Healthy Egg Roll Bowl

This healthy egg roll bowl recipe is so quick and simple. Top it with your favorite sauce you would normally dip egg rolls in! I love sweet and sour sauce.

Skip the egg roll wrappers, hours of assembly, and sticky messy fingers, and try this easy healthy egg roll bowl. This one is great for quick weeknight dinners, meal prep, and can be customized however you like.

I’ve seen egg roll bowls made before, but wanted a bit bigger portion and something that would be super filling. I tried one out with some vermicelli noodles and each serving was HUGE. This egg roll bowl is made with yummy flavors and seasonings, but it is still the perfect blank canvas for whatever sauces you love most.

Let’s get into how to make it.

What You’ll Need

• Ground chicken: I use 96% lean. You could sub 99% lean for a tad less fat per serving. I just cook this up and drain any excess fat/liquid.
• Onion: I use yellow onion.
• Garlic: Minced.
• Salt and pepper: To season.
• Red pepper flakes: Adds just a touch of spice.
• Shredded carrots: I buy a pre-shredded bag for convenience.
• Shredded cabbage: I buy a pre-shredded bag of angel hair cabbage.
• Vermicelli rice noodles: These are super thin noodles made of rice, and can sometimes be tricky to find. Look in the international foods aisle at your grocery store. The other place you can check is by the other dry pastas. I like to look up online or call grocery stores to see if they have them before I go. You could also check if there are any Asian markets near you. If you can’t find any vermicelli noodles, see alternative options below.
• Rice vinegar: You should be able to find this in the international foods section.
• Soy sauce: I use less sodium.
• Sesame seed oil: Just a little, but it goes a long way!

How To Make It

1. Boil the noodles: Boil the vermicelli noodles in a small pot of water – these cook fast, only boil for about 3 minutes (or according to package directions). After cooking, drain and rinse, then add to the meat and veggie mixture. I like to roughly chop the noodles to help distribute them easier.
2. Cook the chicken: Cook chicken with the onion and garlic, breaking apart into small pieces (I use this meat chopper), until fully cooked – about 5 minutes. Drain any excess liquid by scooting everything to one side of the pan, tilting, and using a folded paper towel to absorb the liquid that gathers. Season chicken with salt, pepper, and red pepper flakes.
3. Cook the veggies: Add rice vinegar and shredded carrots and cook for a few minutes to soften carrots. Add in the bag of cabbage and cook just until cabbage is wilted – it will seem like a lot of cabbage when you add it, but it will shrink down.
4. Season: Add soy sauce, sesame oil, and more salt and pepper. Top everything off with some fresh chopped green onions and enjoy with your favorite sauce! I recommend hoisin sauce, sweet chili sauce, or sweet and sour sauce.

Customize

*Substitutions will result in varied calorie and macronutrient amounts.

Chicken alternatives:

• Ground beef
• Ground pork
• Ground sausage
• Ground turkey

Veggie alternatives:

• Chopped celery
• Rainbow blend of cabbage and red onion
• Regular cabbage (not angel hair)
• Bell peppers (red, yellow or orange)

Vermicelli rice noodle alternatives:

• Angel hair spaghetti
• Glass noodles (sweet potato noodles)
• Fedelini pasta

*This recipe is also delicious without noodles, I just like the volume that it adds. Feel free to leave them out!

Guys, I spoke too soon yesterday about it not snowing in Wyoming. Because there is a full on blizzard going on outside right now. I’m so glad I got out and went on my run early this morning instead of later today because YIKES. Trying to tell myself I’m inside a little snow globe and that it’s cute winter weather. Even though it looks like I could get hypothermia the second I step outside. I think I’ll just stay right here by the fireplace.

Lastly, be sure to leave a comment and review if you try this one out!

Healthy Egg Roll Bowl

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 323kcal

Ingredients

• 1 lb 96% lean ground chicken (16 oz)
• 1 small yellow onion (200 g) chopped
• 3 cloves garlic minced
• 1 tsp salt divided
• 1 tsp black pepper divided
• 1/4 tsp red pepper flakes optional
• 1 tbsp rice vinegar (15 g)
• 2 cups shredded carrots (200 g)
• 1 10 oz bag angel hair coleslaw (283 g)
• 4 oz vermicelli rice noodles (113 g)
• 3 tbsp soy sauce (45 g)
• 1 tsp sesame oil (5 g)
• 1/4 cup green onions chopped, to garnish

Instructions

• Bring a small pot of water to a boil and cook vermicelli noodles for about 3 minutes, or according to package instructions. Drain and rinse. Roughly chop noodles and set aside.
• Heat a large deep skillet on medium high heat and add ground chicken, onion, and garlic. Cook chicken, breaking apart into small pieces, until fully cooked (about 5 minutes). Season with 1/2 tsp of both salt and pepper, and red pepper flakes.
• Add rice vinegar and shredded carrots and cook for a few minutes until carrots have softened. Add coleslaw and cook just until coleslaw is wilted (can use a lid to help steam). Add back in rice noodles.
• Season everything with soy sauce, sesame oil, and other 1/2 tsp of both salt and pepper. Stir until combined. Add sliced green onions, drizzle on your favorite sauce you'd dip egg rolls in, and enjoy!

Nutrition

Serving: 325g | Calories: 323kcal | Carbohydrates: 39.6g | Protein: 27.7g | Fat: 6.2g | Fiber: 4.9g