Egg Roll Bowls with Chicken and Cabbage

I fried some diced mushrooms and zucchini with the onions and then fried the ground chicken. I didn’t have coleslaw mix so I used a 1/4 of a cabbage, 1 shredded carrot, and a small head of cauliflower that I riced up. I added extra red pepper, ginger and soy sauce. I served it with some leftover potato banchan. I found the sweetness of the banchan went well with the dish.

Kinda lacked flavor. Was kinda dry.

Used ground turkey instead of chicken.

Quick and easy. A little bland - maybe more soy sauce.

I had plum sauce when I poor in bowls before serving and during cooking I add celery and shredded carrots

Mine got really wet. Dont know how that happend.

Very easy! I added a little more beef broth and soy sauce. The next time I make it I may add some duck sauce or a tiny bit of brown sugar.

Used ground beef DIRECTIONS 1. To make the egg roll bowl: Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned. 2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat. 3. Cook, stirring frequently until the cabbage is tender. 4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired. 5. Garnish with chopped chives, spoon into bowls and serve your egg roll bowl

Very basic prep that I ran with. First, unless you really LOVE cabbage, a cup will do to mimic an egg roll; also added some shredded carrot, sliced shiitakes, and cellophane noodles cut into bite sized pieces for a spring roll vibe. Also added shallot and Thai sweet chili sauce and didn’t really cook the cabbage and carrot that much. Finally I pivoted to pho finish w fresh lime juice, cilantro, and sliced jalapeños. Oh and bean sprouts for more crunch as a base layer. I made it w ground turkey which was great but ground pork would absolutely nail the egg roll taste.

Added mushrooms. You can really sub any protein imo.

Overall pretty good. Will make some tweaks for my own personal taste preference next time.

It was ok taste a little like egg roll

Loved it!!!

I added a bit more crushed pepper flakes and Sriracha for more spice for personal preference. Overall, a great-tasting dish with loads of flavor and easy to make!

I would skip on the pepper flakes and ginger, I didn't add much ginger but it overtakes the flavor and fights with the pepper.

Wow! So easy and delicious!! I used cabbage, lazy ginger, 3 x garlic cloves and an orange pepper rather than powder. Would definitely make again...soon!!

To make the egg roll bowl: Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned. 2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat. 3. Cook, stirring frequently until the cabbage is tender. 4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning

I used fresh ginger and garlic, added sesame oil, used a little less tamari "soy sauce" then stated, and finally instead of beef broth I used chicken bone broth. Overall, it came out super good and I highly recommend it.

Ok this was AH-mazing. Here's my advice: I used sesame oil like others said, I sauteed fresh minced garlic and sliced green onion whites then added the ground chicken, garlic powder, red pepper, and soy sauce at the same time. That allows the chicken to absorb those flavors, I can totally see how the recipe as written would end up bland. I did use half the broth like others said, but I wish I hadn't because it served it with rice. If you are serving alone or with cauliflower rice, I would do that. If you are serving with regular rice, use the full broth amount. I also added 2/3 of the cabbage mix, cooked it down, then added the last 1/3 and only cooked a couple minutes so it would still be somewhat crunchy. It turned out awesome!!

Super easy to make. All the good stuff of an egg roll without the greasiness. Made it with frozen hamburger meat since I was out of chicken, added extra ginger.

Added more soy sauce, onion, and ginger than the recipe called for. Also added 2 cloves of fresh garlic minced.

Forgot a picture. It was fine. Good concept, but I’d make my own recipe for it next time. Bland and just odd.

I used chopped chicken breasts, instead of ground chicken. I served it with rice for my kids, and I ate it with cauliflower rice. I did not add sriracha, and only did a tiny bit of crushed red pepper, and my kids still said it was a little spicy. I added both of them to my plate though. It was really good! I'd definitely make it again!

Sounds like a great idea. Is not a great idea.

If you like 🔥 add serrano peppers to this a great low carb dish

Also cooked chicken in Sesame oil and used 1/4 cup broth as other users suggested. Splash of lime juice & 2 Tbsp soy instead of just 1. Added Sesame Seeds.

I left out the chicken and added mushrooms instead. Used this as filling for lettuce wraps after draining off the broth. Egg ribbons on top made this a picture perfect meal!

I used sesame oil instead of vegetable oil. Added soy and sriracha at the same time as the coleslaw and broth. For the broth, only used 1/3 cup of chicken per the notes of it retaining too much liquid. I didn’t experience that issue with this adjustment. Cooking in a wok helped I think. It also wasn’t overly spicy as some of the notes suggested -very well balanced. Ended up adding more soy to my bowl, so might incorporate more in the recipe next time. #savory

I think if I ever make this again I'm going to cut down on the broth. At the end it had a bit too much liquid. The flavor the first night was excellent, but I'm not sure how well it will keep for leftovers. I'll try to update once I know that part. EDIT: fantastic for leftovers.

This was good! A little spicier than expected, so next time I would use less Sriracha. It's basically just a stir fry, but easy and tasty.

Really easy and reheats well!

Super yummy! Took out cayenne and cut back on hot sauce for kiddo

Taste really good and was easy to prep. The soy sauce can come through a little strong so be careful of that. I used fresh ginger that was leftover but I think ground still would've been okay. I wish I had added the soy sauce a little earlier so it could cook down a little bit more. This meal was a little more moist then I thought it would be.

Added shrimp and put over brown rice.

Recommend serving with lettuce wraps to give it more of a crunch. Great Recipe!