If you’re craving something quick, hearty, and packed with flavor, these 20-Minute Egg Roll Bowls are about to become your new go-to weeknight hero. Imagine all the savory crunch, zingy ginger, and aromatic garlic of your favorite takeout egg rolls, but deconstructed into a satisfying bowl that comes together in less time than it takes to order delivery. Whether you’re meal-prepping lunches or whipping up a fast dinner, this dish brings everything you love about egg rolls—no wrappers or deep frying required!

20-Minute Egg Roll Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe is deliciously straightforward, yet each ingredient plays a crucial role in building layers of flavor, color, and texture. Keep these favorites handy and you’ll be able to throw together 20-Minute Egg Roll Bowls any time the craving strikes.

Neutral oil: Acts as the cooking base, letting the other star flavors shine without interference.
Ground chicken: Provides a hearty, lean protein that soaks up all the tasty seasonings.
Fine sea salt and freshly-ground black pepper: Essential for seasoning the chicken and balancing flavors throughout the dish.
Scallions: Both the white and green parts contribute freshness and a pop of color, with a mild oniony bite.
Garlic: Three big cloves for that aromatic, savory punch—don’t skimp here!
Fresh ginger: Adds warmth and a signature “egg roll” zing that brightens up every bite.
Bagged coleslaw mix: The ultimate shortcut for veggies, delivering crunch and color effortlessly.
Eggs: Whisked and scrambled right in the pan, they add richness and a touch of subtle creaminess.
Hoisin sauce: Adds sweetness, depth, and a hint of umami that mimics classic egg roll flavor.
Low-sodium soy sauce: Brings saltiness and savoriness; using low-sodium keeps things balanced and not too salty.
Toasted sesame oil: Just half a teaspoon packs in that irresistible nutty aroma.
Furikake or toasted sesame seeds: Finish with a sprinkle for crunch, color, and a little extra savory flair.
Rice or noodles (optional): For turning these bowls into an extra-filling meal—totally your call!

How to Make 20-Minute Egg Roll Bowls

Step 1: Cook the Chicken

Start by heating one tablespoon of your neutral oil in a large nonstick skillet over medium-high heat. Toss in your ground chicken with a sprinkle of salt and pepper, breaking it apart with a wooden spoon. Let it brown up nicely and cook through—this is where the savory base of your 20-Minute Egg Roll Bowls is built. Once cooked, transfer the chicken to a clean bowl and set it aside for later.

Step 2: Sauté the Aromatics and Coleslaw

Add your remaining oil to the skillet, then the white parts of the scallions, garlic, and fresh ginger. Stir everything around for about a minute until your kitchen smells absolutely irresistible. Next, toss in the bagged coleslaw mix and cook it for just a couple of minutes—enough to soften it slightly while it still holds on to some crunch.

Step 3: Scramble the Eggs

Push all the sautéed slaw to one side of the pan to make some room. Pour your whisked eggs onto the empty side and let them cook gently, breaking them up into bite-sized pieces as they set. This step delivers the richness and extra satisfaction right in the bowl.

Step 4: Combine and Season

Bring back your cooked chicken to the pan, then drizzle in the hoisin sauce, soy sauce, and toasted sesame oil. Add the green parts of the scallions for a hint of freshness. Toss everything together to make sure the flavors are evenly distributed. Taste for seasoning—sometimes a touch more soy or hoisin is just what you need.

Step 5: Garnish and Serve

Scoop your 20-Minute Egg Roll Bowls over steaming hot rice or noodles if you’re feeling extra hungry, then finish them with a generous sprinkle of furikake or toasted sesame seeds. Dig in while it’s warm—that first bite is magic!

How to Serve 20-Minute Egg Roll Bowls

Garnishes

Go bold with your toppings: furikake brings a savory hit and extra crunch, while toasted sesame seeds add nutty depth. For a fresh finish, scatter a few more sliced green onions on top, or even a squeeze of sriracha for some heat.

Side Dishes

20-Minute Egg Roll Bowls are so hearty, you might be happy with just a quick bowl of miso soup or a crisp cucumber salad on the side. If you’re hosting friends, try pairing with steamed edamame or veggie spring rolls for a fun “takeout at home” spread.

Creative Ways to Present

Get playful! Spoon the mixture into lettuce cups for a lighter, party-friendly twist, serve over a bed of quinoa for a heartier feel, or pile into meal prep containers with rice for delicious grab-and-go lunches. The best part? These bowls are as versatile to serve as they are quick to make.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely before transferring them into an airtight container. 20-Minute Egg Roll Bowls will stay fresh in the fridge for up to 4 days, making them ideal for easy lunches or a speedy dinner later in the week.

Freezing

If you’d like to freeze your egg roll bowls, portion them into freezer-safe containers (without the rice, which can get soggy). They’ll keep for up to 2 months. To keep veggies at their best, try not to overcook them before freezing.

Reheating

These bowls reheat beautifully! Just microwave in 30-second bursts, stirring in between, until warmed through. You can also reheat on the stove over medium heat with a splash of water or broth to refresh the flavors and prevent sticking.

FAQs

Can I use ground turkey or beef instead of chicken?

Absolutely! Ground turkey or lean ground beef both work perfectly in 20-Minute Egg Roll Bowls. Each brings its own unique flavor, so use whatever you love or have on hand.

What can I use instead of hoisin sauce?

If you’re out of hoisin, try a combination of extra soy sauce with a teaspoon of brown sugar and a dash of rice vinegar. It won’t be exactly the same, but you’ll still get that delicious sweet-salty balance.

Is this recipe gluten-free?

The base recipe isn’t gluten-free due to the soy and hoisin sauces, but simply swap those for gluten-free versions, and these bowls are naturally gluten-free! Always check your labels to be sure.

Can I add extra vegetables?

Definitely. Shredded carrots, snap peas, mushrooms, or bell peppers all play well here—just toss them in with the cole slaw mix and sauté until slightly softened.

How can I make these vegetarian?

Omit the ground chicken and instead use firm crumbled tofu or extra eggs for a protein-rich, vegetarian take that’s every bit as tasty and satisfying!

Final Thoughts

There’s just something so comforting and fun about 20-Minute Egg Roll Bowls—they pack all the best flavors of classic egg rolls into a dish you can whip up without fuss. Whether you’re feeding your family, prepping ahead, or treating yourself to a simplified takeout night, these bowls are pure weeknight gold. Go ahead, give them a try and watch them become a staple on your table!

20-Minute Egg Roll Bowls Recipe