Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

Bynova cole February 11, 2026February 11, 2026

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the delicious flavors of classic egg rolls without the wrapping. This quick and easy dish combines tender chicken, crunchy vegetables, and savory seasonings for a satisfying meal perfect for busy weeknights.

The image shows a close-up of a bowl filled with stir-fried chicken and vegetables. The dish has a mix of small, light brown chicken pieces, light green cabbage chunks, dark purple cabbage bits, and bright green chopped scallions, all cooked together with a glossy sauce. There are also tiny orange carrot bits and onions visible. Black chopsticks are picking up some chicken and vegetables from the bowl. The bowl is white and sits 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: Heat the sesame oil in a large skillet 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 minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for another 3-5 minutes until the vegetables are tender but still crisp.
Step 4: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste the dish and adjust the seasoning 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 extra flavor if desired.

Tips & Variations

Use tamari instead of soy sauce to make this dish gluten-free without sacrificing flavor.
For extra protein, add cooked shrimp or tofu instead of chicken.
Swap ground ginger for fresh grated ginger for a brighter, fresher taste.
Add a handful of chopped peanuts or cashews for extra crunch and richness.

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. Avoid reheating too long to keep the vegetables crisp.

How to Serve

The image shows a white bowl filled with a stir-fry dish consisting of three main layers. The bottom layer is shredded cabbage in pale green and white hues mixed with thin orange carrot strips, creating a soft texture. The second layer is browned ground meat scattered evenly throughout, giving a crumbly, textured look with a rich brown color. The top layer includes small sprigs of fresh green cilantro and bits of purple cabbage, adding a fresh pop of color. The bowl is placed on a white marbled surface with a light blue cloth partially visible to the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the chicken and substitute with tofu, tempeh, or extra vegetables for a delicious vegetarian version.

Is this recipe gluten-free?

It can be gluten-free by using tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

nova cole