Egg Roll Bowls with Chicken Cabbage

The sound of cabbage hitting a hot pan is what hooked me on this dish. I'd been staring at a head of cabbage for three days, uninspired, until I remembered the crispy edges of egg rolls and thought: why not skip the wrapper? What started as a weeknight experiment turned into something I now make every other week, partly because it's fast, but mostly because that sweet-salty smell fills the kitchen in a way that makes everyone wander in asking what's for dinner.

I made this for my neighbor after she had surgery, doubling the recipe and delivering it in a big glass container. She texted me two hours later asking for the recipe, then admitted she'd eaten half of it standing at the counter. That's when I knew it wasn't just easy, it was craveable. The balance of salty soy sauce, bright vinegar, and nutty sesame oil makes it taste like takeout, but better because you control the seasoning.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce; I sometimes pound them flat first to make slicing easier.
• Neutral oil: Vegetable or canola oil can take the high heat without smoking, which matters when you want a good sear on the chicken.
• Yellow onion: It sweetens as it cooks and adds a soft texture that contrasts with the crunch of cabbage.
• Garlic and fresh ginger: Mince them fine so they release their oils quickly; ginger especially wakes up the whole dish.
• Green cabbage: Shred it into thin ribbons so it wilts just enough but stays crisp in the center.
• Carrots: They add color and a hint of sweetness that balances the savory elements.
• Green onions: Slice them on a diagonal for a prettier garnish and a mild onion bite at the end.
• Low-sodium soy sauce: Gives you control over the salt level; regular soy sauce can make this too intense.
• Rice vinegar: A splash of acidity brightens everything and cuts through the richness of the sesame oil.
• Toasted sesame oil: Just a teaspoon brings a nutty, roasted flavor that ties the whole bowl together.
• Sugar or honey: A tiny bit balances the salty and sour notes without making it taste sweet.
• Toasted sesame seeds: They add a subtle crunch and make the bowl look finished.
• Sriracha or chili crisp: Optional, but the heat and texture make every bite more interesting.

Instructions

Prep everything first:

Slice the chicken thin, shred the cabbage and carrots, mince the garlic and ginger, and chop the onions. Having it all ready means you won't scramble once the pan heats up.

Heat the oil:

Pour neutral oil into a large skillet or wok over medium-high heat and let it shimmer. A hot pan is key to getting those caramelized edges on the chicken.

Cook the onion:

Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent and soft. You'll start to smell the sweetness.

Add garlic and ginger:

Stir them in and cook for just 30 seconds, until the aroma fills your kitchen. Any longer and they'll burn.

Brown the chicken:

Toss in the sliced chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring now and then, until it's cooked through with no pink left. Don't crowd the pan or it will steam instead of brown.

Push and add vegetables:

Slide the chicken mixture to one side of the pan, then add the shredded cabbage and carrots to the empty space. This lets the vegetables get some direct heat and start to soften.

Toss the vegetables:

Cook them for 3 to 4 minutes, stirring occasionally, until they begin to wilt but still have a bit of crunch. Overcooked cabbage gets limp and sad.

Combine everything:

Mix the chicken and vegetables together in the pan so every bite has a little of everything.

Add the sauce:

Pour in the soy sauce, rice vinegar, sesame oil, and sugar or honey, then toss to coat. Cook for 1 to 2 minutes until everything is heated through and glossy.

Taste and adjust:

Try a bite and add more soy sauce, salt, or pepper if needed. This is your chance to make it perfect.

Serve it up:

Remove the pan from heat and divide the mixture into four bowls.

Garnish and finish:

Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat.

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One night I made this after a long day and sat down with a bowl, no phone, no TV. The crunch of cabbage, the warmth of ginger, the little pops of sesame seeds—it felt like the kind of meal that reminded me why I love cooking. Simple food done right doesn't need to be complicated to feel like a win.

Swapping the Protein

I've used ground pork when I didn't have chicken, and it gave the whole thing a richer, almost sausage-like flavor. Ground turkey works too, though it's a bit leaner and can dry out if you're not careful. If you want to go plant-based, crumbled firm tofu crisps up nicely in the hot pan and soaks up the sauce just as well. Leftover rotisserie chicken is my secret shortcut—just shred it and toss it in at the end so it warms through without overcooking.

Serving Suggestions

This bowl is filling on its own, but I'll sometimes serve it over a scoop of steamed jasmine rice when I need something more substantial. Cauliflower rice is my go-to when I want to keep it lighter, and it doesn't compete with the flavors. A fried egg on top with a runny yolk turns it into breakfast-for-dinner, and I've even tucked leftovers into a tortilla with a handful of fresh cilantro for a quick lunch wrap.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the cabbage softens a bit as it sits. I reheat it in a skillet over medium heat with a splash of water to loosen the sauce, stirring until it's warmed through. The microwave works in a pinch, but the skillet brings back some of that fresh-cooked texture.

• Add a drizzle of sesame oil or soy sauce when reheating to refresh the flavors.
• Toss in fresh green onions or cilantro after reheating to brighten it up.
• If the cabbage gets too soft, stir in a handful of fresh shredded cabbage at the end for crunch.

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This bowl has become one of those recipes I don't need to think about anymore, my hands just know what to do. I hope it lands in your regular rotation the same way it did in mine.

Recipe Questions & Answers

→ Can I use pre-shredded coleslaw mix instead of shredding my own cabbage and carrots?

Yes, a 14-ounce bag of pre-shredded coleslaw mix works perfectly as a time-saving shortcut. Just keep in mind that pre-shredded vegetables may soften slightly faster than fresh-shredded ones, so reduce the cooking time by about a minute.

→ What's the best way to slice the chicken breast for quick, even cooking?

For the most tender results, slice the chicken against the grain into thin strips about 1/4 inch thick. Partially freezing the chicken for 15-20 minutes before slicing makes it easier to cut cleanly and evenly.

→ Can I make this dish vegetarian?

Use firm tofu pressed and cubed, or substitute crumbled tempeh for the chicken. You may need to add an extra tablespoon of oil since these plant-based proteins contain less fat than chicken. Increase the soy sauce to 4 tablespoons to boost the savory flavor.

→ How do I prevent the cabbage from becoming too soggy?

Cook the vegetables just until they begin to soften but still retain some crunch, usually 3-4 minutes. Avoid overcrowding the pan, and don't cover the skillet while cooking as the trapped steam will make the cabbage mushy rather than crisp-tender.

→ Can I prepare the ingredients ahead of time?

You can slice all the vegetables and chicken up to 24 hours in advance and store them separately in airtight containers in the refrigerator. Mix the sauce ingredients in a small jar and refrigerate. When ready to serve, just cook everything following the instructions—the actual cooking takes only about 15 minutes.

→ What can I serve with these egg roll bowls?

Steamed white or brown rice makes an excellent base to soak up the savory sauce. For a low-carb option, serve over cauliflower rice or enjoy it on its own as a complete meal. Roasted vegetables or a simple cucumber salad with rice vinegar make refreshing sides.