Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

ByAndria Russo December 7, 2025December 7, 2025

Introduction

Egg Roll Bowls with Chicken and Cabbage are a quick and flavorful twist on traditional egg rolls, without the frying. This dish combines tender chicken with crisp cabbage and fresh vegetables, all tossed in a savory sauce for a nutritious and satisfying meal.

The image shows a bowl filled with a stir-fry dish consisting of small pieces of light brown cooked chicken mixed with chopped cabbage that is pale green and translucent. There are also small pieces of purple cabbage, bright green scallions, and some tiny orange carrot bits evenly scattered throughout. A pair of black chopsticks are picking up some pieces from the bowl, which is white and sits on a white marbled surface. The texture looks moist and slightly glossy from the cooking sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
4 cups shredded cabbage (green or a mix of purple and green)
1 cup grated carrots
3 green onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
Salt and pepper, to taste
Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
Step 2: Add the diced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through and golden brown.
Step 3: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for another 3-5 minutes until the vegetables are tender but still crisp.
Step 4: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste the dish and adjust seasonings with salt, pepper, or more soy sauce as needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

Use fresh vegetables for the best flavor and texture in your Egg Roll Bowls.
If you enjoy spice, add chili flakes or Sriracha during cooking for extra heat.
For a vegetarian option, substitute chicken with firm tofu or tempeh.
Add bell peppers, snap peas, or broccoli for more variety and nutrition.
Try sliced jalapeños or a spicy sauce to create a spicy version.

Storage

Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days. For longer storage, let the dish cool completely and freeze in freezer-safe containers for up to 3 months. Reheat thoroughly before serving. For best texture, enjoy the bowls soon after cooking.

How to Serve

A close-up image shows a bowl filled with stir-fried chicken and vegetables. The dish has small pieces of light brown chicken mixed with chopped cabbage that is pale green and slightly translucent, pieces of bright green spring onion, small bits of purple cabbage, and fine slices of orange carrot. Black chopsticks are picking up some of the stir-fry from the white bowl, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables can be used, but fresh ones will retain better texture and flavor.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari instead of soy sauce.

Andria Russo