This high-protein Chicken Egg Roll Bowl made with ground chicken and veggies is great to meal prep for lunch or enjoy as a quick dinner!
Chicken Egg Roll Bowl
If you love the savory flavors of an egg roll but want an easier, healthier way to enjoy them as a main dish, this Chicken Egg Roll Bowl is the perfect solution. It’s everything you love about egg rolls—minus the deep frying and the hassle of wrapping! It’s also packed with lean protein and fiber-rich veggies with all the
crave-worthiness of your favorite takeout, ready in under 30 minutes. It’s also been my go-to lately when I want something to meal prep because it reheats beautifully. And if you are craving egg rolls, don’t miss my Air Fryer Shrimp Egg Rolls for a lighter take on the original.
Why This Egg Roll Bowl Works
If you have my book, Fast and Slow, I have an egg roll bowl recipe with pork. But since I always buy ground chicken, I wanted a chicken variation and have been whipping this one up quite often.
- High in Protein & Fiber: Ground chicken, cabbage, and bok choy make this dish as nutritious as it is delicious.
- Fast & Easy: Ready in about 20 minutes, making it perfect for weeknight dinners.
- Customizable: Swap the chicken for ground turkey, tofu, or shrimp to keep things interesting.
- Better Than Takeout: All the flavors you love with a fraction of the oil and made into a balanced dinner.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, high-fiber, dairy-free
If you make this healthy chicken egg roll bowl recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here’s all the ingredients you’ll need to make these eggroll bowls. See the recipe card below for the exact measurements.
- 93% Lean Ground Chicken any ground meat can be used here such as ground turkey or pork.
- Soy Sauce: Use reduced-sodium to keep the salt in check or tamari for a gluten-free option.
- Scallions: Slice them and separate the dark green and light green/white parts. You’ll use the dark green for garnish.
- Aromatics: Minced garlic and fresh ginger
- Slaw Mix in a package is a simple way to add a bunch of veggies without any prep work. You can use a cabbage or broccoli slaw.
- Baby Bok Choy provides vitamins A, C, and K.
- Chinese Rice Wine: You can use mirin or substitute dry sherry.
- Sesame Oil gives it a toasty aroma
- White Rice: I have Instant Pot rice instructions if you don’t want to cook it on the stove. Or use frozen or instant.
How to Make Chicken Egg Rolls in a Bowl
This easy egg roll in a bowl doesn’t take long to make. Just brown the meat, then throw in the veggies and sauce. See the recipe card at the bottom for printable directions.
- Brown the Chicken in a large nonstick skillet over medium-high heat. Pour in some soy sauce and break up the meat as it cooks.
- Cook Everything Else: Add the scallion white/light green parts, garlic, and ginger, and cook for a few minutes. Add the vegetables, remaining soy sauce, rice wine, and sesame oil, and cook until they’re wilted but still crunchy.
- Serving: Garnish with scallions and serve with rice.
Customize Your Bowl
- Meat Options: Use ground turkey, ground beef, or shrimp.
- Make It Vegan: Swap chicken for crumbled tofu or tempeh.
- Spice It Up: Add sriracha, chili flakes, or a drizzle of chili crisp.
- Extra Umami: A splash of fish sauce or hoisin sauce deepens the flavor.
- Make It Low-Carb: Leave out the rice or serve it over cauliflower rice.
Storage
These egg rolls in a bowl are great for meal prep. Fill glass containers with rice and top with the chicken mixture.
- Refrigerate for 4 days.
- Freeze for 3 months.
- Reheat it in the microwave until warm.
More Meal Prep Recipes You Will Love
For more dinner ideas, check out my Meal Prep Recipes collection, plus these five Asian recipes to satisfy your cravings!
Yield: 3 servings
Serving Size: 1 ½ cups
- 1 lb 93% ground chicken
- 3 tablespoons less sodium soy sauce, or gluten-free soy sauce, divided
- 3 medium scallion, sliced, dark green parts separated for garnish
- 2 cloves garlic, minced
- ½ teaspoon fresh ground ginger or ginger paste
- 3 cups slaw mix with cabbage, carrots and/or broccoli slaw, or your favorite slaw mix
- 2 cups baby bok choy, chopped, from 2
- ½ tablespoon Chinese rice wine, (mirin) or dry sherry
- ½ tablespoons sesame oil
- 2 cups cooked white rice, for serving
In a large nonstick skillet, cook the chicken over medium-high with ½ tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.
Add the scallion whites and light green parts, garlic and ginger, stir well and cook until soft, 2 to 3 minutes. Add the veggies, pour the remaining 2½ tablespoons soy sauce, rice wine and sesame oil and cook stirring ocassionally until the vegetables are wilted, but still crunchy, about 4 minutes.
Remove from heat and finish with scallions. Serve with rice.
Last Step:
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Serving: 1 ½ cups, Calories: 442 kcal, Carbohydrates: 46.5 g, Protein: 36.5 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 114.5 mg, Sodium: 785.5 mg, Fiber: 2.5 g, Sugar: 3 g
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