Egg Roll Bowls

So, guys, if you like egg rolls, we love egg rolls—the Fam Clan and I! And this recipe is no exception.

Now, we actually got this from another Fam Clan member, and when she sent it over, I’ll be honest—it sounded a little bizarre. But we love trying new and innovative things, so we gave it a shot. And let me tell you, we are so glad we did!

Think of everything that makes an egg roll amazing—minus the shell. That’s right, all the goodness, none of the deep frying! Now, if you still want that crunch, you can sprinkle some wonton strips on top, but this dish is a total game-changer all on its own. It’s quick, fun, family-friendly, and easy enough to throw together on a busy weeknight.

We loved it so much that we had it for dinner and leftovers for lunch the next day! And the best part? It all starts with a simple coleslaw mix. Yep, that pre-shredded cabbage and julienne carrots in a bag from the produce section? That’s your base! No need for chopping and slicing—just grab and go.

Now, here’s how we made it our way:

• We swapped out the traditional pork for ground chicken because we don’t eat pork.

• We added mushrooms because, well, the Fam Clan loves mushrooms!

• The secret weapon? Ginger paste. It adds that punch of flavor without the hassle of grating fresh ginger.

This dish is light but filling, satisfying but not heavy, and when served over jasmine rice, it’s pure comfort in a bowl.

Now, let’s get to the good stuff—the recipe!

Egg Roll Bowl Recipe

Ingredients:

• 1 lb ground chicken (or your choice of protein)

• 1 bag coleslaw mix (shredded cabbage & carrots)

• 1 cup sliced mushrooms (optional, but highly recommended!)

• 2 cloves garlic, minced

• 1 tbsp ginger paste

• 2 tbsp soy sauce (or coconut aminos for a lower-sodium option)

• 1 tsp sesame oil

• 1/2 tsp black pepper

• 2 scallions, chopped

• 1 tbsp sesame seeds (optional, for garnish)

• Wonton strips (optional, for crunch)

• Jasmine rice, cooked (for serving)

Instructions:

1. In a large skillet, heat a little oil over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks.

2. Add minced garlic, ginger paste, and mushrooms. Sauté for about 2 minutes until fragrant.

3. Toss in the coleslaw mix and stir well, letting it cook down for about 5 minutes until slightly softened but still crisp.

4. Drizzle in soy sauce and sesame oil, then season with black pepper. Stir everything together and let it cook for another 2-3 minutes.

5. Remove from heat and sprinkle with chopped scallions and sesame seeds.

6. Serve over jasmine rice and top with wonton strips if you like that extra crunch!

And that’s it—easy, delicious, and done in under 30 minutes!

Try It & Share!

We know you’re going to love this one! When you make it, don’t forget to share your Egg Roll Bowl pics with us! Tag us on Instagram, TikTok, and Facebook—we’d love to see your delicious creations.

Let us know in the comments—what’s your favorite egg roll filling? Would you add anything extra to this bowl? Let’s chat!