This easy chicken egg roll in a bowl has all the flavor of takeout egg rolls without the wrapper! A flavor packed healthy, high protein, low carb, Paleo, Whole30 and keto dinner ready in just 20 minutes.
*Updated April 2026: This recipe has been refreshed with improved flavor, updated tips, and new step-by-step guidance for the best texture and results.
If you love takeout egg rolls but want something healthier, faster, and just as satisfying, this chicken egg roll in a bowl is about to become your go-to dinner.
Made in one pan in about 20 minutes, this recipe has everything you love about classic egg rolls – savory ground chicken, cabbage, garlic, ginger, and a flavorful sauce – without the deep-fried wrapper.
It’s naturally low carb, paleo, Whole30, and keto-friendly, making it perfect for busy weeknights, meal prep, or a lighter takeout-inspired meal.
Even better? This is one of those recipes you’ll make once and then crave on repeat!
If you aren’t an egg roll in a bowl fan yet, get ready. These egg roll bowls with chicken are LIFE CHANGING.
But seriously, I don’t like playing favorites with recipes, but, a good egg roll in a bowl is definitely one of my favorite meals ever.
The flavors in this one are on point, and it couldn’t be easier to throw together for a quick dinner.
The only problem here is everyone fighting over the leftovers! Or, no leftovers at all. It’s that good, quite possibly addicting.
Why You’ll Love This Chicken Egg Roll in a Bowl
- Ready in 20 minutes or less
- One pan = minimal cleanup
- Packed with protein + veggies
- Tastes like takeout (but healthier)
- Perfect for meal prep
- Naturally low carb, paleo, Whole30, and keto
What is Egg Roll In a Bowl?
Egg roll in a bowl is essentially the filling of a traditional egg roll, cooked in a skillet and served without the wrapper.
Instead of deep frying, everything is sautéed together:
- chicken
- cabbage + carrots
- garlic + ginger
- savory sauce
The result is a quick, healthy, high-protein meal that still satisfies takeout cravings.
Ingredients You’ll Need to Make These Egg Roll Bowls
Sesame Aioli:
- homemade mayo or purchased paleo mayo
- garlic
- sesame oil
- lime juice
- hot sauce
Egg Roll Bowls
- boneless skinless chicken thighs
- avocado oil
- Sea salt and pepper, for the chicken
- onion powder
- Pinch cayenne pepper, optional
- shredded veggies – slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
- coconut aminos
- sesame oil
- hot sauce
- scallions thinly sliced white/light green and green parts separated
- garlic
- fresh ginger
How to Make This Egg Roll In a Bowl
Unless I’m dredging chicken, I typically like using boneless skinless thighs instead of breasts. They don’t dry out at all, crisp up on the outside really well without any effort, and they have tons of flavor!
So, we’re starting with the chicken, cut up in bite size pieces. The veggies you use are up to you – they just need to be shredded.
I used a traditional slaw mix purchased in the grocery store near the pre-mixed salads, along with purple cabbage and shredded carrots.
To keep this recipe super low carb you can use all cabbage, or even add in a little shredded kale or brussels sprouts.
But now, what makes this stir fry really taste like an egg roll? The sauce!
And by “sauce” I’m really just talking about the combination of coconut aminos and sesame oil paired with the garlic, ginger, and scallions. Nothing fancy but it totally hits the spot!
And wait, there’s another sauce too – to top your egg roll bowl! I couldn’t resist topping this one with a sesame aioli just like I did for the shrimp egg roll bowls.
I used a store bought mayo, but you can also go with homemade mayo for an even tastier (in my opinion!) aioli.
Expert Tips
1. Don’t overcook the cabbage and other veggies
You want it tender-crisp, not soggy.
2. Let the chicken brown
This adds way more flavor – another bonus using chicken thighs!
3. Use fresh garlic + ginger
This is one of the biggest flavor drivers in this recipe
Meal Prep and Storage
This recipe is perfect for meal prep because it:
- reheats well
- holds flavor
- stays satisfying
Store:
- Airtight container in fridge for 3–4 days
Reheat:
- Skillet (best texture)
- Microwave (quick option)
How to Serve
- As-is (low carb option)
- Over cauliflower rice
- Over jasmine rice (for higher carb option)
- With a fried egg on top
- Drizzled with spicy mayo or sriracha
Recipe Variations
Make it spicy
Add sriracha or chili garlic sauce
Swap the protein, or use ground meat
- Ground chicken or turkey
- Ground pork
- Shrimp
Add crunch
Top with:
- chopped peanuts
- crispy onions
- sesame seeds
FAQ
Is egg roll in a bowl healthy?
Yes! Without the fried wrapper, it’s lower in carbs and calories while still high in protein and veggies
Can I make this ahead of time?
Yes, it’s perfect for meal prep and keeps well for several days in the fridge.
Can I freeze egg roll in a bowl?
Yes, but cabbage texture softens slightly after thawing.
What sauce is best for egg roll in a bowl?
A mix of coconut aminos (or soy sauce), sesame oil, and vinegar gives the best balance of savory, salty, and slightly tangy flavor. And the sesame aoili on top takes the flavor to the next level!
Can I use bagged coleslaw mix?
Absolutely, and it’s actually recommended for speed and convenience!
If you’re looking for a quick, healthy dinner that actually satisfies your takeout cravings, this chicken egg roll in a bowl is one you’ll come back to again and again.
It’s fast, flavorful, and endlessly customizable, perfect for busy nights, meal prep, or anytime you want something simple that still feels like a treat.
Once you try it, don’t be surprised if it ends up on your weekly rotation!
Want More Easy Healthy Takeout Recipes? Try One of These!
Chicken Fried Cauliflower Rice
Chicken Egg Roll in a Bowl (Healthy, 20-Minute Dinner)
This easy chicken egg roll in a bowl has all the flavor of takeout egg rolls without the wrapper! A healthy paleo, low carb, Whole30 and keto dinner ready in just 20 minutes.
Ingredients
Sesame Aioli:
- 1/2 cup homemade mayo or purchased paleo mayo
- 2 cloves garlic minced, or 1 tsp garlic powder
- 2 teaspoons sesame oil
- 1 1/2 teaspoons lime juice
- 1 tablespoon hot sauce or to taste
Egg Roll Bowls:
- 1 1/2 tablespoon avocado oil or olive oil, divided
- 1 1/2 lbs boneless skinless chicken thighs cut into bite size pieces
- Sea salt and black pepper
- 1/2 teaspoon onion powder
- Pinch cayenne pepper optional
- 6-7 cups shredded veggies slaw mixture, or a combination of shredded cabbage, carrots, brussels sprouts
- 3 tablespoons coconut aminos
- 1 1/2 tablespoon sesame oil
- 1 teaspoon hot sauce Whole30 compliant, optional
- 1 bunch scallions thinly sliced, white/light green and green parts separated
- 3 cloves garlic minced
- 2 teaspoons ginger minced
Instructions
Prepare Aioli:
-
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
Stir fry the Chicken and veggies:
-
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.
-
Heat a large nonstick skillet or wok over high heat and add 1 tablespoon of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
-
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.
-
Lower heat to med and add 1/2 tablespoon of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
-
Cook another minute, then add the coconut aminos, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
-
Serve in bowls drizzled with the spicy aioli*. Enjoy!
Recipe Video
Recipe Notes
*The stir fry will reheat well if prepared ahead of time - just wait until serving before adding the aioli.
Nutrition
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I have made this recipe many times. My whole family loves it! Tons of flavor and super healthy
This was outrageously delicious! And that SAUCE! WOO!
It was also SO easy and QUICK to make! I’m making this again…soon!
It’s taken me too long to write this review but this is one of our favorite recipes and we make it all of the time!
Delicious! I used about a tablespoon of Korean chili flakes instead of cayenne and added fresh cilantro on top as well
This was FABULOUS!! My friends loved this recipe. YUM!!
It’s so yummy. I love it.
Every recepie I make from this site is a slam dunk! My husband and I loved this and our 2 year old ate his dinner so fast! Will definitely be making again!
Incredible!! Had lots of onions so substituted them for scallions. Added a little pink salt and pepper to the veggies while sautéing. Used the cayenne and hot sauce and was not overpowering or too hot at all! Garlic powder in the aioli was delish! Heated leftover quinoa with avocado oil, ghee, garlic powder, S&P, and aminos for some “fried rice” to top with my eggroll in a bowl-will be a staple menu item in my house!! Makes healthful eating easy, delicious, and fun!
A Paleo Egg Roll in a Bowl with Chicken is a fantastic, flavorful, and healthy dish that fits perfectly into Whole30 Fireboy and Watergirl and keto diets. This recipe gives you all the flavors of a classic egg roll but skips the wrappers and keeps it low-carb and grain-free.
Huge hit with the whole family! I always strike a home run with my family when I use recipes from this site. My husband needs to eat antiinflammatory so we are on a health food journey but I don’t think my kids even mind! Thanks for making it so much easier to do this at home and helping me keep my family healthy!!