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egg roll bowls with bang bang sauce

Egg Roll In A Bowl

  • Author: One Lovely Life
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free


Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo & Whole30 friendly)



For Egg Roll Bowls:

  • 1/2 Tablespoon olive oil
  • 1 pound ground chicken breast (can sub ground turkey, pork, or beef)
  • 1/2 onion, diced (about 1/2 cup)
  • 1 1/2 teaspoon minced fresh ginger
  • 2 cl0ves garlic, minced
  • 2 carrots, peeled and shredded (about 3/4 cup)
  • 1 (14-oz) bag coleslaw mix*
  • 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo)**
  • 1 Tablespoon rice vinegar (or cider vinegar for paleo)
  • 12 teaspoon toasted sesame oil
  • 2 green onions, sliced

Optional, To Serve:

  • Bang Bang Sauce, Sriracha, Sriracha mayo, sweet chili sauce, etc. 


  1. Cook The Chicken. Heat olive oil in a large nonstick skillet over medium heat. Add ground chicken breast to the pan and cook 5-7 minutes, stirring to break the meat into small pieces until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don’t drain it.)
  2. Add Aromatics. Next, add garlic, ginger, and diced onion and cook an additional 3-4 minutes to soften slightly. The onion will begin to turn translucent.
  3. Start Adding Veggies. Then, add grated carrot and 1/2 of the coleslaw mix. Drizzle with tamari, rice vinegar, and sesame oil. Cook 1-2 minutes, or until the cabbage starts to wilt a bit.
  4. Add Remaining Slaw and cook 1-2 minutes more, or until the cabbage is starting to soften.
  5. Finish With Green Onion. Sprinkle with sliced green onion and stir to combine.
  6. Serve & Store. Enjoy warm from the skillet. Store leftovers in an airtight container 3-4 days in the fridge.


  • USE A LARGE SKILLET. While you *can* make this recipe in a 10-inch skillet, it will be VERY full. A 12-inch skillet will give you much more room to work with.
  • GROUND MEAT. Feel free to use lean ground pork, ground beef, or ground turkey instead!
  • CAN’T FIND COLESLAW MIX? No problem! Use 5 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1/2 cup additional shredded carrot.
  • PALEO & WHOLE30 NOTES – This egg roll bowl can easily be paleo & Whole30 compliant by using a few simple swaps. First, use coconut aminos in place of the gluten free tamari. Second, use apple cider vinegar in place of the rice vinegar. Easy-peasy!
  • MORE FLAVOR. To add more flavor, try serving with bang bang sauce, sriracha or sriracha mayo, sweet & sour sauce, a pinch of 5 spice powder, red pepper flakes, or black pepper.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: egg roll bowl, egg roll in a bowl,