Easy and Delicious Egg Roll Bowls
There’s something undeniably comforting about a warm bowl of food, especially when it’s a medley of flavors that bursts with good vibes. I remember the first time I made Egg Roll Bowls — it was a chaotic weeknight, and I had just returned from work, exhausted and slightly hangry. With my hair a mess and a cluttered countertop, the last thing I wanted was to whip up a culinary masterpiece. But that’s exactly when the magic of easy weeknight dinners shines through!
As I rummaged through my fridge, piecing together leftovers and fresh ingredients, I stumbled upon this recipe that I had seen floating around on social media. It promised a quick and satisfying solution: Egg Roll Bowls. Just the thought of them made my mouth water! It’s like a hug in a bowl, packed with all the flavors of my favorite egg rolls without the fuss of frying.
Now, let’s set the mood. Picture this: the sun is starting to dip behind the horizon, casting that perfect golden hour glow. The savory aroma of garlic mingling with sesame oil fills the air, transporting me to a cozy little Asian restaurant I used to frequent. I buzz with anticipation as the colors of the shredded cabbage and carrots brighten my kitchen. Seriously, what could be better than that?
Egg Roll Bowls have become a staple in my home not just for their deliciousness, but also because they epitomize comfort food that doesn’t leave you feeling heavy. Here’s why I love this recipe—it boasts incredible high protein content thanks to the chicken, and the veggies bring along a crunch that just makes everything pop. Plus, it’s an excellent option for meal prepping. I mean, who doesn’t love having budget-friendly recipes that can be made in bulk and eaten throughout the week?
So, grab your trusty spatula, and let’s dive into the world of Egg Roll Bowls together!
Why You’ll Love This Recipe
- Quick and Easy: Seriously, from start to finish, you can whip this up in no time! Perfect for those busy weeknights.
- Picky Eater Approved: The flavors are so harmonious that even the fussiest family member will find something to love. Cabbage? Carrots? Chicken? Yes, please!
- Leftover Magic: This dish tastes even better the next day! Just toss it in the fridge and heat it up for a quick family meal.
- Meal Prep Champion: With protein and hearty veggies, these bowls are perfect for meal planning. You can even double the recipe!
- Healthy Comfort Food: This one feels indulgent without the guilt. It’s comfort food but with a wholesome twist.
- Versatile: You can easily make this dish your own! Add in different veggies or spices according to your taste!
What Makes This Recipe Special?
Egg Roll Bowls are a beautiful symphony of flavors and textures. What makes them unique is their versatility! You can easily cater this dish depending on what you have on hand or what you’re in the mood for.
Thinking of a “sweeter” twist? Toss in a splash of hoisin sauce or add a sprinkle of red pepper flakes for some heat. The combination of soy sauce and sesame oil conjures up a flavor that feels indulgent, while the fresh veggies keep things light. Honestly, it’s all about that delightful crunch of cabbage and the tender chicken mingling together in each bite.
And let me tell you, the satisfaction of pulling this dish off on a tough day is unparalleled. It’s a reminder that cooking can be a source of joy, not just a chore.
Ingredients
- 2 cups cooked chicken, shredded: Use whatever chicken you have, be it rotisserie or leftovers. This is a high protein powerhouse!
- 4 cups cabbage, shredded: This leafy veggie is not only low-calorie but adds a delightful crunch.
- 1 cup carrots, shredded: Sweet, colorful, and oh-so-good for you! They bring in both flavor and nutrition.
- 3 green onions, sliced: These add a punch of freshness that brings everything to life!
- 3 cloves garlic, minced: Aromatic and authentically delicious. Garlic makes the world go round!
- 2 tablespoons soy sauce (or tamari for gluten-free): The umami flavor is essential.
- 1 tablespoon sesame oil: This nutty oil adds that beautiful behind-the-scenes richness to the dish.
- 1 teaspoon ginger, minced: Adding just the right hint of warmth and spice!
- Salt and pepper to taste: Essential for bringing everything together.
- Sesame seeds for garnish: Because presentation matters (even when we’re just tucked into a bowl on the couch, right?).
Oh, and a little tip from my kitchen chaos: don’t skimp on the garlic and ginger. The fragrance they emit when they hit the hot oil is downright enchanting! And another thing—don’t leave those green onions out! They’re not just for garnish; they add an essential layer of flavor.
How to Make It Step-by-Step
Step One: Sizzle the Base
Start off by heating that lovely sesame oil in a large skillet over medium heat. The moment it hits the pan, you’ll hear a delightful hiss, and the aroma will envelop your kitchen. Just a minute of patience, then in go the minced garlic and ginger. Cook these for about a minute until they’re fragrant; trust me, this is the moment your taste buds start doing a happy dance.
Step Two: Veggie Medley
Next up, toss in your shredded cabbage and carrots. As they hit the hot skillet, you’ll hear that satisfying crunch. Sauté these beauties for about 5-7 minutes. I sometimes get distracted during this phase, particularly when I’m multitasking — my cooking timer is set on my phone, but honestly, sometimes I forget! Just make sure to keep tossing them until they soften up, and the vibrant colors become a little more vibrant.
Step Three: Bring in the Chicken
Now for the fun part—time to add the shredded chicken! Stir it all together and watch as the chicken mingles beautifully with those seasoned veggies. Next, pour in the soy sauce, making sure everything gets a good coat. Pro tip: if you’re using leftovers, this is your moment to layer the flavors a bit more!
Step Four: Season to Perfection
Don’t forget to season with salt and pepper to taste; it makes a world of difference. Imagine the flavor crescendoing, each ingredient singing its note! Once seasoned, remove everything from the heat, and marvel at the colorful presentation that’s about to happen.
Step Five: Garnish and Serve
Spoon your glorious creation into bowls and don’t hold back on those green onions and sesame seeds. Seriously, they elevate the whole vibe! Take a moment to breathe it in; you’ve earned it!
At this point, I usually take a picture not only for my blog but to document that moment of joy. I’ve definitely had my share of meals that ended up looking like a Pinterest fail, but this one? Oh, it’s a masterpiece every time!
Tips for Best Results
Here are a few of my go-to tips that really make a difference:
- Use fresh ingredients: Fresh vegetables definitely elevate this dish! Flavor and texture will be top-notch.
- Don’t overcook the veggies: We want them tender but still crisp! Keep an eye on them as they sauté.
- Taste and adjust: You want to balance flavors. This is your dish—feel free to adjust soy sauce or seasonings according to your palate!
- Make it your own: Feel free to toss in any other veggies like bell peppers or snow peas. The more, the merrier!
Ingredient Substitutions & Variations
If you want to mix things up or have specific dietary needs, check out these ideas:
- Protein Alternatives: Swap out chicken for tofu or tempeh if you want a high protein keto meal plan, or try ground turkey for a leaner option.
- Additions: Fresh or frozen peas can add a pop of color. And let’s be real, a little heat never hurt! Consider adding some sriracha or chili flakes for a spicy kick.
- Dietary Swaps: Go for coconut aminos instead of soy sauce for a lower sodium option. If you’re going vegan, simply omit chicken or use chickpeas instead!
Directions
- In a large skillet, heat sesame oil over medium heat.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Add shredded cabbage and carrots, sautéing until softened, about 5-7 minutes.
- Stir in the cooked chicken and soy sauce, mixing well.
- Season with salt and pepper to taste.
- Remove from heat and top with sliced green onions and sesame seeds.
- Serve warm in bowls.
Pairing Ideas (Drinks, Sides, etc.)
You might wonder what goes perfectly with these Egg Roll Bowls. Let me tell you, a chilled glass of green tea is a fantastic choice. It’s refreshing and balances the savory flavors of the dish beautifully. If you’re a wine lover, a crisp white wine like Sauvignon Blanc would work splendidly as well.
Sides
Want to elevate this meal? Consider serving it alongside some steamed edamame or a fresh cucumber salad tossed in rice vinegar. It adds a nice contrast of freshness.
Sweet Endings
And for dessert? Nothing too heavy; maybe a light fruit salad or some green tea ice cream to finish. That’s it—a delightful balance!
How to Store and Reheat Leftovers
I always keep some Egg Roll Bowl leftovers handy for when life gets busy. Just pack them in airtight containers and toss them in the fridge. They can last up to three days, which is perfect for those meal planning chicken endeavors.
When reheating, go for microwave-safe containers or back on the stove if you want to revitalize those flavors. But be careful—nobody wants soggy veggies!
A tip from the school of kitchen disasters: I once left a bowl on high heat to reheat it too quickly. Let’s just say smoke happens, and it was a rather unfortunate cleanup situation. So, gentle heat is key here!
Make-Ahead and Freezer Tips
You can totally prep this dish ahead of time! Sauté everything as directed, then let it cool before packing it into meal prep containers. Just keep the green onions and sesame seeds on the side and add them right before serving.
Want to freeze it? Go ahead! Just make sure to store it in a freezer-safe container. When you’re ready to enjoy, let it thaw in the fridge overnight and reheat!
Common Mistakes to Avoid
- Overcooking the Vegetables: They should be crisp but tender! A quick sauté is all you need.
- Using Too Much Sauce: It can quickly overpower the other flavors. Remember, it’s meant to enhance, not drown—less is often more!
- Ignoring Seasoning: Always taste as you go! Add salt and pepper gradually to find your sweet spot.
Frequently Asked Questions (FAQ)
Can I use frozen veggies?
Absolutely! Just sauté them a little longer until they’re heated through and tender.
What if I don’t have sesame oil?
You can substitute with olive oil or avocado oil, but you might miss out on that nutty kick.
Can this recipe be doubled?
For sure! It’s great for meal prepping, and larger batches can feed the whole family!
Cooking Tools You’ll Need
You’ll want a good skillet for this, preferably non-stick. A spatula for stirring, a cutting board, and a sharp knife make things easier. If you want to step up your game, a food processor can quickly shred your veggies!
Final Thoughts
Egg Roll Bowls are more than just a recipe for me; they’re a reminder that cooking can be simple, fun, and nourishing, even on the busiest days. I hope you enjoy making these as much as I do!
Don’t forget to share your own twists and version with me! Trust me, I’d love to hear how your kitchen adventures turn out.
And if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Egg Roll Bowls
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use whatever chicken you have, be it rotisserie or leftovers.
- 4 cups cabbage, shredded Adds a delightful crunch.
- 1 cup carrots, shredded Brings in flavor and nutrition.
- 3 cloves garlic, minced Essential for flavor.
- 1 tablespoon sesame oil Adds richness.
- 1 teaspoon ginger, minced Adds warmth and spice.
- 3 tablespoons soy sauce Can substitute with tamari for gluten-free.
- 3 green onions, sliced Adds freshness.
- to taste salt and pepper For seasoning.
- sesame seeds for garnish Enhances presentation.
Instructions
Preparation
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and ginger, cooking for 1 minute until fragrant.
- Add shredded cabbage and carrots, sautéing until softened, about 5-7 minutes.
- Stir in the cooked chicken and soy sauce, mixing well.
- Season with salt and pepper to taste.
- Remove from heat and top with sliced green onions and sesame seeds.
- Serve warm in bowls.
