Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

ByMaya Quinn March 4, 2026March 4, 2026

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the delicious flavors of an egg roll in an easy, low-carb bowl. This quick and tasty dish combines tender chicken with crisp vegetables and a savory sauce, perfect for a weeknight dinner.

A close-up of a bowl filled with a stir-fry mix showing small pieces of cooked chicken mixed with chopped vegetables like light green cabbage, bright green onions, bits of purple cabbage, and small orange carrot pieces. The chicken pieces are light brown and look soft, blending with the translucent and slightly glossy cooked vegetables. A pair of black chopsticks is picking up some of the stir-fry from the white bowl, which sits on a white marbled surface. The mix has a textured look with shiny, cooked bits throughout. 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 if desired.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or tempeh and increase the cooking time slightly.
Use fresh grated ginger for a brighter flavor instead of ground ginger.
Adding chopped mushrooms or bell peppers can add extra texture and flavor.
Serve over rice or noodles if you prefer a more filling meal.

Storage

Store leftover egg roll bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain the vegetables’ crispness, avoid overcooking during reheating.

How to Serve

A white bowl filled with a layered dish featuring a base of light brown ground meat mixed with finely chopped green celery and small bits of dark purple vegetables, likely cabbage, mixed with light yellow sliced onions on top. The textures are soft and finely chopped ingredients mix evenly throughout. A silver spoon rests inside the bowl 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 other proteins instead of chicken?

Yes, you can substitute chicken with shrimp, pork, beef, or tofu depending on your preference. Adjust cooking times accordingly to ensure the protein is fully cooked.

Is this recipe gluten-free?

To make this dish gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Double-check other ingredients to ensure they contain no gluten.