Love egg rolls? This Easy Egg Roll in a Bowl incorporates all the flavors from delicious egg rolls into a one-dish meal that’s ready in less than 30 minutes and is chock full of veggies! Looking for a nutritionally balanced, gluten-free, or Whole 30 Egg Roll in a Bowl recipe? This is it!
This recipe was originally posted January 16, 2018; Updated March 21, 2021.
What is Egg Roll in a Bowl?
If you were to take all of the delicious filling and seasonings out of an egg roll and put it into a bowl, that is this recipe in a nutshell. It’s healthy (chock full of veggies and no frying required), it’s easy and quick, and it will soon become a family favorite recipe. For busy weeknights, we’re all about meals that can be on the table in less than 30 minutes. This Easy Egg Roll in a Bowl recipe is the perfect meal for when time is not in your favor and you need dinner quick. Another plus of this delicious recipe is that the leftovers reheat ever so nicely. You can make this recipe ahead on your meal prep day (maybe even double the batch) and then quickly reheat portions for satisfying, veggie-filled lunches or dinners throughout the week.
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Ingredients for Egg Roll in a Bowl and Substitutions
This recipe requires minimal prep since you only need to chop the green onions. Here’s what you’ll need to make it happen tonight:
- lean ground chicken or ground turkey – we use 93% lean / 7% fat or use ground pork. For quality, grass-fed and organic meat we recommend Butcher Box.
- broccoli slaw mix – or you can use coleslaw mix instead
- green onions
- fresh ginger – or you can substitute ground ginger
- garlic cloves
- coconut aminos – or you can use low-sodium soy sauce, shoyu, or tamari; for gluten-free, sodium sensitivity, or Whole30, we do recommend using coconut aminos since it is lower in sodium and made from just two ingredients
- Chinese 5-spice powder – this delicious seasoning is good to have on hand for recipes just like this one and our Chinese 5-spice Pork Marinade
- avocado oil, coconut oil, or olive oil
- toasted sesame oil – don’t skip this ingredient as it adds incredible depth of flavor
- rice vinegar – we use the this Rice Vinegar in our kitchens
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How to make Egg Roll in a Bowl
When we say this recipe is easy, we mean it! Here’s how to make our Easy Egg Roll in a Bowl recipe in just three steps.
Step 1: Prepare the sauce by mixing together the coconut aminos, toasted sesame oil, rice vinegar, Chinese 5-spice powder, garlic, and ginger; set this aside.
Step 2: Saute the green onions for a few minutes, then add the ground chicken or turkey and heat until cooked through.
Step 3: Stir in the broccoli slaw mix and the sauce from Step 1. Cook until the veggies are softened, and you’re done!
Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.
What makes the Egg Roll in a Bowl Whole 30 friendly and gluten-free?
Since egg roll wrappers are made from flour and eggs, by skipping the wrappers and focusing on the delicious filling, you’re also skipping out on the grains and gluten, making this recipe appropriate for anyone, and especially those who need a gluten-free recipe or Whole30 version. Other ingredients you don’t want when following Whole 30 (such as added sugars, soy, MSG, or grain-derived additives) don’t appear in our version of Egg Roll in a Bowl because we include a quick homemade sauce that calls for coconut aminos instead of soy sauce.
Why we use coconut aminos to make Egg Roll in a Bowl
As you saw in the video, one of the ingredients this recipe calls for is coconut aminos. If you have yet to try coconut aminos as a substitute for soy sauce, we recommend that you do. It’s a staple in our kitchens and an ingredient we use often. Using coconut aminos in place of soy sauce, shoyu, or tamari is an easy way to reduce sodium, plus it’s Whole30-friendly, it’s flavorful (it doesn’t taste anything like coconut) and it’s made from just two ingredients (just coconut sap and sea salt). Two of our favorite brands are Coconut Secret and Thrive Market.
How to store and reheat Egg Roll in a Bowl leftovers
After you have fully prepared this recipe, store leftovers in a covered container in the refrigerator for up to three days or freeze for up to two months. Reheat leftovers in a skillet misted with nonstick avocado oil spray or 1 teaspoon of avocado oil or melted coconut oil; saute and stir until heated through. Leftovers can also be heated in the microwave if you’re in a pinch for time or not near a stove top.
Other easy, veggie-filled recipes you’ll love:
- ½ cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 5 cloves garlic, minced (about 2 1/2 tablespoons)
- 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger)
- ½ teaspoon Chinese 5-spice powder (*see recipe note below)
- 1–2 teaspoons avocado oil, coconut oil, or olive oil
- 8 green onions, sliced; white/light green and dark green parts separated
- 1 pound lean ground chicken or turkey (we use 93% lean / 7% fat)
- 2 12-ounce bags broccoli slaw mix or coleslaw mix
- Optional toppings: black sesame seeds, sriracha, sliced avocado, and/or fresh cilantro
- In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, garlic, ginger, and 5-spice powder. Whisk to combine then set aside.
- Place a large skillet over medium heat. When the skillet is hot, add the oil and swirl to coat the bottom. Add the white and light green parts of the green onions and cook for 2–3 minutes or until the green onions start to soften, stirring occasionally.
- Add the chicken to the skillet, break it up with a large wooden spoon, and cook for 5–6 minutes or until the chicken is cooked through and no longer pink, stirring occasionally.
- Increase the heat to medium-high. Add the broccoli slaw and sauce. Cook for 6–7 minutes or until the slaw is crisp-tender or cooked to your liking, stirring occasionally.
- Stir in the dark green parts of the green onions, then remove from the heat.
- Serve in bowls, and garnish with sesame seeds, sriracha, sliced avocado, and/or cilantro leaves, if desired.
*to make your own Chinese 5-spice powder, in a small bowl, combine a pinch each (approx 1/16 teaspoon each) of ground cinnamon, ground cloves, ground fennel seed, ground star anise, and ground black pepper
- Serving Size: 1/4 of recipe (2 cups)
- Calories: 299
- Sugar: 9 g
- Sodium: 665 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 23 g
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