide the mixture evenly into 4 bowls. Top each serving with 2 tbsp toasted sesame seeds, the remaining green onion tops, and 1/4 cup fresh cilantro. Serve immediately and enjoy your Quick Egg Roll Bowls with Chicken & Cabbage hot, straight from the skillet.
# Notes:
01 -
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the flavors. This dish also freezes well for up to 2 months.
02 -
Substitution Tip: Ground turkey, ground pork, or extra-firm crumbled tofu all work beautifully in place of ground chicken. You can also swap green cabbage for a pre-shredded coleslaw mix to save even more prep time.
03 -
Serving Tip: Serve these bowls over steamed jasmine rice, cauliflower rice, or cooked ramen noodles to make it a heartier meal. A drizzle of extra sriracha or a dollop of chili garlic sauce on top takes it to the next level.
04 -
Cooking Tip: Make sure your skillet or wok is fully hot before adding ingredients — high heat is the secret to getting that signature stir-fry char rather than steaming the vegetables. A cast iron skillet or carbon steel wok works best for this recipe.
# Tools You'll Need:
01 -
large skillet or wok
02 -
cutting board
03 -
chef's knife
04 -
mixing bowl
05 -
microplane or grater
06 -
wooden spoon or spatula
07 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 370 kcal
Total Fat: 22 g
Total Carbohydrate: 16 g
Protein: 28 g