Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

ByZoe Lane December 6, 2025December 6, 2025

Introduction

Egg Roll Bowls with Chicken and Cabbage are a quick and flavorful twist on the classic egg roll. This dish combines tender chicken, crunchy cabbage, and vibrant vegetables in a savory, ginger-infused sauce that’s perfect for busy weeknights.

A close-up of a bowl with stir-fried pieces of light brown cooked chicken mixed with slightly translucent light green cabbage, small bits of orange carrot, chopped bright green onions, and tiny pieces of purple onion. The dish has a glossy texture showing it is cooked with sauce. A pair of black chopsticks holds some chicken pieces at the side of the bowl. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
4 cups shredded cabbage (green or a mix of purple and green)
1 cup grated carrots
3 green onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
Salt and pepper, to taste
Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
Step 2: Add the diced chicken and season with salt and pepper. Cook for 5–7 minutes until the chicken is cooked through and golden brown.
Step 3: Stir in the garlic, cabbage, carrots, and green onions. Cook for another 3–5 minutes until the vegetables are tender but still crisp.
Step 4: Pour in the soy sauce and add the ground ginger. Mix well to combine all the flavors.
Step 5: Taste the dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

Use fresh vegetables for the best flavor and crunch in your egg roll bowls.
For a vegetarian version, swap chicken with firm tofu or tempeh.
Add a splash of rice vinegar or lime juice to brighten the flavors before serving.
Serve over rice or noodles to make the meal more filling.
Garnish with chopped nuts or sliced avocado for extra texture and creaminess.

Storage

Store leftover egg roll bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to maintain vegetable crispness.

How to Serve

The image shows a close-up of a bowl of stir-fried chicken mixed with chopped vegetables. The dish has small pieces of cooked chicken that are light brown with a slightly crispy texture. Mixed with the chicken are layers of light green cabbage leaves, bright purple cabbage pieces, small green scallion pieces, and bits of orange carrot. The colors are vibrant and the ingredients look tender and moist, all placed in a white bowl. Black chopsticks are picking up some of the food on the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cabbage for this recipe?

Yes, pre-shredded cabbage works well and saves time. Just be sure to drain any excess moisture to prevent the dish from becoming soggy.

What can I substitute if I don’t have sesame oil?

If sesame oil is unavailable, you can use a neutral oil like canola or vegetable oil. To retain some sesame flavor, consider adding a small amount of toasted sesame seeds as a topping.