Egg Roll Bowls with Chicken and Cabbage

This "deconstructed egg roll" is a powerhouse of flavor and nutrition. It’s a perfect weeknight dinner because it comes together in under 20 minutes, uses simple ingredients, and is naturally low-carb and gluten-free (if using tamari or coconut aminos).

🛒 Ingredients

The Base

1 lb (450g) Ground Chicken: Lean and high in protein. (Ground turkey or pork also work well).

1 bag (14 oz) Coleslaw Mix: A mix of shredded cabbage and carrots is the ultimate time-saver.

1/2 White Onion: Small diced.

2 cloves Garlic: Minced.

1 tbsp Fresh Ginger: Grated (or 1/2 tsp ground ginger).

2 Green Onions: Thinly sliced (keep whites and greens separate).

The Sauce

3 tbsp Soy Sauce: Or Tamari/Coconut Aminos.

1 tbsp Toasted Sesame Oil: Essential for that authentic "egg roll" nutty flavor.

1 tsp Sriracha or Chili Garlic Sauce: Optional, for a little kick.

1 tsp Rice Vinegar: For a hit of acidity.

Toppings (Optional but Recommended)

Toasted sesame seeds

Wonton strips (for crunch)

Spicy Mayo (Mayo + Sriracha)

Fresh cilantro

🍳 Cooking Instructions

Brown the Meat: In a large skillet or wok over medium-high heat, cook the ground chicken until no longer pink. Break it up into small crumbles as it cooks.

Sauté Aromatics: Add the diced onion and the white parts of the green onions to the pan. Cook for 2-3 minutes until softened. Stir in the garlic and ginger and cook for just 30 seconds until fragrant.

Wilt the Cabbage: Toss in the entire bag of coleslaw mix. Pour the soy sauce, sesame oil, rice vinegar, and sriracha over the top. Stir everything together.

Finish: Cook for another 3-5 minutes, stirring frequently, until the cabbage is tender but still has a slight crunch (don't overcook it into mush!).

Serve: Remove from heat. Stir in the green parts of the green onions. Garnish with sesame seeds or a drizzle of spicy mayo.

💡 Quick Tips & Nutrition

Meal Prep: This recipe reheats beautifully. Store in airtight containers for up to 4 days.

Extra Veggies: Feel free to add sliced mushrooms, bell peppers, or water chestnuts for extra texture.

Low Carb: As written, this recipe is keto-friendly. If you want more substance, serve it over a small bed of cauliflower rice or brown rice.

Protein Swap: If using chicken breast instead of ground chicken, slice it into very thin strips so it cooks quickly and blends with the cabbage.