Egg Roll Bowls with Chicken and Cabbage bring all those crispy, savory egg roll flavors right to your dinner table without a single drop of oil for frying. This quick weeknight meal delivers 30 grams of protein per serving and comes together in just ten minutes, making it perfect for busy families who still want something delicious and nutritious.
I remember the first time I made this dish on a particularly hectic Tuesday evening. My grandkids were coming over after soccer practice, and I needed something fast but filling. As that sesame oil hit the hot skillet and the garlic started to sizzle, the whole kitchen filled with the most wonderful aroma, just like those egg rolls we’d order from our favorite Chinese restaurant on special occasions. But this version? So much better. Fresh vegetables still had their crunch, the chicken stayed tender and juicy, and cleanup was a breeze with just one skillet to wash. My grandson ate two full bowls and asked if we could have it again the next week. Time to get your skillet ready!
What Makes These Egg Roll Bowls So Special
Growing up in the Midwest, we didn’t have many Asian restaurants nearby, but when we did venture into the city for egg rolls, they were always such a treat. This deconstructed version captures everything I loved about those crispy appetizers while making them accessible for any night of the week.
- Ready in just 10 minutes from start to finish, perfect when you’re racing against the clock
- Packs 30 grams of protein per serving to keep your family satisfied and energized
- Uses simple pantry ingredients you likely already have on hand
- One-skillet preparation means minimal cleanup after dinner
- Easily customizable for picky eaters or dietary preferences
- Budget-friendly without sacrificing flavor or nutrition
I’ve made this recipe countless times for my own family, and it never fails to disappear quickly. Even my pickiest eater, my middle grandson who usually pushes vegetables around his plate, devours the cabbage in this dish.
Ingredient Spotlight
Boneless, skinless chicken breast provides lean, high-quality protein that cooks quickly and stays tender when diced into small pieces; I always cut mine into roughly 1/2-inch cubes for even cooking.
Shredded cabbage forms the heart of this dish with its satisfying crunch and mild sweetness; I prefer using a mix of green and purple cabbage for beautiful color, though all green works perfectly too.
Grated carrots add natural sweetness and a pop of orange color that makes the bowls visually appealing; pre-shredded carrots from the grocery store are a wonderful time-saver on busy nights.
Green onions contribute a mild, fresh onion flavor without overpowering the other ingredients; I’ve learned to use both the white and green parts for maximum flavor.
Fresh garlic brings aromatic depth that makes the whole kitchen smell amazing; in my kitchen, I prefer freshly minced over jarred because the flavor is so much brighter.
Soy sauce delivers that essential umami flavor and saltiness that ties everything together; for gluten-free families, tamari works just as well and tastes nearly identical.
Sesame oil provides a rich, nutty aroma that’s absolutely essential to achieving authentic Asian-inspired flavor; a little goes a long way, so don’t skip this ingredient.
Ground ginger adds warmth and a subtle spicy note that complements the other flavors beautifully; fresh grated ginger works wonderfully if you have it on hand.
How to Make Egg Roll Bowls with Chicken and Cabbage
Step 1. I always start by heating the sesame oil in a large skillet over medium-high heat until it shimmers slightly; this ensures the chicken will get a nice golden exterior.
Step 2. Add the diced chicken to the hot skillet and season generously with salt and pepper; cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through with golden-brown edges.
Step 3. Betty’s tip: Stir in the minced garlic first and let it cook for about 30 seconds until fragrant, then add the cabbage, carrots, and green onions all at once.
Step 4. Cook the vegetables for 3-5 minutes, stirring frequently; I’ve learned that you want them tender but still crisp, not mushy, so don’t walk away from the stove.
Step 5. Pour in the soy sauce and sprinkle the ground ginger over everything, then mix thoroughly to ensure every bite gets coated with those delicious flavors.
Step 6. After years of making this, I always taste and adjust the seasonings at this point; sometimes I add a splash more soy sauce or a pinch of red pepper flakes if my family wants extra heat.
Step 7. Remove from heat immediately once the vegetables reach your desired tenderness; serve hot topped with sesame seeds, fresh cilantro, or a drizzle of Sriracha for those who like it spicy.
Keeping These Egg Roll Bowls Fresh
I typically store leftovers in airtight containers in the refrigerator for up to 3 days, and they actually make fantastic grab-and-go lunches the next day. The flavors continue to meld together overnight, making the second-day bowls almost as good as freshly made, though the vegetables will soften slightly.
Betty’s freezing method works well for this recipe if you want to prep ahead. Let the bowls cool completely, then portion them into freezer-safe containers and freeze for up to 3 months. I like to freeze individual portions so I can thaw just what I need.
For the best texture, I reheat these egg roll bowls in a skillet over medium heat for about 5 minutes, stirring occasionally until heated through. The microwave works in a pinch (2-3 minutes on high), but the skillet method helps restore some of that original crispness to the vegetables. If reheating from frozen, thaw in the refrigerator overnight first for the most even heating.
Perfect Partners for Egg Roll Bowls
Steamed white or brown rice creates a heartier meal and soaks up all those delicious savory juices; my family often requests this served over jasmine rice for a complete dinner.
Crispy wonton strips add that missing crunch element and make the bowls feel even more like traditional egg rolls; you can buy these pre-made or quickly fry wonton wrappers cut into strips.
Fresh cucumber salad with rice vinegar provides a cool, refreshing contrast to the warm, savory bowls; the acidity cuts through the richness beautifully.
Edamame tossed with sea salt makes a protein-packed side that keeps the Asian-inspired theme going; it’s especially great for anyone wanting extra protein.
Simple egg drop soup rounds out the meal with something warm and comforting on cooler evenings; it’s what Betty always served alongside when company came over. For a heartier soup option, try this simple miso soup recipe.
Pot stickers or dumplings turn this into a full Asian-inspired feast when you’re feeding a crowd or celebrating a special occasion.
If you love the flavors in these bowls, you might also enjoy this Asian-inspired beef cabbage skillet or this Chinese chicken with garlic sauce. For another quick protein-packed bowl, check out this Korean ground beef bowl.
FAQs
I recommend using ground poultry if that’s what you have; it cooks even faster and still provides excellent protein, though you’ll miss some of the textural variety that diced chicken offers.
To add heat, Betty’s solution is to stir in red pepper flakes while cooking or serve with Sriracha and chili oil on the side; I usually start with 1/4 teaspoon of red pepper flakes and adjust from there.
Many home cooks find success with chopping all the vegetables up to 24 hours in advance and storing them in separate containers in the refrigerator; this makes the actual cooking process even faster.
Egg Roll Bowls with Chicken and Cabbage
Ingredients
Equipment
Method
- Heat sesame oil in a large skillet over medium-high heat until shimmering.
- Add diced chicken to skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and golden brown.
- Stir in minced garlic and cook for 30 seconds until fragrant, then add cabbage, carrots, and green onions.
- Cook vegetables for 3-5 minutes, stirring frequently, until tender yet still crisp.
- Pour in soy sauce and add ground ginger. Mix thoroughly to combine all flavors.
- Taste and adjust seasonings with additional salt, pepper, or soy sauce if needed.
- Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or Sriracha if desired.
