Egg Roll Bowl with Chicken and Cabbage – All of the great flavor of Egg Rolls, without the carbs! Cooked in a skillet, without the fried wrapper, this egg roll bowl recipe with chicken is super easy to make and so nourishing. The best low carb, paleo, and gluten-free way to enjoy your favorite takeout food. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Egg Roll Bowls
- 1 lb (450g) ground chicken or any other meat you would like (beef, pork, turkey…)
- 2 tablespoons vegetable oil
- 1 bag pre-shredded coleslaw mix
- 1 medium onion, minced
- 2 green onions, sliced
- 1/2 cup (125ml) beef or chicken broth
- 1 tablespoon low-sodium soy sauce (or coconut amino or tamari)
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon Sriracha (or any hot sauce of your choice)
- 1 tablespoon fresh ginger (or ginger powder)
- Salt and fresh cracked pepper, approx. 1/2 teaspoon each
- Fresh chopped chives, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the egg roll bowl: Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.
2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat.
3. Cook, stirring frequently until the cabbage is tender.
4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired.
5. Garnish with chopped chives, spoon into bowls and serve your egg roll bowls plain or over cauliflower rice. Enjoy!
Photo credit: © Eatwell101.com
Tips for the egg roll bowls recipe
- This egg roll bowl recipe is easily adaptable to the Instant Pot. Brown meat with onion in saute mode, then add spices, broth, sauces, and coleslaw mix on top. Cook for 2 minutes. Easy!
- If you would like more taste, serve the egg roll bowl with a drizzle of sesame oil on top.
How and how long to keep the eggroll bowl leftovers?
These egg roll bowls keep for up to 2 days in the refrigerator kept in an airtight container.
More bowl recipes you might like
- Keto Burrito Bowl with Beef and Cauliflower Rice
- Teriyaki Salmon Bowl
- Chicken Burrito Bowls with Cauliflower
- Meal Prep Grilled Chicken Veggie Bowls
Photo credit: © Eatwell101.com
Egg Roll Bowls with Chicken and Cabbage
by eatwell101
Yield: 4 Servings Prep Time: 10 min Cook time: 10 min
This chicken egg roll bowl recipe is super easy to make, and so nourishing. All of the great flavor of Egg Rolls, without the carbs!
Ingredients you need for the Egg Roll Bowls with Chicken and Cabbage
Directions
1. To make the egg roll bowl: Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.
2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat.
3. Cook, stirring frequently until the cabbage is tender.
4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired.
5. Garnish with chopped chives, spoon into bowls and serve your egg roll bowls plain or over cauliflower rice. Enjoy!
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