Egg Roll Bowls with Chicken and Cabbage

My weeknight cooking routine changed the evening I stood over my stove, craving the crisp snap of an egg roll without the deep fryer or the folding. I sliced chicken thin, let onions soften in hot oil, and tossed in cabbage straight from the bag. The kitchen smelled like ginger and sesame, and within twenty minutes I had a bowl that tasted exactly like the filling I loved, but without any of the fuss. It's become my go-to when I want something fast, bright, and satisfying.

I made this for my sister after she mentioned missing takeout but wanting to eat lighter. She stood in my kitchen, watching me push chicken to one side of the pan and pile in the cabbage on the other, and she said it looked like organized chaos. When I handed her a bowl topped with chili crisp and sesame seeds, she took one bite and asked for the recipe on the spot. It's been in her rotation ever since, and she texts me photos of her versions with different toppings.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and stay tender, and they soak up the soy-sesame sauce beautifully.
• Neutral oil: Vegetable or canola oil can take the high heat without smoking, letting the chicken and onions brown properly.
• Yellow onion: It adds a slight sweetness that balances the salty soy sauce and brings depth to the base of the dish.
• Garlic and fresh ginger: These two together create the aromatic backbone, and grating the ginger releases more flavor than chopping it ever could.
• Shredded green cabbage: It wilts just enough to be tender but keeps a crisp bite that mimics the texture of an egg roll.
• Shredded carrots: They add color, a hint of sweetness, and a bit of extra crunch that makes every forkful interesting.
• Green onions: Slicing them on the diagonal looks pretty and gives you a mild onion flavor that doesn't overpower the dish.
• Low-sodium soy sauce: It seasons everything without making the bowl too salty, and you can always add more at the end if you want.
• Rice vinegar: A splash of acidity brightens the whole dish and keeps it from feeling heavy.
• Toasted sesame oil: Just a teaspoon adds a nutty, toasted aroma that makes the bowl smell like takeout.
• Granulated sugar or honey: A tiny bit of sweetness rounds out the sauce and balances the salty and tangy notes.
• Toasted sesame seeds and chili crisp: These garnishes add texture and heat, turning a simple bowl into something that feels special.

Instructions

Prep everything first:

Slice the chicken thin so it cooks quickly, shred the cabbage and carrots, and mince the garlic and ginger. Having everything ready means you can move fast once the pan heats up.

Heat the oil:

Pour the neutral oil into a large skillet or wok and let it get shimmering over medium-high heat. You want it hot enough that the onions sizzle when they hit the pan.

Cook the onion:

Add the sliced onion and stir occasionally for about two minutes until it turns translucent and starts to soften. The edges should just begin to brown.

Add garlic and ginger:

Stir in the minced garlic and grated ginger, cooking for thirty seconds until the kitchen smells fragrant and warm. Don't let them burn or they'll taste bitter.

Cook the chicken:

Add the sliced chicken, season lightly with salt and pepper, and stir occasionally for five to seven minutes until it's cooked through and no pink remains. The chicken should have a bit of color on the edges.

Make space for the vegetables:

Push the chicken mixture to one side of the pan and pile the shredded cabbage and carrots on the empty side. This lets the vegetables cook in direct contact with the hot pan instead of steaming on top of the chicken.

Cook the cabbage and carrots:

Toss the vegetables occasionally for three to four minutes until they soften but still have some crunch. They should wilt a little but not turn mushy.

Combine everything:

Mix the chicken and vegetables together in the pan, stirring until they're evenly distributed. Everything should look colorful and well blended.

Add the sauce:

Pour in the soy sauce, rice vinegar, sesame oil, and sugar or honey, then toss to coat. Cook for one to two minutes until the sauce clings to the chicken and vegetables and everything is heated through.

Taste and adjust:

Taste a bite and add extra soy sauce, salt, or pepper if it needs more seasoning. This is your chance to make it exactly how you like it.

Serve:

Divide the mixture into bowls and garnish each one with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp. Serve immediately while it's hot.

Pin It

One night I made this for a group of friends who were skeptical about a deconstructed egg roll, but after the first bite, the conversation stopped. Someone said it tasted better than takeout because everything was fresh and hot, and I realized that sometimes the simplest versions of our favorite foods are the ones we end up making again and again. It became our unofficial weeknight celebration dish, the one we turn to when we want something comforting without any fuss.

Swapping the Protein

I've made this with ground pork, ground turkey, and even crumbled firm tofu, and each version brings something different to the bowl. Ground pork adds a rich, savory flavor that feels more traditional, while turkey keeps it lean and mild. Tofu soaks up the sauce like a sponge and turns golden and crispy if you let it sit undisturbed in the pan for a minute or two. Leftover rotisserie chicken is my favorite shortcut when I'm truly short on time, just shred it and toss it in at the end to warm through.

Serving Suggestions

I usually eat this straight from the bowl, but sometimes I serve it over steamed jasmine rice when I want something more filling. My husband likes it over cauliflower rice to keep it low-carb, and it works surprisingly well because the sauce coats every little floret. You could also pile it into lettuce cups if you want something handheld and fun, or serve it alongside potstickers for a full egg roll-themed dinner. A cold cucumber salad on the side cuts through the richness and adds a refreshing contrast.

Storage and Leftovers

This keeps in an airtight container in the fridge for up to three days, and I've eaten it cold straight from the container more times than I'd like to admit. When I reheat it, I add a splash of water or a drizzle of sesame oil to bring back some moisture, and it tastes almost as good as the first night. The cabbage softens a bit after a day, but it still has enough texture to be satisfying.

• Reheat gently in a skillet over medium heat for the best texture.
• Add a fresh squeeze of lime or a handful of cilantro to brighten up day-old bowls.
• If the sauce has been absorbed, stir in a teaspoon of soy sauce and rice vinegar before reheating.

Pin It

This bowl has become my answer to the question of what to make when I'm tired but still want to feel like I cooked something real. It's fast, forgiving, and always tastes like a small victory.

Recipe Q&A

→ Can I make this ahead of time?

Yes, prepare the components up to 2 days in advance. Store the cooked chicken and vegetables separately in airtight containers in the refrigerator. Reheat in a skillet over medium heat, adding a splash of water or additional soy sauce to refresh the sauce before serving.

→ What other proteins work well?

Ground pork, turkey, or firm tofu cubes work beautifully as alternatives. For a vegetarian version, use extra-firm tofu pressed and cubed, or increase the vegetables and add edamame for protein. Adjust cooking times accordingly—ground meats cook faster than sliced chicken breasts.

→ How do I prevent the cabbage from getting soggy?

Cook the vegetables just until they begin to soften but still retain some crunch, about 3-4 minutes. Avoid overcrowding the pan, which causes steaming instead of stir-frying. If making ahead, store vegetables separately from the sauce and combine just before serving to maintain texture.

→ Can I freeze leftovers?

While possible, freezing may affect the texture of the cabbage, making it softer upon thawing. If freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet, adding fresh vegetables like bean sprouts or snap peas to restore crunch.

→ What should I serve with these bowls?

Steamed jasmine rice or cauliflower rice makes an excellent base for soaking up the savory sauce. For additional vegetables, serve alongside steamed broccoli or bok choy. Crispy wonton strips, roasted cashews, or sliced radishes add extra texture and flavor contrast to complete the meal.