Easy Unstuffed Egg Roll Bowl {healthy weeknight meal}

This Easy Unstuffed Egg Roll Bowl takes convenience to the next level with pre-sliced veggies so you can assemble it without all the chopping. This recipe is a source of lean protein, veggies, and carbohydrates and gives you a balanced weeknight meal in minutes!

In This Post: Everything You Need to Know to Make This Easy Unstuffed Egg Roll Bowl Recipe

Recipe Notes

This Unstuffed Egg Roll Bowl recipe has been a weekday staple meal in my home for years! I love taking advantage of pre-sliced vegetables to reduce the time in the kitchen on weekdays.

This recipe uses pre-mixed slaw and pre-sliced mushrooms to save time washing and slicing (I HATE washing mushrooms, anyone else?!). It seems like a lot of veggies, but everything shrinks down as it cooks.

Ground chicken provides a lean source of protein, and the ginger, garlic, and soy sauce add a light, tasty flavor.

I love serving this dish with basmati rice and sweet & sour sauce. I hope you enjoy this recipe as much as I do! 🙂

Easy Unstuffed Egg Roll Bowl Ingredients

Easy unstuffed egg roll bowl - ingredients
  • Ground Chicken
  • Sliced mushrooms (I purchase pre-sliced mushrooms since they’re the same price without the hassle of washing or slicing!)
  • Coleslaw mix (you can also use fresh cabbage, but I love using pre-packaged coleslaw mix as a time-saving hack)
  • Onion
  • Garlic
  • Ginger
  • Low-sodium soy sauce
  • Sesame oil
  • Rice vinegar
  • Corn starch
  • For serving: cooked basmati rice, sweet & sour sauce, and sliced green onion (optional)

Equipment Needed

Easy Unstufed Egg roll bowl - equipment
  • Large frying pan (stir fry pan will work as well)
  • Cooking utensil, such as a wooden spoon
  • Small bowl to mix sauce ingredients
  • Liquid measuring cups and spoons
  • Chef knife and cutting board

How to Make Easy Unstuffed Egg Roll Bowls

1. In a large frying pan, heat avocado oil over medium-high heat. Add garlic, ginger, and onions. Saute until onions are translucent, about 3 minutes.

Onions, garlic, ginger in a pan

2. Add ground chicken, onion, and mushrooms to the pan. Cook the mixture (crumbling the chicken) until the chicken is no longer pink, about 6-8 minutes.

Easy Unstuffed Egg Roll Bowl

3. While the chicken mixture is cooking, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. Set aside.

Sauce

4. Once the chicken has cooked, add the coleslaw mix and sauce to the pan. Continue cooking, stirring until slaw has wilted, about 3-4 minutes.

Easy Unstuffed Egg Roll Bowl

5. Serve with basmati rice and sweet and sour sauce. Top with sesame seeds and sliced green onion (optional).

Easy Unstuffed Egg Roll Bowls
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Easy Unstuffed Egg Roll Bowl

Easy Unstuffed Egg Roll Bowl {healthy weeknight meal}


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  • Author: Brittany
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Easy Unstuffed Egg Roll Bowl takes convenience to the next level with pre-sliced veggies so you can assemble it without all the chopping. This recipe is a source of lean protein, veggies, and carbohydrates and gives you a balanced weeknight meal in minutes!


Ingredients

Scale
  • 1 tbsp avocado oil
  • 1 lb ground chicken
  • 1 package sliced mushrooms (227g)
  • 1 bag coleslaw mix (397g)
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch

For serving: 

  • Cooked basmati rice
  • Sweet & sour sauce 
  • Sesame seeds, optional
  • Sliced green onion, optional

Instructions

1. Heat avocado oil over medium-high heat in a large frying pan. Add garlic, ginger, and onions. Saute until onions are translucent, about 3 minutes.

2. Add ground chicken, onion, and mushrooms to the pan. Cook the mixture (crumbling the chicken) until the chicken is no longer pink, about 6-8 minutes.

3. While the chicken mixture is cooking, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. Set aside.

4. Once the chicken has cooked, add the coleslaw mix and sauce to the pan. Continue cooking, stirring until slaw has wilted, about 3-4 minutes.

5. Serve with basmati rice and sweet and sour sauce. Top with sesame seeds and sliced green onion (optional).

  • Prep Time: 10
  • Cook Time: 20
  • Category: One pot
  • Method: Stove top

Other Recipes You May Like:

  1. Easy One-Pan Lentil Pasta Recipe
  2. 20-Minute Garlicky Shrimp and Kale Gnocchi
  3. Quick and Healthy Pesto and Goat Cheese Pita Pizza (no prep required)

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