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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
Stir the Liquid Aminos and Sesame Oil into the ingredients in your skillet until all ingredients are well combined.
Now that the other ingredients are well combined, add in 2 tablespoons of Beijing Sweet & Tangy Sauce, and 2 tablespoons of Stir Fry Sauce.
Stir those two sauces into the egg roll in a bowl and you’re ready to serve and eat!
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.
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!
- 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
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.
Once the chicken is cooked, add in the bag of coleslaw and drizzle with the seasame oil, then stir to well combine.
Add in the ground ginger, ground white pepper, stir fry sauce, liquid aminos, sweet & tangy sauce, and stir well.
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.
Stir well and continue cooking the coleslaw until it is slightly wilted (about 5 minutes).
Once cooked, remove the coleslaw from the skillet and serve in bowls with halved, salted peanuts sprinkled on top.
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