Egg Roll in a Bowl is a culinary evolution that reimagines the traditional Chinese egg rolls. The concept behind Egg Roll in a Bowl is simple yet satisfying. It involves deconstructing the egg rolls and serving up their flavorful filling in a bowl. By doing away with the fried pastry, this dish becomes a low-carb and low-calorie alternative that allows you to relish the fusion of Chinese-American cuisine in a healthy style.
This dish has gained immense popularity, particularly among those following ketogenic diets, where minimizing carb intake is essential. Our Weight Watchers-friendly version of this delightful dish stays true to the concept while making a few mindful adjustments. We minimize the use of oil for sautéing, as it’s not necessary to achieve the desired flavors. Additionally, we opt for ground chicken, which not only reduces the calorie count but also provides a lean and protein-packed base. The result is a mouthwatering recipe that aligns perfectly with a Weight Watchers lifestyle, offering a delightful culinary experience with zero Weight Watchers points.
Why you should try this recipe
When I’m asked why Egg Roll in a Bowl is one of my favorite go-to dinners, the reasons are aplenty, and some are quite unconventional, to say the least. First and foremost, it’s the speed at which this meal comes together that truly captivates me. While I’m busy sautéing the meat, chopping the cabbage, and creating a satisfying dinner in less than 10 minutes, it strikes me how effortlessly convenient this dish is.
Cabbage, the unsung hero of this recipe, offers a double delight. Not only is it remarkably filling due to its high fiber content, but it also possesses the virtue of longevity. Cabbage has a remarkable ability to stay fresh in the fridge, even a week after purchase. So, when all the other fresh ingredients in my fridge are dwindling, I can always count on my trusty cabbage to be there for me.
Speaking of ingredients, I tend to stock up on ground meat, whether it’s chicken or beef. And yes, I’ll admit it, I have a soft spot for the savory goodness of soy sauce and the zing of ginger (which, coincidentally, also boasts impressive fridge life). So, you see, this recipe has it all – simplicity, speed, satiety, and readily available ingredients. Give it a try, and you’ll understand why Egg Roll in a Bowl has earned a top spot in my kitchen.
Servings: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
- 454 g. ground chicken
- 1 small white cabbage, thinly sliced (approximately 4 cups or 380 grams)
- 2 large carrots (250 g.), julienned
- ½ cup (80 g.) onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (approximately 12 grams)
- ¼ cup reduced-sodium soy sauce, 60 ml
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha sauce (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions for making Egg roll in a Bowl
1. Thinly slice the cabbage.
2. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, and Sriracha sauce. Set aside.
3. In a large skillet or wok, cook the ground chicken over medium-high heat until no longer pink, breaking it apart into crumbles as it cooks. Remove the cooked chicken from the skillet and set it aside.
4. In the same skillet, add a little oil if needed, then sauté the minced garlic and ginger until fragrant, about 1 minute.
5. Add the chopped onion and julienned carrots to the skillet. Cook for 3-4 minutes or until the vegetables begin to soften.
6. Stir in the thinly sliced cabbage and continue to cook, tossing frequently, until the cabbage is tender yet still slightly crisp, about 5-7 minutes.
7. Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Stir well to combine and coat everything evenly. Cook for an additional 2-3 minutes to heat through.
8. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Variations and substitutions
As I mentioned earlier, I’m a fan of this recipe, and I’ve experimented with several variations of it. Some of these variations fall somewhere between an egg roll bowl and a chop suey, but they’re all incredibly delicious. Below, I’ve compiled a list of the best variations I’ve tried.
1. Swap the ground meat for crumbled tofu or tempeh for a protein-packed, plant-based version of Egg Roll in a Bowl.
2. Replace the ground meat with cooked and peeled shrimp for a seafood-inspired twist. Add them to the mix towards the end of cooking to prevent overcooking.
3. Add some heat to your dish by incorporating sliced jalapeños, red pepper flakes, or your favorite hot sauce for an extra punch of flavor.
4. Experiment with different veggies like bell peppers, snow peas, or Chinese cabbage to introduce more Asian-inspired textures and flavors.
Tips and Tricks Section for Making Egg Roll in a Bowl
1. For extra flavor, marinate the meat in the refrigerator for several hours. A bold mixture of garlic, ginger, and cumin works wonders. With this step done in advance, you can whip up the recipe in no time.
2. Consider using a bag of pre-shredded coleslaw mix instead of chopping cabbage. It’s a convenient shortcut that speeds up your prep time.
3. To enhance the overall taste and texture, sauté the ground meat and cabbage until they are slightly toasted.
Related Recipes
Weight Watchers Egg Roll in a Bowl
Ingredients
- 454 g. ground chicken
- 1 small white cabbage, thinly sliced (approximately 4 cups or 380 grams)
- 2 large carrots, 250 g., julienned
- ½ cup 80 g. onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (approximately 12 grams)
- ¼ cup reduced-sodium soy sauce, 60 ml
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha sauce, optional
- 2 green onions, chopped (for garnish)
- Sesame seeds, for garnish, optional
Instructions
- Thinly slice the cabbage.
- In a small bowl, combine the soy sauce, sesame oil, rice vinegar, and Sriracha sauce. Set aside.
- In a large skillet or wok, cook the ground chicken over medium-high heat until no longer pink, breaking it apart into crumbles as it cooks. Remove the cooked chicken from the skillet and set it aside.
- In the same skillet, add a little oil if needed, then sauté the minced garlic and ginger until fragrant, about 1 minute.
- Add the chopped onion and julienned carrots to the skillet. Cook for 3-4 minutes or until the vegetables begin to soften.
- Stir in the thinly sliced cabbage and continue to cook, tossing frequently, until the cabbage is tender yet still slightly crisp, about 5-7 minutes.
- Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Stir well to combine and coat everything evenly. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good!!! I’m making it again this week!!
Delicious! Only made one change, made mine with ground turkey. Thank you for this recipe. I thought for sure I would have to double the soy sauce mixture, thinking it wouldn’t be enough. I was wrong. This recipe is a keeper!!