Easy Egg Roll in a Bowl
- PREP 10min
- COOK 20min
- TOTAL 30min
I’m obsessed with this egg roll in a bowl recipe, which is basically everything we love about egg rolls turned into a lighter, healthier, but still super flavorful bowl. For a lower-carb, high-protein option, serve it as is (thanks to the veggies, it’s hearty enough). Or you can serve it over cilantro lime rice, cauliflower rice, quinoa, or noodles!
If you are short on time, you can use a bag of coleslaw mix to make this, simply substitute it for the cabbage and carrots in the recipe below.
You Will Need
1 ½ tablespoons toasted sesame oil
1 pound ground chicken or ground turkey (450g)
4 cups shredded cabbage (260g)
1 cup shredded carrots (100g)
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
2 to 3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon honey
3 tablespoons chopped cashews or peanuts
¼ cup chopped cilantro leaves
Salt and fresh ground black pepper, to taste
Sriracha or homemade spicy mayo, optional
Directions
1Cook the meat: Heat 1 ½ tablespoons of toasted sesame oil in a preheated large skillet over medium-high heat. Add the ground chicken (or turkey) and cook until no longer pink, breaking it into crumbles, about 10 minutes.
2Add the veggies: When the ground meat is no longer pink and cooked through, toss in the cabbage, carrots, bell pepper, and green onion, and cook until tender, about 5 minutes. At first, it will seem like there are too many vegetables, but with a bit of time, they will wilt down considerably. If you are unable to stir them, cover the skillet with a lid for a minute to help them wilt down a little quicker.
3Make sauce: In a small bowl, stir 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of honey.
4To finish: When the vegetables are tender and the chicken is cooked through, pour over the sauce and add about half of the cilantro. Toss well. Taste, then adjust with salt and pepper (I usually add a pinch of each). Finish with cashews, cilantro, and a drizzle of sriracha or spicy mayo on top.
Adam and Joanne's Tips
- Storing: Keep this in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
- Shortcut: To make this bowl with coleslaw mix, use a 14-ounce bag for the cabbage and carrots.
- Oyster sauce substitute: Hoisin sauce is a great alternative.
- The nutrition facts below are estimates.