Why Egg Roll Bowls Became a Weeknight Staple in My Kitchen
The first time I made an egg roll bowl, I honestly didn’t expect much. I was just trying to use up cabbage and had zero interest in deep frying anything. But the moment the garlic hit the hot pan and the sesame oil warmed up, I knew this was going to be a repeat recipe.
Egg Roll Bowls with Chicken and Cabbage give you everything you love about a classic egg roll—savory, slightly sweet, garlicky, and satisfying—without the wrapper or the mess. It’s fast, cozy, and surprisingly filling, even though it feels light. I love how it comes together in one skillet, making it perfect for busy nights when you still want real food.
Simple Ingredients That Deliver Big Flavor
This recipe keeps things straightforward, which is part of its charm. Every ingredient has a purpose, and together they create that unmistakable takeout-style flavor at home.
Ingredients:
- 1 pound boneless, skinless chicken breast, diced
- 4 cups shredded cabbage (green or mixed)
- 1 cup grated carrots
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Optional toppings: sesame seeds, fresh cilantro, or Sriracha
Getting Everything Prepped Before You Start Cooking
This dish moves quickly once the heat is on, so I always prep everything first. Dice the chicken into bite-sized pieces so it cooks evenly. Shred the cabbage finely—too thick and it won’t soften properly. Grate the carrots and chop the green onions, keeping the white and green parts together for ease.
Having everything ready makes the cooking process smooth and stress-free, which is exactly what you want on a weeknight.
Building Flavor from the Pan Up
Heat the sesame oil in a large skillet over medium-high heat. As soon as it warms, you’ll smell that nutty aroma—it’s subtle but sets the tone for the whole dish.
Add the diced chicken to the pan, season with salt and pepper, and let it cook undisturbed for a minute or two so it can brown slightly. Stir and continue cooking until the chicken is fully cooked and lightly golden. This step builds flavor, so don’t rush it.
Bringing the Bowl Together with Chicken and Veggies
Once the chicken is cooked, stir in the garlic, cabbage, carrots, and green onions. The pan will look full at first, but the vegetables cook down quickly.
Cook for a few minutes, stirring often, until the cabbage softens but still has a bit of crunch. I like mine tender with a slight bite—it keeps the dish from feeling mushy and gives it that fresh, stir-fry texture.
Pour in the soy sauce and sprinkle in the ground ginger. Stir everything well so the sauce coats every piece. The smell at this point is incredible—savory, warm, and very hard to resist.
How to Balance Seasoning Like a Pro
Taste the mixture before serving. Depending on your soy sauce and personal preference, you may want a pinch more salt, pepper, or an extra splash of soy sauce.
If you like heat, this is the moment to add Sriracha or chili sauce. I usually keep it mild in the pan and let everyone customize their bowl at the table.
Serving Ideas That Make It Feel Like a Full Meal
Serve the egg roll bowls hot, straight from the skillet. They’re satisfying on their own, but you can also spoon them over steamed rice, cauliflower rice, or even noodles if you want something heartier.
Finish with sesame seeds, chopped cilantro, or a drizzle of chili sauce. Those little extras add texture and brightness that really elevate the dish.
Easy Variations to Keep It Interesting
This recipe is incredibly flexible. Swap the chicken for ground turkey, pork, or shrimp. Add mushrooms for extra umami, or toss in snap peas or bell peppers for more color and crunch.
You can also make it vegetarian by using tofu or just loading up on extra veggies and seasoning generously. I’ve made it dozens of ways, and it’s forgiving every single time.
Storage, Meal Prep, and Leftover Tips
Egg Roll Bowls store beautifully, which makes them great for meal prep. Let leftovers cool completely, then store them in an airtight container in the fridge for up to four days.
Reheat gently in a skillet or microwave. I sometimes add a tiny splash of water or soy sauce to freshen things up. The flavors actually deepen overnight, so leftovers are something to look forward to.
Egg Roll Bowl Questions You Might Be Wondering About
Can I make this ahead of time?
Yes, it’s perfect for meal prep and reheats very well.
Is this recipe low carb?
Yes, it’s naturally low carb when served on its own or with cauliflower rice.
What kind of cabbage works best?
Green cabbage is classic, but a coleslaw mix or Napa cabbage works just as well.
Can I freeze it?
You can, but the cabbage will soften more after thawing. It’s best enjoyed fresh or refrigerated.
Egg Roll Bowls with Chicken and Cabbage are one of those recipes that prove simple food can still be incredibly satisfying. Once you make it, you’ll understand why it earns a permanent spot in the weeknight rotation.
