If you’re searching for a healthier twist on your favorite takeout, you’ll fall in love with Egg Roll Bowls with Chicken and Cabbage. This one-pan wonder captures all the craveworthy flavors of a classic egg roll, but skips the deep-fried wrapper for a fresh, wholesome meal. Packed with juicy ground chicken, crisp-tender cabbage, savory aromatics, and a punchy, tangy sauce, it’s a weeknight dinner hero that comes together in a flash. Whether you’re eating low-carb, meal prepping for the week, or just craving something quick and delicious, Egg Roll Bowls with Chicken and Cabbage are guaranteed to hit the spot!

Egg Roll Bowls with Chicken and Cabbage Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Egg Roll Bowls with Chicken and Cabbage is how the simple ingredients work together to build such bold flavor. Each element has a specific role to play—bringing color, crunch, savoriness, or just the right amount of heat to the party.

Ground Chicken: The base for these bowls, ground chicken is lean but hearty, and takes on all of those tasty seasonings.
Vegetable Oil: Gives everything in the pan a beautiful golden edge and helps the flavors meld together.
Pre-Shredded Coleslaw Mix: Saves time while giving you that signature egg roll crunch with a mix of cabbage and carrots.
Onion, minced: Adds a subtle sweetness and savory depth as it cooks alongside the chicken.
Green Onions, sliced: Brings a lovely pop of color and a mild zing that finishes the dish off perfectly.
Beef or Chicken Broth: Just a splash to keep things juicy and amp up the umami flavor profile.
Low-Sodium Soy Sauce (or coconut aminos/tamari): Balanced seasoning that ties every bite together; feel free to use your favorite version.
Garlic Powder: Delivers bold, familiar flavor without the fuss of peeling and mincing.
Crushed Red Pepper: Gives the bowl a gentle heat that makes each forkful irresistibly zesty.
Sriracha (or your favorite hot sauce): Adjustable to your taste—just a little for warmth, or more for a genuine kick.
Fresh Ginger (or ginger powder): Brings that classic egg roll brightness and a subtle, peppery bite.
Salt and Fresh Cracked Pepper: Simple seasonings that make sure all those flavors shine.
Fresh Chopped Chives (for garnish): Adds color and a final burst of freshness right before serving.

How to Make Egg Roll Bowls with Chicken and Cabbage

Step 1: Brown the Chicken and Onion

Start by heating up your oil in a big skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon, letting it brown and sizzle until it’s cooked through and has lots of those tasty golden edges. Toss in the minced onion and continue to cook for another few minutes, giving everything a lovely savory base with a hint of caramelized sweetness.

Step 2: Season and Soften

Sprinkle in your garlic powder, crushed red pepper, fresh (or powdered) ginger, and a generous pinch of cracked black pepper. Give everything a good stir so the spices coat every bite of chicken. Pour in the broth, which will help loosen all those delicious browned bits stuck to the pan and keep the dish perfectly juicy.

Step 3: Add the Cabbage and Green Onions

Dump in the entire bag of pre-shredded coleslaw mix straight onto the skillet, along with your sliced green onions. Toss it through the meat and broth mixture until each piece of cabbage and carrot is coated in those lovely, aromatic flavors. Let this mixture cook, stirring frequently, just until the cabbage softens but still has a little bite.

Step 4: Sauce it Up

Next, drizzle in your soy sauce (or whatever alternative you love) and that fiery Sriracha. Give the whole skillet another hearty stir so every bite gets a burst of salty, spicy, irresistible flavor. Give it a quick taste and adjust the seasoning with a pinch more salt or a dash more hot sauce if you’re feeling brave!

Step 5: Garnish and Serve

Spoon the Egg Roll Bowls with Chicken and Cabbage into your favorite bowls, then shower each one with fresh chopped chives and even more green onions if you’d like. This is your moment to make it look as good as it tastes!

How to Serve Egg Roll Bowls with Chicken and Cabbage

Garnishes

I’m a big believer in fun toppings. A flurry of fresh chives and green onions adds crunch and brightness, but you can also sprinkle on toasted sesame seeds, a little extra Sriracha, or even a squeeze of lime for a tangy twist. These small touches turn simple bowls into a real feast for the eyes.

Side Dishes

Egg Roll Bowls with Chicken and Cabbage are super satisfying on their own, but if you’re coordinating a meal, try serving them over steamed jasmine rice, fluffy cauliflower rice for a lighter touch, or alongside some roasted broccoli for extra greens. I also love them with a simple miso soup or a crisp little cucumber salad.

Creative Ways to Present

For a party-ready presentation, scoop the filling into lettuce cups for a fresh hand-held bite, or stuff them into hollowed-out bell peppers for a rainbow effect. If you’re packing lunchboxes, divide the mixture into meal-prep containers with your chosen sides for a grab-and-go lunch you’ll actually look forward to!

Make Ahead and Storage

Storing Leftovers

Leftover Egg Roll Bowls with Chicken and Cabbage keep beautifully in an airtight container in the fridge for up to four days. I like to store the garnishes separately, so they stay crisp and fresh until serving time.

Freezing

This dish is freezer-friendly, too! Let the mixture cool completely before portioning it into freezer-safe bags or containers. Freeze for up to two months and thaw overnight in the fridge when you’re ready for another bowlful of flavor.

Reheating

To reheat, simply warm your portion gently in a skillet over medium heat, adding a splash of broth or water if it looks a little dry. The flavors develop even more as they sit, so leftovers can taste even better the next day!

FAQs

Can I use a different type of meat?

Absolutely! Egg Roll Bowls with Chicken and Cabbage are delicious with ground pork, beef, or turkey—use whatever you have on hand. Each meat brings its own distinct character to the dish, so mix it up based on your preference.

What if I don’t have pre-shredded coleslaw mix?

No worries at all—just shred up some green and purple cabbage and a carrot or two. It’s a great way to use up extra veggies in the fridge, and you can totally customize the veg mix to your liking.

Is this recipe gluten-free?

It certainly can be. Just swap the soy sauce for tamari or coconut aminos, and double-check that your hot sauce and broth are gluten-free. You’ll get all that fabulous flavor, minus the gluten.

How spicy are these bowls?

You control the heat! Start with less Sriracha and red pepper if you’re sensitive to spice, or add a little extra if you love things bold. It’s easy to taste as you go and tweak until you find your ideal heat level.

Can I meal prep these for busy weeks?

Egg Roll Bowls with Chicken and Cabbage are fantastic for meal prep. They reheat perfectly and taste just as good (if not better) after a night in the fridge. Make a double batch and thank yourself later!

Final Thoughts

If you’ve been hunting for a comforting, nourishing meal that’s packed with flavor and comes together faster than takeout arrives, look no further than Egg Roll Bowls with Chicken and Cabbage. Dive in, get creative with your add-ins, and don’t be surprised if this easy, wholesome recipe becomes a regular star in your kitchen!