Inside Out Egg Roll Bowl

Name: Inside Out Egg Roll Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tbsp Canola oil; 1 lb Ground chicken; 1/2 Yellow onion (chopped small); 2 tsp Fresh ginger (minced ); 4 cloves Garlic (minced ); 11 oz Green cabbage, about 1/2 head small cabbage (shredded); 2 cups Shredded carrots; 4 Green onions (sliced thin ); 1 tbsp Rice wine; 2 tbsp Soy sauce (divided ); 2 tsp Toasted sesame oil; Salt and pepper (to taste ); 1 tbsp Coleman's mustard powder; 2 tsp Hot water; 1/2 tsp Canola oil; 1 1/2 tsp Rice vinegar; 1/4 tsp White granulated sugar; 1/8 tsp White pepper; pinch Salt

by Kristen Espino on Feb 7, 2024 (updated Jan 21, 2026)

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All the delicious flavors of your favorite Chinese takeout appetizer combined inside one bowl. Inside Out Egg Roll Bowl is made with seasoned ground chicken, crisp veggies and tossed in a flavorful sauce. It’s low-carb, easy to make and 100% satisfying.

inside out egg roll bowl with fried wontons.

This Asian-inspired Inside Out Egg Roll Bowl tastes just like your favorite egg roll, without the wrapper and hassle of deep-frying. It’s the perfect stir-fry when you’re craving takeout. Most of the ingredients are easily accessible, everything is cooked in one pan and clean up is a breeze!

Looking for more Asian-inspired recipes, then try Easy Garlic Chili Oil Noodles and Crispy Spicy Salmon Bowls.

Why You’ll Love This Deconstructed Egg Roll Bowl

Tastes like an egg roll- Everything you love about egg rolls served in a bowl. You won’t even miss the wrapper or the extra calories, I promise!
Healthy and low carb- This egg roll bowl is loaded with lots of lean meat, crunchy vegetables and a delicious savory umami sauce.
Easy to make- This recipe uses simple ingredients and comes together in just 30 minutes.
Prep ahead friendly- You can prep all the veggies and sauce ahead of time and store inside the refrigerator until you’re ready to cook. Perfect meal for busy weeknights.
Hot mustard sauce- I don’t know about you but I love hot mustard with my egg rolls. Just a little drizzle on top really completes this bowl.

Inside out egg roll bowl with fried wontons and green onions.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.

Ground chicken- Typically, egg rolls are made with ground pork, but to make this recipe extra healthy, I use ground chicken.
Cabbage- I use green cabbage and shred it by hand with a sharp knife. You can use a food processor.
Carrots- Adds a nice sweetness and pop of color. To make things easy, I buy them pre-shredded
Yellow onion- Adds great flavor to the mixture. Make sure to finely chop your onion.
Garlic- Use fresh garlic for the best flavor.
Ginger- I use fresh ginger root. Make sure to peel the skin off and chop very fine.
Green onions- I use both the white and green potion of the scallion.
Soy sauce- Use reduced soy sauce to help control the salt.
Rice wine- Not to be confused with rice wine vinegar. Rice wine elevates all the flavors and adds a nice sweetness.
Sesame Oil- Adds a beautiful nuttiness to this dish. Just a small amount enhances all the flavors. Use this sparingly as it can be overwhelming if you add too much.
Mustard Powder- I use Coleman’s Mustard Powder.
Oil- I use a neutral oil in this recipe, such as canola or vegetable.
Rice vinegar- Adds a sweet and tangy flavor to the sauce.
White pepper (optional)– This has a very distinct flavor. Either you love it or hate it.

Ingredient Note Substitutions

Meat- Although I use ground chicken for this recipe, you can also use ground pork, beef, or turkey.
Veggies- If you’re crunched for time, you can use cabbage slaw mix or even broccoli slaw mix. Celery, mushrooms and beans spouts are also great additions.

Cooked ground chicken, sautéed cabbage, onions, garlic, ginger, carrots and green onions.

Step By Step Instructions – Egg Roll Skillet

STEP 1: Cook the chicken. In a large skillet, heat oil over medium-high heat. Add ground chicken, stirring, until no longer pink. Then, drain and return meat to the pan.

Cooked ground chicken, onions, garlic and ginger.

STEP 2: Add aromatics. Next, add the onions, garlic and ginger, stirring constantly for 1 minute.

STEP 3: Add the liquid. Stir in the rice wine, 1 tbsp soy sauce and sesame oil and cook for 1 additional minute.

Cooked ground chicken, onions, garlic, ginger, soy sauce, rice wine and sesame oil.

Ground chicken mixture with green cabbage and shredded carrots.

STEP 4: Combine vegetables. Add the cabbage and shredded carrots. Cook for 2-3 minutes; stirring occasionally until the veggies are tender and slightly wilted. Then, finish with 1 tbsp of soy sauce. Season with salt and pepper.

STEP 5: Serve. Stir in green onions. Then, divide into bowls and garnish with fried wonton strips (optional).

Deconstructed egg roll with hot mustard sauce.

STEP 6: Make hot mustard. Combine mustard powder and hot water. Then, whisk in oil, vinegar, sugar, salt and white pepper. Cover and let steep for 10-15 minutes. Adjust consistency if needed, by adding more water.

What To Serve with Egg Roll Bowls

For a low-carb meal, it’s delicious all on its own
Jasmine or brown rice
Noodles
Pickled cucumbers
Potstickers
Cauliflower rice
Fried wonton strips

Expert Tips

If you don’t have time to cut the cabbage by hand, use coleslaw mix. You can also shred the cabbage and carrots with a food processor.

Make sure to use a large sauté pan. You want a large surface area so the vegetables make direct contact with the pan and cook quickly.

To achieve the desired texture and flavor, it’s important to sauté the vegetables over high or medium-high heat. This will help them cook quickly and evenly, while preventing them from steaming and turning mushy.

Use toasted sesame oil to add even more flavor to this dish.

This egg roll skillet tastes delicious all on its own or with my hot mustard sauce. Feel free to experiment with other sauces or condiments such as chili oil, sriracha, or sweet and sour sauce.

Inside out egg roll bowl with hot mustard and fried wontons.

FAQ

Are egg roll bowls healthy?

Egg roll bowls are an excellent way to cut back on fat and calories but still have the same delicious flavors you find in the fried version.

Can I prep this dish ahead of time?

Yes, you can. Prep the veggies and store inside the refrigerator. You can also cook the meat in advance and when ready, combine with veggies so everything is fresh and crisp.

Can I add eggs to this recipe?

Absolutely! Scramble your eggs and set them aside. I suggest 2-3 eggs for this recipe. Once you finish sautéing your vegetables, add the eggs back in and mix together until combined.

Do egg roll bowls reheat well?

Yes, egg roll bowls are the best re-heatable meal. They are also perfect for meal prepping.

Recipe Variations

Make it vegetarian. Skip the meat and use strictly veggies, tofu, edamames or lentils.
Use different veggies. Swap out the cabbage and use broccoli, red bell peppers or kale.
Add some heat. Add a drizzle of my spicy mayo on top for a little extra kick.
Top with toasted sesame seeds.
Serve with soft boiled eggs for extra protein.

Inside out egg roll bowl with hot mustard and wonton strips.

Helpful Kitchen Tools

Here’s what you will need to make this recipe.

Food processor or sharp chef knife
Large skillet or non-stick sauté pan
Wooden spoon
Whisk
Mixing bowl
Measuring spoons

Storing and Reheating

This Inside Out Egg Roll Bowl can be stored in an airtight container and kept in the refrigerator for up to 4 days.

Reheating

You can easily reheat this dish in the microwave for 1-2 minutes minutes or until heated through. Alternatively, you could also reheat the recipe in a skillet on the stovetop over medium heat until warmed through.

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