Chicken Egg Roll Bowl
A quick and satisfying dish that delivers the flavors of an egg roll without the wrapper, featuring shredded chicken, crunchy coleslaw, and a savory sesame-soy glaze.
I first made this Chicken Egg Roll Bowl on a frantic weeknight when I wanted the flavor of an egg roll without the wrapper, and it became a regular because it’s fast, satisfying, and forgiving. The crunchy coleslaw mix, bright scallions, and shredded chicken come together in a sesame-soy glaze that tastes like takeout but takes under 15 minutes to make. If you’re curious about other takes on this idea, check out these egg roll bowl variations: egg roll in a bowl variations.
Why you’ll love this dish
This bowl gives you everything you want from an egg roll—savory chicken, garlicky-ginger punch, crisp cabbage—without deep frying or complicated prep. It’s ideal for:
- Quick weeknight dinners when you want big flavor with minimal cleanup.
- Meal prep: it reheats well and keeps the veggies pleasantly crisp if you don’t overdress them.
- Families and picky eaters who like simple textures and familiar sauces.
- Low-carb or gluten-friendly swaps (use tamari or coconut aminos).
The cooking process explained
Before you cook, here’s what happens: you briefly bloom garlic and ginger in sesame oil to build the base aromatics, then soften the coleslaw mix and carrots just enough to keep some crunch. Tossing in pre-cooked shredded chicken and soy sauce finishes the dish quickly and seasons everything evenly. Expect total hands-on time of around 10–15 minutes.
Key Ingredients
- 2 cups cooked chicken, shredded (rotisserie, leftover roast, or poached chicken)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup sliced carrots (matchstick or thin rounds)
- 4 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (fresh is best)
- 3 tablespoons soy sauce (substitute tamari for gluten-free)
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Notes and substitutions:
- Use rotisserie chicken to save time, or shred leftover turkey.
- If you prefer more sauce, add 1–2 teaspoons of hoisin or oyster sauce, or a splash of chicken broth.
- For a low-sodium version, use low-sodium soy sauce and taste before salting.
Step-by-step overview
- Heat sesame oil and quickly sauté garlic and ginger to release aroma.
- Add the coleslaw mix and carrots and cook just until they’re slightly softened but still crunchy.
- Stir in shredded chicken and soy sauce, heat through, and season.
- Serve immediately with sliced green onions and sesame seeds.
This top-to-bottom plan keeps the veggies crisp and the chicken moist.
Directions to follow
- Heat a large skillet over medium heat and add the sesame oil.
- Add the minced garlic and ginger and sauté for about 30 seconds until fragrant—don’t let them brown.
- Add the coleslaw mix and sliced carrots to the skillet. Cook, stirring, for 3–4 minutes until the vegetables are slightly softened but still have crunch.
- Stir in the shredded chicken and pour in the soy sauce. Cook for another 3–4 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.
- Taste and season with salt and pepper if needed (remember soy sauce adds saltiness).
- Serve the mixture in bowls and garnish with sliced green onions and a sprinkle of sesame seeds.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01For added flavor, serve with a wedge of lime or a drizzle of sriracha mayo. Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of water or chicken stock.
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Best ways to enjoy it
Serve bowls as-is for a low-carb meal, or offer steaming rice or fried rice on the side for more heft. For an attractive plate:
- Spoon into shallow bowls, heap the chicken-veggie mix in the center, and sprinkle scallions and sesame seeds on top.
- Add a lime wedge for a citrus zip, or a drizzle of sriracha mayo for heat.
Pair with light sides like cucumber salad, edamame, or miso soup to keep the meal balanced.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature before storing.
Reheat in a skillet over medium heat with a splash of water or chicken stock to revive the vegetables’ texture; microwave works too but may soften them more.
To freeze: place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Food safety: don’t leave cooked chicken at room temperature for more than 2 hours.
Creative twists
- Korean-style: swap half the soy sauce for gochujang and finish with toasted sesame oil and kimchi.
- Vegetarian: replace chicken with firm tofu (press, cube, and pan-sear) or shredded jackfruit.
- Peanut-sesame: stir in 1–2 tablespoons smooth peanut butter warmed with the soy sauce for a satay twist.
- Noodle bowl: toss with cooked ramen or rice noodles for a fuller meal — more like a deconstructed lo mein.
For alternate method notes and full variations, also see this detailed egg roll in a bowl recipe that explores different proteins and sauces.
Helpful answers
How long does this take from start to finish?
A: Plan for about 10–15 minutes active cooking if the chicken is already cooked; prep time is minimal if you use pre-shredded chicken and a bagged coleslaw mix.
Can I make this ahead for meal prep?
A: Yes. Keep dressing or sauces separate if you want extra crunch; store portions up to 4 days in the fridge and reheat in a skillet with a splash of liquid.
Is soy sauce the only seasoning I can use?
A: No. Tamari works for gluten-free; coconut aminos are a lower-sodium alternative. Add a dash of rice vinegar or a pinch of sugar if you want more balance.
Will the coleslaw mix get soggy?
A: If you overcook it, yes. Cook just until slightly softened—3–4 minutes—so it keeps some bite.
Can I use raw chicken?
A: This recipe assumes pre-cooked chicken. If you start with raw chicken, cook it first (poach, roast, or pan-sear) to an internal temperature of 165°F (74°C) before shredding and adding to the pan.
Conclusion
This Chicken Egg Roll Bowl is a fast, flexible weeknight solution that captures egg-roll flavor without fuss. For more ideas, check out Chicken Egg Roll in a Bowl – Eat Yourself Skinny and my Egg Roll in a Bowl.
Dinner Bowls
Dinner Bowls
Dinner Bowls
