Deconstructed Egg Roll Bowl

This deconstructed egg roll in a bowl has become my weeknight dinner hero — all the flavors of a classic egg roll without the hassle of wrapping and frying. The combination of tender chicken, crisp cabbage, and savory seasonings delivers that takeout taste you crave in just one pan.

I first created this recipe when trying to satisfy my Chinese takeout cravings without the guilt. Now it's on regular rotation in our house, especially on those evenings when I need something nutritious but don't have the energy for complicated cooking.

Ingredients

• Chicken breast: Gives this dish lean protein and makes it filling without excess calories
• Cabbage: Creates the perfect egg roll base with its crisp texture that holds up well to cooking
• Carrots: Add natural sweetness and that authentic egg roll flavor profile
• Cauliflower: Increases the vegetable content while keeping carbs low
• Tamari sauce: Provides all the umami flavor without gluten like regular soy sauce
• Garlic cloves: Infuse the dish with aromatic flavor that makes it taste restaurant quality
• Scallions: Bring a fresh onion flavor and beautiful color as a finishing touch
• Toasted sesame seeds: Add nutty flavor and authentic Asian flair to the finished dish
• Olive oil: Works perfectly to sauté everything together with a healthy fat profile

Step-by-Step Instructions

Prep Work:

Chop all your vegetables into small pieces to ensure quick even cooking. If using chicken breast rather than ground chicken, dice it into small uniform pieces about half an inch in size. Having everything ready before you start cooking makes this recipe come together seamlessly.

Cook The Protein Base:

Heat two tablespoons of olive oil in a large skillet over medium high heat. Add two minced garlic cloves and sauté for just 30 seconds until fragrant but not browned. Immediately add your chicken and cauliflower to the pan. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is almost fully cooked through and beginning to brown slightly.

Add The Vegetables:

Add your chopped cabbage and grated carrots to the pan along with the remaining garlic clove and tamari sauce. Stir everything well to combine. The pan will look very full at first but the cabbage will quickly cook down. Cover with a lid to help the vegetables steam and soften, cooking for another 4 to 5 minutes until the chicken is completely done and the vegetables are tender crisp.

Final Touches:

Remove from heat and taste for seasoning. This is when you can add optional turmeric for color and health benefits or red pepper flakes for heat if desired. Serve in bowls topped with a generous sprinkle of toasted sesame seeds and freshly chopped scallions for the perfect finish.

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This recipe saved me during a particularly busy month when I was working late and needed quick healthy dinners. The combination of protein and vegetables kept me satisfied without weighing me down, and I found myself looking forward to the leftovers for lunch the next day.

Make It Your Own

This egg roll bowl is incredibly versatile and can be adapted based on what you have on hand. Ground turkey works beautifully as a leaner alternative, while ground pork gives a more traditional egg roll flavor. For a vegetarian version, crumbled tofu or tempeh makes an excellent protein substitute.

Serving Suggestions

While this dish is complete on its own, serving it over cauliflower rice creates an even more substantial meal without adding many carbs. For those not watching carbs, steamed jasmine rice makes the perfect bed for soaking up all the delicious sauce.

Storage Tips

This egg roll bowl stores beautifully in airtight containers in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and improve after a day in the fridge. Just reheat gently in the microwave for about 90 seconds or in a skillet with a splash of water to prevent drying out.

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This recipe is simple, delicious, and packed with all the flavors of your favorite takeout in a healthy package.

Frequently Asked Questions

→ Can I use other proteins instead of chicken?

Absolutely! Ground turkey, pork, shrimp, or tofu work wonderfully in this dish. For vegetarians, crumbled extra-firm tofu or tempeh makes an excellent substitute. Just adjust cooking times accordingly as different proteins require different cooking durations.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it a perfect meal prep option. Reheat gently in a microwave or in a skillet with a splash of water to prevent drying out.

→ What can I substitute for tamari sauce?

If you don't have tamari, you can use soy sauce (note this won't be gluten-free), coconut aminos (for a soy-free option), or liquid aminos. Each will provide a similar umami flavor profile, though you may need to adjust quantities based on saltiness.

→ Can I add other vegetables to this dish?

This dish is highly adaptable! Feel free to add bell peppers, mushrooms, bok choy, bean sprouts, or water chestnuts for extra texture and nutrition. Just be mindful of cooking times – add firmer vegetables earlier and quick-cooking ones toward the end.

→ What can I serve with this egg roll bowl?

While this dish is complete on its own, you could serve it over cauliflower rice for extra volume, or regular rice if you don't need it to be low-carb. A side of kimchi adds probiotic benefits and complementary flavors, or try a simple cucumber salad for freshness.

→ Is this dish spicy?

The base recipe is mild, but you can easily adjust the heat level by adding more crushed red pepper flakes. For additional spice options, try adding sriracha, chili garlic sauce, or a drizzle of hot sesame oil when serving.