High-Protein Egg Roll Bowls (15-Minute)

All the savory, crunchy flavor of an egg roll, none of the deep-frying or carb-heavy wrapper. These high-protein egg roll bowls take the classic takeout filling — seasoned ground chicken, shredded cabbage, carrots, and a garlicky sesame-ginger sauce — and serve it up in a fast, one-skillet bowl.

Ground chicken browns in minutes, then the cabbage and carrots go in for a quick stir-fry so they stay tender-crisp instead of soggy. The sauce is a simple whisk of soy sauce, rice vinegar, toasted sesame oil, and fresh ginger that clings to every bite and tastes like it came from your favorite takeout spot.

Each bowl lands around 30 grams of estimated protein, comes together in 15 minutes, and reheats like a dream — which makes this a weeknight dinner and a meal-prep hero in one.

Why You'll Love This Recipe

• Ready in 15 minutes — one skillet, no special equipment, dinner on the table fast
• ~30g estimated protein per serving — lean ground chicken and egg-optional add-ins keep it filling
• Low-carb by default — all the egg roll flavor with none of the wrapper or frying
• Meal-prep friendly — stores and reheats beautifully for up to 4 days
• Totally customizable — swap the protein, crank up the heat, or add extras like edamame

Ingredients

• 1 lb (450 g) lean ground chicken (93/7)
• 1 tablespoon toasted sesame oil, divided
• 1 small yellow onion, diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (about 1-inch piece)
• 4 cups shredded green cabbage (about 10 oz / 280 g)
• 1 cup shredded carrots (about 4 oz / 110 g)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha, plus more to taste (optional)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

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Instructions

1. Whisk the soy sauce, rice vinegar, and sriracha (if using) in a small bowl. Set the sauce aside.
2. Heat 1 teaspoon of the sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken, season with the salt and pepper, and cook 5–6 minutes, breaking it into crumbles with a wooden spoon, until browned and no pink remains.
3. Push the chicken to the sides of the pan and add the onion, garlic, and ginger to the center. Cook 1–2 minutes, stirring, until fragrant and the onion softens.
4. Add the shredded cabbage and carrots to the skillet. Drizzle over the remaining 2 teaspoons of sesame oil and toss everything together. Cook 4–5 minutes, stirring often, until the cabbage is wilted but still has a slight crunch.
5. Pour the sauce over the mixture and toss to coat. Cook 1–2 more minutes so the flavors meld and any excess liquid cooks off.
6. Remove from the heat. Divide among bowls and top with the sliced green onions and sesame seeds. Serve hot.

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Tips for Success

• Don't overcook the cabbage. Tender-crisp is the goal — 4–5 minutes max. Mushy cabbage turns the whole bowl soggy, so keep the heat high and the stir-fry moving.
• Use a large skillet or wok. The cabbage needs room to make contact with the hot pan. If everything is piled up, it steams instead of searing. Work in two batches if your pan is small.
• Grate the ginger fresh. Fresh ginger brings a bright, peppery bite that ground ginger can't match. A microplane makes quick work of it.
• Taste before adding extra salt. Low-sodium soy sauce varies by brand, and the chicken is already seasoned. Taste at the end and adjust with an extra splash of soy sauce if needed.
• Keep the sriracha on the side. If you're cooking for mixed heat tolerances, leave it out of the sauce and let everyone drizzle their own.

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Variations

• Spicy peanut version: whisk 1 tablespoon creamy peanut butter into the sauce and finish with chopped peanuts.
• Turkey or pork swap: use lean ground turkey or ground pork in place of the chicken — same timing, same method.
• Add an egg: push the mixture aside, scramble 2 eggs in the empty space, then fold them in for extra protein.
• Cauliflower rice base: serve over cauliflower rice to keep it low-carb while stretching the bowls further.
• Extra veggie boost: toss in sliced mushrooms, snap peas, or a handful of edamame with the cabbage.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 4–5 minutes or in the microwave in 60-second bursts, stirring between rounds. The cabbage softens a little on reheating but the flavor gets even better as the sauce soaks in. This recipe also freezes well for up to 2 months — thaw overnight in the fridge before reheating. Wait to add the green onions and sesame seeds until serving so they stay fresh and crunchy.

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FAQ

Can I use ground turkey instead of chicken? Absolutely — lean ground turkey works one-for-one here with the same cook time. Ground pork is great too if you don't mind a little more fat.

Is this recipe gluten-free? It can be — swap the soy sauce for tamari or coconut aminos and check that your sriracha is certified gluten-free.

How do I keep the cabbage from getting soggy? Cook it hot and fast for just 4–5 minutes, don't overcrowd the pan, and serve right away. If meal prepping, slightly undercook the cabbage so reheating finishes it perfectly.

What can I serve with egg roll bowls? They're a complete meal on their own, but cauliflower rice, jasmine rice, or a simple cucumber salad round out the plate nicely.

Recipe Card

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Servings: 4
• Estimated calories per serving: ~320

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Emma Carter

Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!