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20-Minute Egg Roll Bowls Recipe

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★★★★★

4.3 from 66 reviews

This quick and flavorful 20-Minute Egg Roll Bowl combines savory ground chicken, fresh vegetables, and scrambled eggs with classic Asian-inspired sauces for a delicious and healthy meal that’s ready in no time. Perfect for a weeknight dinner, these bowls capture the essence of traditional egg rolls without the hassle of rolling and frying.

Ingredients

Scale

Protein

  • 1 pound ground chicken
  • 3 large eggs, whisked

Vegetables and Aromatics

  • 4 scallions, thinly sliced (separate white and green parts)
  • 3 large cloves garlic, minced
  • 1 tablespoon grated or minced fresh ginger
  • 1 (14-ounce) bag cole slaw (shredded cabbage and carrots)

Sauces and Oils

  • 2 tablespoons neutral oil, divided (such as vegetable or canola oil)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil

Seasoning and Garnish

  • Fine sea salt and freshly-ground black pepper, to taste
  • Furikake seasoning or toasted sesame seeds, for garnish
  • Optional: cooked rice or noodles, for serving

Instructions

  1. Cook the chicken: Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken and season with fine sea salt and freshly ground black pepper. Cook the chicken until nicely browned, breaking it up with a wooden spoon as it cooks, until fully crumbled and cooked through. Transfer the cooked chicken to a clean bowl and set aside.
  2. Sauté aromatics and cole slaw: In the same skillet, add the remaining tablespoon of oil along with the white parts of the scallions, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly to release their flavors without burning. Add the bag of cole slaw to the skillet and cook, stirring occasionally, for about 2 minutes until the cabbage and carrots are slightly wilted but still retain some crunch.
  3. Cook the eggs: Push the cole slaw mixture to one side of the skillet. Pour the whisked eggs into the empty side and cook, gently scrambling them by breaking them into small pieces as they set, until fully cooked but still tender.
  4. Combine all components: Return the cooked ground chicken to the skillet. Add the hoisin sauce, low-sodium soy sauce, toasted sesame oil, and the green parts of the scallions. Toss all the ingredients together thoroughly until evenly combined and heated through. Taste and adjust the seasoning by adding more hoisin or soy sauce as needed.
  5. Serve: Serve the egg roll mixture warm, either on its own or over a bed of cooked rice or noodles if desired. Sprinkle generously with furikake seasoning or toasted sesame seeds for a final touch of flavor and texture. Enjoy immediately for the best taste and texture.

Notes

  • You can substitute ground chicken with ground turkey or pork if preferred.
  • For a gluten-free version, use tamari or a gluten-free soy sauce and ensure the hoisin sauce is gluten-free.
  • If you like a bit of heat, add some crushed red pepper flakes or a dash of sriracha when combining the ingredients.
  • Furikake seasoning adds a delicious umami flavor but toasted sesame seeds work well as a substitute.
  • Serve with steamed rice or your favorite noodles to make this dish more filling.

Keywords: egg roll bowl, ground chicken recipe, quick dinner, Asian stir-fry, hoisin sauce, cole slaw recipe, easy weeknight meal

Find it online: https://epicrecipebox.com/20-minute-egg-roll-bowls-recipe/