Chicken Egg Roll in a Bowl
This deconstructed chicken egg roll is ideal for Sunday meal prep, coming together in under 30 minutes and reheating in just 2 minutes for fast weekday lunches. It stores well for 4–5 days in the fridge and can be frozen up to 2 months, making it great for busy professionals, parents, and anyone tracking high-protein, lower-carb meals. Portion into containers for easy grab-and-go meals that stay flavorful all week.
Equipment
- Large skillet or wok (12-inch)
- Wooden spoon or spatula
- Meal prep containers (glass with snap lids)
- Cutting board
- Knife
Ingredients
- 1 pound ground chicken ground turkey or pork may be substituted
- 1–2 tablespoons sesame oil to taste
- 1–2 tablespoons olive oil to taste
- 1 small sweet Vidalia or yellow onion diced
- 3–4 cloves garlic finely minced or pressed
- 1 teaspoon ground ginger or ginger paste
- 16 ounces coleslaw mix (shredded green cabbage and carrots) one bag
- 1/2 cup reduced-sodium soy sauce or as desired
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/2 teaspoon salt optional, to taste
- 3 green onions sliced thin, for garnish
- 1 tablespoon sesame seeds optional, for garnish
- Hoisin sauce or extra soy sauce optional, for serving
Instructions
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until softened and just golden.
- Add ground chicken. Break it apart and cook 6–8 minutes until fully cooked with no pink remaining.
- Add minced garlic and ground ginger; cook, stirring constantly, for about 60 seconds until fragrant.
- Add the coleslaw mix and toss to combine as the cabbage begins to wilt.
- Pour in reduced-sodium soy sauce; season with black pepper and salt if using. Cook 3–4 minutes until cabbage softens but remains slightly crisp.
- Remove from heat and let cool uncovered for at least 20 minutes for safe storage and best texture.
- Portion into 4 containers. Top with green onions and sesame seeds. Seal, label, and refrigerate.
Notes
- Storage: Refrigerate in airtight containers for 4–5 days. Do not leave at room temperature for more than 2 hours after cooking. For freezing, portion without green onion garnish and freeze up to 2 months; thaw overnight in the refrigerator.
- Reheating: Microwave 2 minutes on high, stirring halfway. For best texture, reheat in a skillet over medium heat 3–4 minutes; add a splash of water or soy sauce if needed.
- Meal prep tip: Cool the mixture uncovered for at least 20 minutes before sealing containers to prevent condensation and sogginess.
- Lower sodium option: Swap soy sauce for coconut aminos and reduce the amount slightly.
- Protein shortcut: Use 2 cups shredded rotisserie chicken; add after cabbage wilts and skip browning.
- Kid-friendly: Skip heat additions and go lighter on pepper; serve cheese on the side if helpful.
- Serving ideas: Over steamed jasmine rice, in lettuce wraps for a low-carb option, or topped with scrambled eggs for breakfast; drizzle with hoisin right before eating for classic egg roll vibes.