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
- 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
- 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.
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).
Easy Unstuffed Egg Roll Bowl {healthy weeknight meal}
- 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
- 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
