Last updated on May 3rd, 2020 at 04:48 pm
O M G. How have I missed out on the whole egg roll in a bowl thing for such a long time? You know, sometimes I think being a rebel without an actual cause isn’t doing me any favor. This egg roll thingy is sooo good. Seriously I had to make my own version, so I made a healthy egg roll in a bowl with chicken and it’s really delicious. Whether you’re doing low carb or no low carb like myself, you’ll like this too.
UPDATE: I made this time and time again and took some new pictures, which I admit aren’t great, but for the lack of light at 3 pm in February – it’s the best I can do, mkay? Okay, I also kept some of the old pictures as well for the nostalgia and all the memories we shared…back to the post…
Not too many ingredients, but a lot of cabbage and I like it. Plus I’m pretty sure this is very close to chicken fried rice without the rice.
It’s one of those recipes that you just can’t stop eating. And it happens to be healthy! I am seriously envisioning myself making this for everyone in my family right now and eating it with them. That will be a fun week.
What Is An Egg Roll?
Putting on my glasses (even though I only have sunglasses) and looking for the Wikipedia result. Ha, there it is, and I quote:
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.Wikipedia.org
See? It’s healthy!
Well, when you remove the thickly wrapped wheat flour skin and the deep drying thing. And the pork.
What Is An Egg Roll In A Bowl?
I have no idea who came up with this concept, but I actually love it. Basically you’re taking the inside of this deep-fried appetizer, so the cabbage, carrot and meat, and turn it into a healthy one-pan dinner that has a lot of fiber, antioxidants and protein and is low in carbs. You then serve it in a bowl and eat it with chopsticks or, like me, with a fork.
Also as you can see, that fork couldn’t wait to start digging into the pan. And I know I shouldn’t be digging into a pan with a fork, because I will damage it.
How Is This Better Than An Actual Egg Roll?
So here, we’re celebrating the filling, not the crispy wrapping that isn’t super good for you (although if I’m eating out and there’s an actual egg roll, I wouldn’t say no. Live a little, okay?).
But this, I actually prefer the egg roll in a bowl to regular egg rolls because:
- it tastes better
- I feel more satiated after eating it
- and I feel lighter
Having all of the healthy nutrients is just really a bonus here.
How To Make An Egg Roll In A Bowl
To make an egg roll in a bowl you’ll need some cabbage and carrots. Or you can also get a coleslaw mix.
I bought red cabbage and chopped it, not too small, but in strips. Then I grated a carrot. And I chopped some cauliflower, it went really well in this dish too.
And then I chopped the chicken, but you can also use ground meat for this (in fact, this is what most recipes say to do).
Now, I think the most important ingredient in this whole egg roll party here is Mr. Garlic. I used 3 cloves of garlic and it made it so good. Seriously, do not be afraid of garlic. Well, if you’re not allergic to it – then run away.
You start adding all of the ingredients step by step to a heated skillet or pan and stirring them. Then cover for a few minutes, cook until the chicken is done and serve. Seriously, all of this took me 15 minutes!
I topped my egg roll bowl with toasted sesame seeds and chopped green onions and I will repeat myself, but…it was so delicious!
I had it the next day too and I think it could’ve lasted for another day in the fridge, but someone’s gotta be the first one to try it. I ate it all already, so it won’t be me today, sorry world.
Let’s talk about changing the recipe a little bit, if you’re on a special diet.
This egg roll in a bowl is naturally gluten-free and low carb. You can make it:
- paleo – use coconut aminos instead of tamari sauce
- vegetarian – use an egg and maybe tofu (if you like it)
- vegan – use tofu (make sure to add flavor to it, before you do add it)!
- 2 1/2 cups cabbage, chopped
- 2/3 cup carrots, grated
- 8 oz chicken breast (ground or chopped)
- 1 Tbsp tamari sauce
- 1 cup cauliflower, chopped
- 2 Tbsp olive oil
- 3 Tbsp toasted sesame seeds
- 3 garlic cloves, minced
- 2 scallions, chopped
- Optional: turmeric and crushed red pepper flakes
- Chop all vegetables and the chicken (if not ground).
- In a large pan, heat some olive oil (or coconut oil) at medium-high heat saute the 2 cloves of garlic for 30 seconds, then add the chicken and the cauliflower. Saute everything for 4-5 minutes (until the chicken is almost ready)
- Add in the cabbage, carrots and stir in the tamari sauce and the other garlic clove. Cover with a lid and cook for 4-5 more minutes or until the chicken is done. Optionally you can also add some turmeric and crushed red pepper flakes.
- Serve with toasted sesame seeds and scallions.
Amount Per Serving: Calories: 474Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 647mgCarbohydrates: 25gFiber: 9gSugar: 9gProtein: 43g
I hope you enjoy this egg roll in a bowl as much as I did, let me know if you have any questions!