Main Meals/ Recipes

Egg Roll in a Bowl

A blue and white floral bowl is filled with Egg Roll in a Bowl with wooden chopsticks placed across the top of the bowl. A multi colored floral towel is around the bowl and the bowl is on a wood backdrop.

 Hey ya’ll! Happy Monday friends! I know so many of you have waited so patiently for me to get this recipe for Egg Roll in a Bowl up and I FINALLY managed to get it typed and published! Yay! 😛 There is really nothing quite like an egg roll in a bowl to satisfy a serious Chinese food craving in a healthy way and all in the comfort of your own home and kitchen.

I don’t know about you guys, but I have a big love for Chinese food and it’s actually a weakness of mine. I’m a recovering Chinese food addict! haha! I love it so much but most of the time, the Chinese food we eat at restaurants just isn’t healthy, so I decided to start making my own, healthier versions, like this egg roll in a bowl.

A white and blue floral bowl is filled with Egg Roll in a Bowl with two wood chopsticks placed over the top of the bowl. A floral, multi-colored towel is around the bowl and the bowl sits on a wood back drop.

 If you guys follow me on Instagram, you know I have recently started a health and fitness journey that I have talked about somewhat here as well. Last week was my first full week working out at the gym, and I’m also working with a nutritionist to learn proper nutrition and how I can utilize food as fuel in my body. I’m also learning the foods that have the fastest metabolic burn rate and those with the slowest. It’s all fascinating and I am so excited to start on this journey! I can’t wait to share more with you all as I learn and grow.


Since working out at the gym fives days last week and making an effort to eat good, clean, whole foods, I have lost five pounds! I know most of that is probably water weight, but I was still so excited to see that loss on the scales!

A white and blue floral bowl is filled with Egg Roll in a Bowl with two wood chopsticks placed over the top of the bowl. A floral, multi-colored towel is around the bowl and the bowl sits on a wood back drop.

Okay, so enough about me, let’s get down to the nitty gritty – the food! haha! 🙂

I started out with 1 pound of ground chicken and added it to a large skillet to brown.

I used this fancy contraption to break up the meat as it cooked, but a spatula or wooden spoon will do just as well.

A large black skillet with browned ground chicken in the skillet with a red spatula.

 Once the chicken browns, you will want this ground ginger and ground white pepper on hand, because these are your two main staples for seasoning Chinese food.

A container of Organic ground ginger and ground white pepper on a black, granite counter top.

 Sprinkle the seasoning over the ground chicken (about 1/4 of a teaspoon of ground white pepper and 1 teaspoon of ground ginger) and then stir the seasoning in.

A large black skillet with ground chicken seasoned with ground ginger and ground white pepper.

 Now that the chicken is cooked and seasoned, add in 16oz of tri-colored coleslaw mix. I hope you’re using a really large, deep skillet because you’re going to need every inch of space you have to stir this all in!

A large black skillet with tri-colored coleslaw in the skillet.

 Once the coleslaw mix has been added, slice an orange in half, remove any seeds, and squeeze the orange juice over the cabbage in the skillet.

A large black skillet with tri-colored coleslaw in the skillet and half of an orange held over the skillet.

 Once you’ve squeezed that orange for all it’s worth, use a fork to scrape out some of the pulp and add it in as well. This just gives this egg roll in a bowl a little extra flavor.

A large black skillet with tri-colored coleslaw, fresh squeezed orange juice, and the pulp from the orange.

 Now it’s time to add the other seasonings. I started out with two tablespoons of Liquid Aminos.

Liquid Aminos are just a healthier alternative to Soy Sauce but Soy Sauce as well as Fish Sauce and Coconut Aminos can also be used.

A bottle of Liquid Aminos held beside a large black skillet that contains tri colored coleslaw and orange pulp.

Drizzle 1/2 of a tablespoon of Pure Sesame Oil over the egg roll in a bowl in the skillet.

Sesame Oil gives the cabbage a wonderful, toasted flavor and also helps the cabbage to wilt some as it cooks.

A large black skillet with tri-colored coleslaw and orange pulp in the skillet. A hand is holding a bottle of pure sesame oil beside the skillet.

Stir the Liquid Aminos and Sesame Oil into the ingredients in your skillet until all ingredients are well combined.

A large black skillet with tri-colored coleslaw, cooked, ground chicken, ground ginger, and ground white pepper.

 Now that the other ingredients are well combined, add in 2 tablespoons of Beijing Sweet & Tangy Sauce, and  2 tablespoons of Stir Fry Sauce.

A large black skillet with tri-colored coleslaw, cooked ground chicken, ground ginger, ground white pepper, Beijing Sweet and Tangy Sauce, Stir Fry Sauce, and Liquid Aminos.

 Stir those two sauces into the egg roll in a bowl and you’re ready to serve and eat!

A large black skillet with Egg Roll in a Bowl in the skillet.

 I served my egg roll in a bowl with some salted and halved peanuts on top as garnish and to give it a little extra crunch but another tasty option is sliced almonds, diced green onion, or wonton strips.

A white and blue floral bowl is filled with Egg Roll in a Bowl with two wood chopsticks placed over the top of the bowl. A floral, multi-colored towel is around the bowl and the bowl sits on a wood back drop.

 I hope you all enjoy this fast and easy, yet totally delicious recipe for egg roll in a bowl!

Share your Speedy Spatula creations with me on Instagram so that I can see what you’re whipping up in your kitchen. 🙂

Happy feasting, my friends!

 

 

 

 

Egg Roll in a Bowl

A delicious, fast and healthy way to enjoy a classic Asian Egg Roll without all of the extra calories! 

Course Main Course
Cuisine Chinese
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 6 cups
Author Amy - The Speedy Spatula

Ingredients

  • 1 lb ground chicken
  • 16 oz tri-colored coleslaw mix
  • 1/2 tbsp Sesame Oil
  • 2 tbsp Liquid Aminos
  • 2 tbsp Stir Fry Sauce
  • 2 tbsp Panda Express Beijing Sweet & Tangy Sauce
  • 1 tsp organic ground ginger
  • 1/4 tsp ground white pepper
  • 1/2 orange
  • halved, salted peanuts for garnish

Instructions

  1. Place the ground chicken in a large skillet and cook it, on medium high heat, using a spatula or another utensil to break the meat apart as it cooks. 

  2. Once the chicken is cooked, add in the bag of coleslaw and drizzle with the seasame oil, then stir to well combine.

  3. Add in the ground ginger, ground white pepper, stir fry sauce, liquid aminos, sweet & tangy sauce, and stir well.

  4. Squeeze the orange half over the ingredients in the skillet until all of the juice is squeezed out and then add in some of the pulp from the orange.

  5. Stir well and continue cooking the coleslaw until it is slightly wilted (about 5 minutes).

  6. Once cooked, remove the coleslaw from the skillet and serve in bowls with halved, salted peanuts sprinkled on top.

Recipe Notes

Liquid Aminos can be replaced for Coconut Aminos, Soy Sauce, or Fish Sauce. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party

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