Rolling and deep frying egg rolls takes time! I once made a batch of 40 egg rolls and it took me at least an hour to roll and another 30 minutes to fry!
As much as I love a crispy, golden egg roll, my stomach can’t tolerate a lot of fried food. This egg roll in a bowl idea is my way of simplifying prep work.
Not only is it more convenient to enjoy the egg roll filling of sautéed cabbage with ground chicken, it’s good for you and stores well in the fridge for a light lunch.
If you’re like my husband, and you think the crispy wanton wrapper is the best part, then you can still fry up a few wanton wrappers and use them as a scoop or cut them into strips as a topping for the bowls. This method saves time and reduces the overall amount of oil required as compared to traditional Chinese egg rolls.
How many calories are in these egg roll bowls?
Without the wantons, one bowl is only 312 calories (this includes the cashew garnish). While traditional egg rolls are filled with pork, ground chicken greatly reduces the calories. It’s also low carb or keto at 16 grams of carbs per bowl.
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So, in the spirit of healthy hedonism, let’s get into the most involved part – chopping the vegetables.
How to Make Egg Roll Bowls – Step by Step
To start, cut through the center of the head of cabbage to expose the core. Cut a triangular shape to remove as much of the thick core as possible (photo 1). Slice the scallions, carrot, and cabbage (photo 2). For the carrots, cut into thin diagonal slices, then into strips or julienne (note that this is far easier with a julienne peeler).
Use a large saute pan to cook the chicken and egg (photos 3-5). Since the vegetables take up a lot of space, I recommend cooking half at a time for a total of about 6 minutes on high heat (photos 6 -7).
Serve the egg roll filling in a bowl and portion the remaining filling into containers. Refrigerate for up to 3 days and reheat for a light lunch or dinner.
Since egg rolls are almost always served with a sweet and sour dipping sauce or duck sauce, you may want to serve the bowls with a sauce spooned on top.
Quick and Easy Duck Sauce (Sweet and Sour Sauce)
It’s pretty basic — just apricot jam mixed with vinegar. Add a few spoonfuls of apricot jam to a bowl and add a teaspoon of rice vinegar. Taste as you go and stop when you like the ratio of sweet to sour.
Top Tips for Sautéeing Egg Roll Filling
- Preheat a large wok or sauté pan over medium-high heat. Add the oil and when it shimmers, add the ground meat.
- Mise en place the vegetables ahead of time so that you can add them to the pan and cook them quickly.
- Since the vegetables take up a lot of space, add half the vegetables at a time, stirring to reduce the volume and cook evenly.
- With any Chinese stir fry, the key is to cut the vegetables into small, even pieces – julienne, thinly sliced so that everything cooks at the same rate.
- Do not overcook vegetables. You want them to be slightly crisp, not mushy.
More Healthy Dinners You Might Like
- Sweet and Sour Chicken
- Chicken Barley Soup
- Rustic Chickpea Tomato Soup
- Turkey Burgers with Apple Kale Slaw
Are you making the egg roll filling? Let me know if you decided to include the wanton strips and duck sauce in the comments below. I love hearing from you!
Egg Roll in a Bowl
- 12 oz bean sprouts
- 1 small head Chinese cabbage (savoy, nappa, or green cabbage all work too)
- 5 scallions thinly sliced
- 2 carrots peeled and julienne
- 1/2 tsp salt
- 1/2 tsp pepper or red pepper flakes
- 1/4 cup gluten free tamari or shoyu
- 3 tbsp refined coconut oil or canola oil
- 1 pound ground or chopped chicken or pork
- 2 eggs
- 1/2 cup roasted cashews or peanuts chopped (garnish)
- In a large bowl, combine bean sprouts, cabbage, scallions, carrots, salt, pepper, and tamari.
- Heat oil over high heat in a large saute pan or wok. Add ground chicken and stir-fry 2 minutes until white. In a bowl, mix the eggs with a fork. Use a wooden spatula to stir the chicken to the side to make room for the egg. Pour into the pan and cook the egg for 30 seconds.
- Stir in half the cabbage mixture. Cook to reduce for 3 minutes. Add the remaining cabbage and saute for 3 more minutes, stirring occasionally.
- Serve the egg roll mixture hot with crunchy roasted nuts sprinkled on top.