Egg Roll Bowls with Chicken and Cabbage 5 Easy Pro Lite yum

Egg Roll Bowls with Chicken and Cabbage. A quick, gluten-free, protein-packed bowl version of classic egg rolls that fits busy families on weeknights. I’m a busy mom. Skinny Taste helps other moms and professionals bring nourishing meals to the table. I wanted something comforting, flavorful, and wholesome in under 30 minutes. Ground chicken, crunchy cabbage, and carrots meet garlic, ginger, and sesame. In a skillet that uses pantry staples and leaves little cleanup. If you crave a familiar, kid-friendly weeknight dinner that comes together fast, keep reading.

what make this Egg Roll Bowls with Chicken and Cabbage special

Egg Roll Bowls with Chicken and Cabbage feel special because they fuse comfort with speed. I’m a busy home cook who loves meals that arrive on the table clean and bright. This bowl brings familiar egg roll flavors without frying or extra fuss. It’s gluten-free, budget-friendly, and ready in about 25 minutes. A one-pan method keeps kitchens calm and cleanup simple. The cabbage stays crisp, the chicken stays juicy, and ginger brightens every bite. Topped with green onions and a splash of sesame, it feels special enough for guests. And it adapts to kids, coworkers, or a mom’s solo dinner.

Why this dish feels like a familiar comfort without the fuss

These bowls taste like a warm hug after a busy day. Garlic, ginger, and sesame do the comforting work, not complicated steps. Best of all, the texture stays lively with crisp cabbage and juicy chicken.

The gluten-free, weeknight-friendly advantage of the bowls

Gluten-free soy sauce or tamari keeps it safe for gluten-sensitive families. Weeknights sing when dinner comes together in one pan. Only a handful of ingredients stand between you and a complete meal.

A quick, one-pan solution that suits busy moms and professionals

One skillet, minimal washing, maximum flavor. That single pan story is a blessing when deadlines loom. Plus, leftovers are forgiving and easy to reheat.

Why You’ll Love This Egg Roll Bowls with Chicken and Cabbage

I know weeknights are a sprint, and Egg Roll Bowls with Chicken and Cabbage are my pocket of calm.
This dish comes together in about 25 minutes in one pan, with pantry staples.
It feels like a hug you can eat, bright and comforting, without messy cleanup.

Fast, hands-off prep that fits a packed schedule

Egg Roll Bowls with Chicken and Cabbage let you skip dozens of pots and pans.
Searing the chicken in a single skillet delivers flavor fast.
Chopped veggies and simple sauces do the rest, standing by for when the timer rings.

Protein-packed goodness with lighter, crisp veggies

Ground chicken provides lean protein without heaviness.
Cabbage and carrots add crunch and color instead of extra carbs.
Garlic, ginger, and sesame wake the flavors without overpowering them.

Kid-friendly flavors that still feel like a treat

The flavors stay gentle yet satisfying, perfect for picky eaters.
Offer extra toppings like sesame seeds or extra green onions for fun textures.
Keep a side of sriracha on standby for grownups who like a zing.

Ingredients Egg Roll Bowls with Chicken and Cabbage

Egg Roll Bowls with Chicken and Cabbage are measured for four servings. I designed this list to help you shop fast and cook with confidence. Optional substitutions keep it flexible—swap ground turkey or add mushrooms if you have them.

• 1 lb ground chicken — lean protein; browns quickly and evenly.
• 4 cups shredded green cabbage — adds crunch and bulk with few calories.
• 1 cup shredded carrots — color, sweetness, and gentle texture.
• 3 green onions, sliced — mild onion flavor and bright green color.
• 2 cloves garlic, minced — aromatics that wake the skillet.
• 1 tbsp grated fresh ginger — sharp, sunny warmth to brighten the dish.
• 2 tbsp gluten free soy sauce or tamari — umami depth without gluten.
• 1 tbsp sesame oil — toasty aroma; use sparingly for best impact.
• 1 tsp rice vinegar — a touch of brightness to balance richness.
• ½ tsp black pepper — gentle lift without overpowering heat.
• 1 tbsp olive oil — helps browning and prevents sticking.
• Optional toppings: sesame seeds, extra green onions, sriracha — adds texture and heat as you like.

Notes: Gluten-free soy sauce or tamari keeps the dish gluten-free. Prep time is 10 minutes and total time about 25 minutes, making weeknights easy. Leftovers stay fresh in an airtight container for 2–3 days.

Printer-friendly tip: Copy these ingredients into a printable card or use the site’s print option. Keep a hard copy handy for quick shopping and weeknight meals. This small step saves time and keeps meals on track.

How to Make Egg Roll Bowls with Chicken and Cabbage

Egg Roll Bowls with Chicken and Cabbage come together quickly.
I reach for a hot skillet and a simple plan.
This weeknight favorite keeps kids full and adults relieved.

Step 1: Brown the chicken for Egg Roll Bowls with Chicken and Cabbage

I heat olive oil in a large skillet over medium.
Then I crumble in 1 pound ground chicken and let it brown.
This browned base flavors the Egg Roll Bowls with Chicken and Cabbage.

Step 2: Sauté garlic and ginger for Egg Roll Bowls with Chicken and Cabbage

Next, I add minced garlic and grated ginger; cook about 30 seconds.
Keep the heat steady so the aromatics bloom without burning.
The inviting aroma sets the stage for the Egg Roll Bowls with Chicken and Cabbage.

Step 3: Add cabbage and carrots for Egg Roll Bowls with Chicken and Cabbage

Then I toss in 4 cups cabbage and 1 cup carrots.
Stir often until crisp-tender, about 5 to 7 minutes.
The veggies stay bright and add crunch to Egg Roll Bowls with Chicken and Cabbage.

Step 4: Season and finish the dish Egg Roll Bowls with Chicken and Cabbage

Next, I stir in gluten-free soy sauce or tamari.
Add sesame oil, rice vinegar, and pepper.
Cook 2–3 minutes until flavors meld for the Egg Roll Bowls with Chicken and Cabbage.

Step 5: Finish with greens and toppings for Egg Roll Bowls with Chicken and Cabbage

Finally, I remove from heat and fold in green onions.
Top with sesame seeds or sriracha if you like heat.
Serve warm in bowls and enjoy Egg Roll Bowls with Chicken and Cabbage.

Tips for Success

• I keep ingredients prepped and within reach to speed assembly, especially during the final dinner-hour rush.
• I don’t overcook the cabbage; it should stay crisp-tender for a little refreshing bite.
• I taste and adjust the soy sauce and vinegar at the end for balance.
• I reach for a wide skillet to encourage fast, even browning.
• I store leftovers promptly in a shallow container for best texture.

Equipment Needed

For Egg Roll Bowls with Chicken and Cabbage, I reach for a few trusty tools. They’re practical and help weeknights flow smoothly.

• Large skillet or wok
• Spatula or wooden spoon
• Measuring spoons
• Cutting board and knife
• Optional: garlic press
• Alternative: wide sauté pan if you don’t own a wok

Variations

Egg Roll Bowls with Chicken and Cabbage shines with flexible variations.

• Swap in lean pork or ground turkey for a different protein vibe.
• Add thinly sliced mushrooms or bell peppers for extra texture.
• Use cauliflower rice or a small amount of cooked quinoa for a different bowl base.
• Stir in a splash of chili garlic sauce for heat.
• Omit sesame oil for a sesame-free version and use olive oil only.
• Try adding a pinch of sesame seeds or crushed peanuts for crunch.
• For dairy-free meals, rely on olive oil and vinegars for brightness.

These tweaks keep Egg Roll Bowls with Chicken and Cabbage exciting, even on busy nights.

They adapt to crowd sizes and dietary needs.

Print-friendly notes help you plan variations fast for Egg Roll Bowls with Chicken and Cabbage.

Egg Roll Bowls with Chicken and Cabbage Serving Suggestions

When you serve Egg Roll Bowls with Chicken and Cabbage, pair them with rice as base. Cauliflower rice works too. Garnish with green onions and sesame seeds. A side of pickled vegetables or hot sauce. Finish with a cucumber salad to balance richness today. Leftovers are great for lunches.

Egg Roll Bowls with Chicken and Cabbage: Add-Ons and Pairings

These add-ons are my secret helpers for Egg Roll Bowls with Chicken and Cabbage. They boost flavor without extra time or mess.

• Sesame seeds, extra green onions, and a generous drizzle of sriracha for crunch, color, and a little bite.
• A small side of gluten-free soy sauce for dipping, great for kids or guests who crave extra savor.
• Fresh lime wedges to brighten the dish with a citrus kiss that lifts every bite.
• A light miso or ginger dressing makes a quick salad boost when you want greens.

These small touches keep bowls lively for you and your busy family.

Make It Your Own: 5 Flavor Variations for Egg Roll Bowls with Chicken and Cabbage

These five flavor variations help you tailor Egg Roll Bowls with Chicken and Cabbage to your mood and schedule.

Ginger-Garlic Chili Variation

I like to swirl in chili paste and extra ginger for a spicy kick.

Start with a small amount, then adjust to taste.

Ginger brightens the dish while the chili wakes up the palate.

Citrus Sesame Twist

Finish with a splash of orange or lime juice and a pinch of zest.

The brightness lifts the savory base and keeps flavors lively.

I like this finish after the pan simmers for a few minutes.

Asian-Fusion Crunch

Add chopped almonds or peanuts for crunch and protein.

A squeeze of sesame oil ties flavors together.

I love the contrast of toasty nuts with crisp veggies.

Savory Herb Version

Finish with chopped cilantro and a dash of rice vinegar.

The herbs brighten without adding heaviness.

I sometimes sprinkle extra herbs for color.

Slow-Cooker-Friendly Version

Prepare ingredients, then finish in a slow cooker on low for 2–3 hours.

It becomes a hands-off, cozy meal for busy days.

I like serving over rice or cauliflower rice for a complete bowl.

Egg Roll Bowls with Chicken and Cabbage FAQs

I’m a busy home cook juggling meals and deadlines.
I answer common questions about Egg Roll Bowls with Chicken and Cabbage.
Let’s keep dinner simple, fast, and comforting for everyone at home.

Q: Is this recipe truly gluten-free?
A: Yes, use tamari or gluten-free soy sauce to keep it gluten-free.
Tip: Double-check labels; some brands hide gluten in vinegar or flavorings.

Q: Can I add more veggies?
A: Absolutely; try bell peppers, mushrooms, or broccoli for color and nutrition.
Tip: Slice veggies thin for quick cooking and crisp texture.

Q: Can I make this ahead?
A: Yes, you can chop veggies in advance and reheat with the chicken mixture.
Tip: Store in the fridge and reheat gently to avoid soggy veggies.

Q: Is this kid-friendly?
A: Yes, flavors are mild; you can offer sriracha on the side for heat.
Tip: Add extra toppings to keep it fun for picky eaters.

Final Thoughts

Egg Roll Bowls with Chicken and Cabbage makes weeknights feel easy and nourishing. This simple, gluten-free bowl carries familiar comfort of egg rolls without the fry oil or a mountain of dishes. I love how the flavors wake up a tired afternoon, garlic, ginger, sesame, and bright vinegar mingling with crisp cabbage and juicy chicken. It’s flexible enough for picky eaters, budget-minded days, and last-minute meal prep. When deadlines loom, I reach for this one-pan dinner that delivers warmth, texture, and balance in under 30 minutes. Your family’s smiles will be the best finish. I hope you feel the same.

Print