Chicken Egg Roll Bowls is a recipe that I have been making for at least a year. I cannot even remember how I got it. This recipe may have come from my mom or a magazine.
When I first made it, the family was less than optimistic. They would likely say they were being realists, as opposed to being negative.
The reality ended up being they loved it. For fear of being called out for exaggerating; they did love it. In fact, they loved it so much they have continued to request it. I have made it twice during “Safer at Home” this past 5 weeks.
As wonderful as it is that they love it, there are so many other wins with this recipe:
- Cost Effective
- Vegetables included
That ticks quite a few boxes! It takes under 30 minutes to make it, and it is easy enough that either of the teenagers (D3 and D4) in my house could make it. It is easy on the budget, even when I buy the Wonton Strips in the produce section instead of making my own. D3 doesn’t pick out the cabbage and carrots, so she’s getting veggies! It is fun to eat this take on a deconstructed egg roll with the crispy wonton toppers; and chopsticks make it more fun. It’s relatively low calorie!
Usually I serve cooked rice and mandarin oranges with this. I have also made some muffin-tin crab Rangoon when I’ve made this.
If you are looking for something to make for your family while we are Safer at Home, give this a try. You might just find yourself adding it to the regular rotation.
Share with me a recipe you have made more than once during our Quarantine / Shelter / Safer at Home time period. I have a couple of more weeks for sure, and would love to have something new to try!
Chicken Egg Roll Bowl
- 1 pound ground chicken or turkey
- 1 Tablespoon sesame oil
- 1 Tablespoon Olive oil or vegetable oil
- 1 small yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 16-ounce bag coleslaw mix
- ½ cup low-sodium soy sauce
- ½ Tablespoon rice vinegar
- ½ teaspoon ground black pepper
- Wonton strips
- Red pepper flakes
- Green onion, sliced
- Toasted Sesame Seeds
- Rice Vinegar
- Soy sauce
Heat a large skillet over medium heat. Add oils and chicken. Cook for 5 minutes, or until no pink is showing; break chicken into crumbles as cooking, stirring to separate.
Add onions and cook until onions are tender. Stir to combine and incorporate onions into chicken. Add garlic, ginger, and black pepper. Stir to mix.
Add the coleslaw and gently combine with the chicken. Add the soy sauce and vinegar. Toss gently to cover meat and coleslaw mix with the liquids.
Turn heat down to medium low and cover. Cook another 5 minutes, stirring occasionally. When the cabbage is wilted remove from heat,
Using tongs or a slotted spoon place ½ – 1 cup of mixture into a bowl. Top with wonton strips, green onion, or other desired optional toppings.