Dinner

Egg Roll Bowls with Chicken and Cabbage Recipe

ByGabriel Langdon December 7, 2025December 7, 2025

Introduction

Egg Roll Bowls with Chicken and Cabbage are a flavorful and easy-to-make dish that captures the taste of an egg roll without the wrapper. Packed with fresh vegetables and tender chicken, this recipe is perfect for a quick weeknight dinner or a satisfying lunch.

The image shows a close-up of a stir-fry dish in a white bowl, filled with small pieces of cooked chicken that are light brown with a juicy texture. Mixed with the chicken are pieces of cabbage that are pale green and slightly translucent, along with small chunks of purple cabbage adding a pop of color. There are also bits of green onion and tiny orange carrot pieces scattered throughout. The stir-fry looks moist and well-cooked, with chopsticks holding a portion on the right side. The bowl is set 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: Heat the sesame oil in a large skillet over medium-high heat.
Step 2: Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden brown and cooked through.
Step 3: Stir in the garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for 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 the flavors.
Step 5: Taste the dish and adjust seasoning with salt, pepper, or additional soy sauce as 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.
Add chili flakes or Sriracha during cooking to adjust the spice level.
Serve immediately after cooking to enjoy the crisp texture of the vegetables.
For a vegetarian option, substitute chicken with firm tofu or tempeh.
Try adding bell peppers or snap peas for extra color and flavor.

Storage

Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain the vegetable crunch, or microwave briefly. Avoid overcooking when reheating to keep the flavors fresh.

How to Serve

The image shows a close-up of a white bowl filled with a stir-fry dish. The dish has small pieces of cooked chicken that are light brown with some grill marks. Mixed in are various chopped vegetables, including light green cabbage leaves with a slightly translucent look, purple onion pieces, small orange carrot bits, and bright green scallions. The texture looks soft and slightly glossy from a sauce. On the right side, a pair of black chopsticks is picking up some of the food. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use tamari instead of soy sauce to make the dish gluten-free without compromising on flavor.

Can I prepare this dish ahead of time?

While you can cook the ingredients in advance, the dish is best served fresh to keep the vegetables crisp. If preparing ahead, store components separately and combine just before serving.