Egg Roll Bowl Recipe

I’ve found that the flavors of a classic egg roll are exactly what I crave when I want something satisfying, but deep-frying them at home is just too much hassle for a weeknight.

This easy egg roll bowl recipe delivers all that savory-sweet comfort in a single pan, in less time than ordering takeout. Our version takes things to the next level by featuring a rich, sticky maple-gochujang glaze that coats every bite in savory-sweet heat, making it a faster, healthier way to enjoy the classic combination of seasoned meat and crisp cabbage, perfect for busy families.

We’ll show you how to quickly cook the ingredients in one pan and finish it with an irresistible homemade glaze and crunchy shallots. Get ready for a new family favorite that’s ready in about 20 minutes from start to finish.

Ingredients

• 2 large shallots (about 100g)
  We’re using shallots here because they are slightly sweeter and milder than onions. Slice them thinly into rings; this is crucial for achieving an even, crispy texture when frying. Avoid chopping them finely, as this will lead to burning rather than crisping.
• 2 tablespoons (30 ml) vegetable oil, divided
  We use half of this oil for frying the shallots to start, and the remainder for browning the meat base. Vegetable oil has a neutral flavor and high smoke point, ideal for this stir-fry style cooking. You can substitute with canola or grapeseed oil if preferred.
• 450 g (1 pound) ground chicken
  Ground chicken is a lean protein choice that cooks very quickly in this dish. Look for 90/10 lean ground chicken for the best balance of moisture and flavor. You can substitute with ground turkey.
• 3 cloves garlic, minced
  This aromatic base provides essential savory depth for the sauce and meat. Mince fresh garlic right before use for the most potent flavor. If you are short on time, use 1 teaspoon of pre-minced garlic from a jar.
• 1 tablespoon (15g) fresh ginger, grated
  Ginger provides a sharp, warm spice that is characteristic of East Asian cuisine. Grate the ginger on a microplane for the finest texture and best release of flavor. Do not substitute with dried ginger powder, as the flavor profile is too different.
• 500 g (18 oz) coleslaw mix (shredded cabbage and carrots)
  This is the high-fiber, crunchy base of the egg roll bowl recipe, making it super quick as no chopping is required. Use a standard pre-shredded bag of cabbage and carrots for convenience. Avoid pre-dressed mixes or those with additional ingredients like broccoli florets.
• 1 red bell pepper (about 150g), thinly sliced
  This adds a necessary touch of sweetness and vibrant color to the vegetable mix. Slice the bell pepper very thinly so it softens at the same rate as the cabbage. You can use a yellow or orange bell pepper if a red one isn’t available.
• 120 ml (½ cup) low-sodium soy sauce
  The primary source of savory, umami flavor for the sticky glaze. Using low-sodium ensures the dish isn’t overly salty, allowing other flavors to shine. If gluten-free, substitute with tamari or coconut aminos.
• 60 ml (¼ cup) pure maple syrup
  This provides the necessary sweetness to balance the salty soy sauce and spicy gochujang. Use real pure maple syrup, not pancake syrup, for the best flavor and consistency. You may reduce this slightly if you prefer less sweetness.
• 2 tablespoons (30 ml) rice vinegar
  Rice vinegar adds a light tanginess and brightness to cut through the richness of the meat and glaze. Do not substitute with white vinegar, which is too sharp for this flavor profile. Look for unseasoned rice vinegar.
• 2 tablespoons (30g) gochujang (Korean chili paste)
  This is the secret ingredient for our unique glaze, adding a complex sweet, savory, and spicy kick. Gochujang is fermented chili paste and provides depth; adjust based on your desired spice level. If unavailable, substitute with 1 tablespoon of sriracha for a similar heat level.
• 1 teaspoon (5 ml) toasted sesame oil
  Added at the end, this provides a nutty, finishing aroma to complete the dish. Ensure you use toasted sesame oil for maximum flavor. Do not use regular sesame oil, which lacks the nutty notes of the toasted variety.
• 2 tablespoons (30 ml) water or vegetable broth
  This liquid base helps create the cornstarch slurry for thickening the glaze. Vegetable broth will add slightly more depth of flavor than water. This component is essential for achieving the sticky, cohesive texture.
• 1 teaspoon (5g) cornstarch
  The thickening agent in the cornstarch slurry that transforms the glaze from runny liquid to sticky coating. Cornstarch slurry must be added while the liquid is simmering to activate the thickening. You can substitute with arrowroot powder if necessary, following the same ratio.
• 2 green onions, thinly sliced, for garnish
  Used for garnishing at the end, providing freshness and a final pop of color. Slice both the white and green parts of the green onion. Do not cook these, as they are meant to be a fresh topping.
• 1 tablespoon (15g) toasted sesame seeds, for garnish
  This adds a visual garnish and a mild nutty crunch to the finished bowl. Ensure the sesame seeds are toasted for the best flavor. You can briefly toast them in a dry pan over medium heat until fragrant before starting the recipe.

Instructions

1. Prepare the Crispy Shallots:
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium heat until shimmering. Add the thinly sliced shallots and cook, stirring frequently, for 5-7 minutes. Watch closely as they turn deeply golden brown and become crispy; adjust heat down if they are browning too fast.
Remove the shallots with a slotted spoon and transfer them to a paper towel-lined plate to drain; reserve the infused oil in the pan for the next step.

2. Cook the Ground Meat:
Increase heat to medium-high on the same pan with the reserved shallot-infused oil. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Cook for 6-8 minutes until browned and cooked through, ensuring there is no pink remaining; drain any excess fat if necessary.

3. Add Aromatics and Vegetables:
Add the minced garlic and grated ginger to the pan with the cooked meat. Sauté for 1 minute until fragrant; be careful not to let the garlic burn. Stir in the coleslaw mix and thinly sliced red bell pepper; cook for 5-7 minutes, stirring occasionally, until the vegetables have softened slightly but still retain a slight crispness.
When I make this egg roll bowl recipe, I often add a pinch of five-spice powder here along with the ginger to give the meat base a little extra complexity before adding the vegetables.

4. Prepare the Glaze and Slurry:
While the vegetables are cooking, whisk together the soy sauce, maple syrup, rice vinegar, gochujang, and toasted sesame oil in a small bowl to form the base glaze. In a separate tiny bowl, combine the water (or broth) with the cornstarch to create a smooth slurry; whisk vigorously to ensure there are no lumps. This pre-mixed slurry ensures a smooth, non-lumpy glaze when added to the pan.

5. Thicken the Glaze:
Add the glaze mixture (from step 4) to the pan with the meat and vegetables, stirring to combine thoroughly. Bring the mixture to a gentle simmer; once simmering, immediately stir in the cornstarch slurry. Continue to cook and stir constantly for 1-2 minutes until the glaze thickens beautifully and coats all ingredients in a sticky layer. If your glaze doesn’t thicken after 2 minutes of simmering, whisk in another tiny slurry (1 tsp cornstarch mixed with 1 tsp cold water) and simmer for 30 seconds more.

6. Plating & Garnish:
Divide the finished egg roll bowl recipe mixture evenly among deep, rustic ceramic bowls. Mound the mixture slightly in the center of each bowl and drizzle any remaining glaze from the bottom of the pan artfully over the top. Sprinkle generously with the reserved crispy shallots, sliced green onions, and toasted sesame seeds for vibrant color and textural contrast.

Tips for a Better Egg Roll Bowl

Mastering the Crispy Shallots

Don’t rush this step; low and slow heat ensures the shallots crisp up without burning. If you crowd the pan, the shallots will steam instead of fry. When they are nearly golden brown, remove them quickly as they continue cooking for a few seconds off the heat.

Getting the Glaze Right

Make sure you whisk the cornstarch slurry until smooth before adding it to the simmering sauce. If you have a lumpy sauce, add a tiny bit more liquid and whisk constantly until it smooths out. For a thicker glaze, let it simmer for an extra minute after adding the slurry; for a thinner glaze, reduce the cornstarch to ¾ teaspoon.

Quick Protein Swaps

If using ground turkey, drain more fat after browning, as ground turkey can release more moisture than chicken. If using shrimp, cook it quickly after the vegetables, as shrimp only needs 2-3 minutes per side. For a vegetarian option, use crumbled firm tofu (sautéed until brown) or pre-cooked lentils in place of the ground chicken for this healthy egg roll bowl.

Make-Ahead & Meal Prep Ideas

Prep Components Ahead

You can slice the shallots and bell peppers and grate the ginger up to a day in advance. Store pre-prepped vegetables in airtight containers in the refrigerator to save time during cooking. The glaze ingredients can be pre-mixed and stored in the fridge, saving time during the final steps of this easy egg roll bowl recipe.

Storage Instructions

Leftovers store extremely well in an airtight container for up to 3 days in the refrigerator. Reheat gently in the microwave or on the stovetop. Keep the crispy shallots stored separately at room temperature to prevent them from becoming soggy before serving this high-protein meal.

FAQs

What can I serve with this egg roll bowl?

The bowl itself is a complete meal with protein and vegetables, but for a heartier portion, serve it over rice (white or brown), or with extra vegetables like steamed broccoli.

Is this recipe spicy?

The gochujang provides moderate heat. If you prefer less spice, start with 1 tablespoon of gochujang and taste before adding more. This recipe is easily adjustable for a range of preferences.

Can I use a different vegetable mix?

Yes, you can substitute the coleslaw mix with pre-cut broccoli slaw, or add fresh spinach or bok choy at the end (stirring until wilted) for variety.

How do I make this low carb?

This egg roll bowl recipe is already naturally low carb. To ensure it stays that way, avoid serving it over traditional rice. Instead, serve it over cauliflower rice or additional fresh cabbage for extra crunch.

Can I add nuts for more crunch?

Absolutely. Toasted slivered almonds or chopped peanuts make great additions. Add them alongside the crispy shallots for a final texture boost to the egg roll bowl.

Can I double this recipe?

Yes, you can easily double this recipe. Use a large wok or pot to ensure even cooking, and be sure to cook the shallots in separate batches so they crisp properly. This ensures a successful family dinner.

Can I make this gluten-free?

Yes, simply swap the low-sodium soy sauce for tamari or coconut aminos. Verify that your gochujang brand is gluten-free (some contain wheat) to keep the whole dish safe.

Conclusion

This easy egg roll bowl recipe proves that a quick weeknight meal can still be absolutely packed with flavor and nutrition. Don’t wait—pin this family-friendly recipe for a quick meal idea and add the ingredients to your list for a flavor-packed weeknight dinner.

egg roll bowl recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A quick one-pan egg roll bowl recipe featuring ground chicken, shredded vegetables, and a savory-sweet maple-gochujang glaze. It delivers all the classic flavors of an egg roll in less time than ordering takeout.

---

Ingredients

Scale 1x2x3x

• 2 large shallots, thinly sliced
• 2 tablespoons vegetable oil, divided
• 450 g ground chicken
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 500 g coleslaw mix
• 1 red bell pepper, thinly sliced
• 120 ml low-sodium soy sauce
• 60 ml pure maple syrup
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon toasted sesame oil
• 2 tablespoons water or vegetable broth
• 1 teaspoon cornstarch
• 2 green onions, sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fry Shallots: Heat 1 tablespoon of oil in a large pan over medium heat. Fry shallots for 5-7 minutes, stirring frequently, until deeply golden brown and crispy. Remove shallots to a paper towel-lined plate, reserving the oil in the pan.
2. Cook Ground Chicken: Increase heat to medium-high. Add ground chicken to the reserved oil and cook for 6-8 minutes, breaking it apart, until browned and cooked through. Drain any excess fat if necessary.
3. Add Aromatics and Vegetables: Add minced garlic and grated ginger to the pan; sauté for 1 minute until fragrant. Stir in the coleslaw mix and thinly sliced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
4. Prepare Glaze and Slurry: Whisk together soy sauce, maple syrup, rice vinegar, gochujang, and sesame oil in one small bowl for the glaze. In a separate tiny bowl, whisk together water and cornstarch to create a smooth slurry.
5. Thicken Glaze: Add the glaze mixture to the pan, stirring thoroughly. Bring to a simmer, then immediately whisk in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the glaze thickens and coats the ingredients in a sticky layer.
6. Garnish and Serve: Divide the mixture among bowls. Sprinkle generously with the reserved crispy shallots, sliced green onions, and toasted sesame seeds. Serve immediately.

Notes

For best results, cook shallots low and slow without overcrowding the pan. To prevent lumps in the sauce, ensure the cornstarch slurry is completely smooth before adding. The recipe can be prepped ahead by slicing vegetables and pre-mixing the glaze. Store crispy shallots separately at room temperature to maintain crispness when serving leftovers.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 380 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 70 mg