Egg Roll in a bowl


  • Large skillet
  • Large wooden spoon
  • small mixing bowl
  • Silicone spatula
  • 4 Serving bowls
  • sandwich-size plastic bag optional
  • Kitchen scissors optional


Ingredients for Egg Roll in a Bowl

  • 2 tablespoons sesame oil
  • 6 green onions sliced, white and green parts separated
  • ½ cup diced red onion optional, see Notes
  • 5 cloves garlic minced
  • 1 pound ground chicken breast
  • 1 teaspoon grated fresh ginger
  • 1 8-ounce can water chestnuts chopped; optional, see Notes
  • 1/2 tablespoon sriracha or hot sauce, see Notes
  • 1 14-ounce bag coleslaw mix
  •  2 1/2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/8th - 1/4th teaspoon freshly cracked white pepper or freshly cracked black pepper


For creamy chili sauce

  • ¼ cup mayonnaise store-bought or homemade
  • 1-2 tablespoons sriracha or hot sauce


Suggested Garnishes

  • sliced green onions green parts, reserved from above
  • black sesame seeds





For the Egg Roll in a Bowl

  1. Heat large skillet over medium heat. When pan is warm, add 2 tablespoons sesame oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
  2. When oil is hot, add white parts of 6 green onions, ½ cup diced red onion, and 5 cloves garlic to skillet and stir to incorporate. Sauté, stirring frequently, until red onions begin to soften, approximately 5 minutes.
  3. When onions have softened, add 1 pound ground chicken, 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts (if using), and 1 tablespoon sriracha to skillet. Cook, stirring frequently, until chicken is browned and crumbled, approximately 7 to 10 minutes.
  4. When chicken is cooked through, add 1 14-ounce bag coleslaw mix, 2 1/2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, ⅛-¼ teaspoon freshly cracked white pepper (to taste), and salt to skillet. Stir until ingredients are well incorporated.
  5. Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.



For the Creamy Chili Sauce

  • Add ¼ cup mayonnaise, 1-2 tablespoons sriracha to a mixing bowl. Stir together ingredients until fully incorporated. Set aside.


To Serve

  1. Divide egg roll mixture equally between 4 serving bowls.
  2. Transfer creamy chili sauce to sandwich bag. Snip one corner off bag and use as piping bag to drizzle chili sauce over top off egg roll mixture.
  3. Sprinkle green parts of sliced green onions over chili sauce. Garnish bowls with black sesame seeds if desired and serve immediately.
Print | Sitemap
© John Hatcher