Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

ByOlivia Monroe December 6, 2025December 6, 2025

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the flavors of your favorite egg roll in a quick, healthy bowl. This dish combines tender chicken, crisp cabbage, and vibrant vegetables, making it a perfect weeknight meal that’s both satisfying and nutritious.

The image shows a close-up of a stir-fry dish in a white bowl, filled with small pieces of cooked chicken that are light brown with a juicy texture. Mixed with the chicken are pieces of cabbage that are pale green and slightly translucent, along with small chunks of purple cabbage adding a pop of color. There are also bits of green onion and tiny orange carrot pieces scattered throughout. The stir-fry looks moist and well-cooked, with chopsticks holding a portion on the right side. The bowl is set on a white marbled surface. 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 garlic, cabbage, carrots, and green onions. Cook for another 3-5 minutes until the vegetables are tender yet still crisp.
Step 4: Pour in the soy sauce and add ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste your dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha for added flavor if desired.

Tips & Variations

Use fresh vegetables for the best flavor and crunch in your bowls.
Adjust spice levels by adding chili flakes or Sriracha during cooking.
For a vegetarian version, substitute chicken with firm tofu or tempeh.
Add other vegetables like bell peppers or snap peas for more variety.
Serve over rice or noodles to make the meal heartier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep vegetables crisp, avoid overcooking when reheating.

How to Serve

The image shows a close-up of a white bowl filled with a stir-fry dish. The dish has small pieces of cooked chicken that are light brown with some grill marks. Mixed in are various chopped vegetables, including light green cabbage leaves with a slightly translucent look, purple onion pieces, small orange carrot bits, and bright green scallions. The texture looks soft and slightly glossy from a sauce. On the right side, a pair of black chopsticks is picking up some of the food. The bowl is placed 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 make this recipe gluten-free?

Yes, simply use tamari or a gluten-free soy sauce alternative to keep the dish gluten-free.

What can I serve with Egg Roll Bowls?

These bowls are great on their own or served over steamed rice or noodles. You can also offer additional toppings like chopped nuts, avocado slices, or extra sauces for more texture and flavor.