Are you craving egg rolls but don’t want to order take out? This egg roll in a bowl recipe will satisfy your take-out craving without all the salt! Plus, it is a great way to sneak in some tasty veggies!
Why Egg Roll in a Bowl?
This recipe is the perfect quick and easy weeknight dinner! The whole meal comes together in about 30 minutes. Plus, it is a much healthier version of take-out egg rolls.
Of course, egg rolls are traditionally fried. Which adds quite a few extra calories and unhealthy fat. This egg roll in a bowl recipe has all the great flavor of traditional egg rolls without the fried shell. You will still get some satisfying crunch from the crispy wontons on top!
Lower Sodium Egg Roll
Take-out egg rolls are usually packed with sodium. One egg roll has about 550mg of sodium, or, about a quarter of the sodium you should have for an entire day! This egg roll in a bowl recipe has about half the sodium of take-out egg rolls. Plus, this recipe can be your entire meal! I don’t know about you, but I certainly would not be full after just one egg roll!
This recipe is packed with flavor from fresh ginger, garlic, lime juice and green onion. Rather than getting flavor from salt and a ton of soy sauce.
Want to make this recipe even lower in sodium? Swap out the low sodium soy sauce for coconut aminos*!
Vegetarian Egg Roll in a Bowl
This egg roll in a bowl can easily be made vegetarian. Simply swap out the chicken for an extra 8oz of mushrooms. Or, substitute tofu for the ground chicken.
I like to serve this egg roll in a bowl over rice. It is also delicious over some rice or other type of Asian noodles. Or, if you are wanting to limit carbs, this recipe is tasty as is.
Egg Roll in a Bowl
- 2 tsp sesame oil divided
- 1 lb ground chicken
- 14 oz bag coleslaw mix
- 8 oz white mushrooms sliced
- 4 cloves garlic chopped
- 4 green onions sliced, whites & green separated
- 2 tbsp white vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp fresh ginger grated
- 1 lime
- 1 tsp Sriracha (or your favorite hot sauce)
- 1 tsp cornstarch
- 3/4 cup fried wonton strips
- In a large sided skillet, heat 1 teaspoon of sesame oil over medium high heat. Add chicken and cook until browned.
- Add coleslaw mix, mushrooms, garlic and white parts of green onion. Cook until cabbage is tender, about 10 minutes.
- Meanwhile, prepare sauce. Whisk vinegar, soy sauce, ginger, juice from 1/2 the lime, Sriracha, remaining 1 teaspoon sesame oil and cornstarch together.
- Add sauce to chicken & cabbage mixture. Cook 1-2 minutes, until well combined.
- Serve garnished with sliced green parts of green onion, lime wedges and 2 tablespoons wonton strips per serving. Serve over rice if desired. Enjoy!
*Please note that this post contains clearly identified affiliate links. If you click on these links and choose to make a purchase, I may receive a commission (at no cost to you). As an Amazon Associate I earn from qualifying purchases.
17 thoughts on “Egg Roll in a Bowl”
wouldn’t be okay to make this recipe and wrap in egg roll wrappers and bake in the
“Real” egg rolls I am familiar with contain a small amount of shrimp, rather than chicken. Maybe i’m wrong – I have celiac disease so haven’t had one for many years. Is there some reason you used chicken rather than shrimp? My interest is for my father, who has very low kidney function. Thanks in advance.
Nope! You could definitely substitute shrimp in this recipe if you wanted.
The recipe states that 2 tsp sesame oil is divided, but doesn’t say where the other tsp goes. Also, it states that the garlic cloves are divided, but doesn’t state where the the other half goes.
Good catch! Fixed.
This sounds absolutely delicious! Can hardly wait to try this! Thank you so much. If I might ask, what would be some appropriate sides with this ? Thank you.
I honestly think this is a meal all in itself! For a whole meal, you’d probably want to eat a couple “servings” of it as defined in the recipe. You could always add some steamed peapods with it if you wanted to mix it up!
Melanie this seems awfully low for a meal. This is only 151 calories and I need about 1800 a day. Is there something I am missing? Thank you Ed
It would be terribly low in calories if this is all you ate for the meal! I would certainly add some side dishes or eat more than 1 serving!
Loved everything about this recipe and dish! Adjusted the garlic & ginger down a bit for our taste. It was great to use the whole bag of slaw and the whole box of mushrooms, so no fretting over using them up! Thank you!
Thank you Nita! I agree it is nice to just use the WHOLE container of an ingredient. I hate having little bits of things leftover 🙂 So glad you enjoyed it!
Thanks, Melanie… and what a delicious way to consume healthy cabbage & mushrooms!
I loved this! I made it with ground turkey since that it’s what i had on hand, and liquid aminos instead of soy. Do you have a way of lowering the potassium? 515 mg seems high
Hello! I am SO glad you liked it! I love it too. Usually a potassium intake around 2,000mg is considered low for people who have high blood potassium. Since this recipe is nearly an entire meal, providing 1/4 of your daily potassium is totally do-able! If you need to go lower, cutting back on the chicken and/or mushrooms it would lower it a bit. Hope that helps!
This is such a delicious recipe- it has made it into our staple weekly meal. It’s super flavorful and I love feeling safe eating it as a kidney stone maker. I am so excited to try more of your recipes!!
Ahh! Thank you SO SO much for your comment. This honestly made my day! I love it too 🙂 One of my goals this year is to post recipes more frequently, so please stay tuned for more!