• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Chicken » Chicken Egg Roll Bowls

    Chicken Egg Roll Bowls

    April 19, 2016 by Sharon Rigsby, Updated July 7, 2020 3 Comments

    Jump to Recipe Print Recipe

    Chicken Egg Roll Bowls have all of the flavors and deliciousness of regular egg rolls, but less than half the calories! 

    Chicken egg roll bowl garnished with celery and carrots and a pair of chop sticks.

    Prepared this way they are a complete light and healthy meal.  If you saw my post for grilled Fish Tacos with Green Apple Guacamole, yesterday you know I am experimenting with deconstructing and making lightened “bowl” versions of some of our favorite dishes.

    Really when you think about it, the filling of an egg roll is all vegetables plus, in some cases a little protein like chicken or shrimp. All ingredients that are good for you. In fact, each serving of this dish has over 100% of the daily requirement for vitamin C. It’s just when you wrap it in the wrapper and dunk it a deep fryer that it crosses over into never, never land. Now, I’m not saying that I don’t absolutely love hot freshly made egg rolls because I do.  And to me, the best part is the crunchy fried egg roll wrapper. But today, I’m going with a healthier, lower calorie version which I think you will really like too!

    The original recipe for egg rolls that was the inspiration for my Chicken Egg Roll Bowls came from my sister’s blog, The Pudge Factor. And, like everything else on her blog, her recipe is delicious!

    To make Chicken Egg Roll Bowls, gather your ingredients which are: chicken, garlic, low-sodium soy sauce, cornstarch, olive or coconut oil, a head of cabbage, 4 stalks celery, carrots, onion, fresh ginger, hoisin sauce, orange marmalade, and kosher salt and pepper. You will also need 1, that’s right only 1 egg roll wrapper or 2 wonton wrappers. After all, you can’t have egg roll flavors without a little crunch.

    Chicken Egg Roll Bowls ingredients including chicken, garlic, and low-sodium soy sauce.

    To prepare the chicken mixture, combine the chicken, garlic, 1 Tbsp low-sodium soy sauce and cornstarch in a small bowl. Let it sit for 30 minutes for the flavors to develop. (Feel free to substitute shrimp or pork for the chicken, and adjust the cooking time accordingly.) 

    chicken chunks, garlic, low-sodium soy sauce and cornstarch in a small bowl.

    In the meantime, preheat your oven to 375 degrees. Lightly brush olive oil on the top of the wrapper and sprinkle with salt. Cut the wrapper into several strips or pieces and arrange on a baking sheet so they don’t touch. Bake for 6-7 minutes until they are golden brown. Remove from the oven and set aside. (Watch these carefully, they can go from almost done to burned in a matter of seconds. I got distracted and actually burned my first batch, so keep a close eye on them.)

    Egg roll wrapper cut into strips on aluminum foil sprinkled with salt.

    To prepare your vegetables, use the shredding blade on your food processor to shred the cabbage, celery, onion, and carrots. (If you are short on time, or just want to bypass this step, you can buy pre-shredded coleslaw mix in the salad section of your grocery store. Depending on the size of the bag, you will probably need 2-3 bags of mix. Then, just mix in the onions and celery. ) 

    The vegetable filling shredded in a food processor.

    Heat 1 Tbsp olive or coconut oil in a large skillet over medium-high heat. Add the chicken mixture and cook until opaque and browned on the outside, about 2-3 minutes depending on the size of your chicken pieces. Remove from the skillet and set aside.

    Chunks of chicken cooking in a large skillet.

    Heat another Tbsp of olive or coconut oil in the same skillet you used to cook your chicken. Add the vegetables and grated ginger and cook for approximately 4-5 minutes. You want your veggies to still be crisp, but tender. Add the chicken back in.  Add 2 Tbsp low-sodium soy sauce, 2 Tbsp orange marmalade, and 1 Tbsp hoisin sauce. Mix well and taste. Add salt and pepper if needed.

    The shredded vegetable mixture in a large skillet.

    To serve, divide the chicken and vegetable mixture into 4 bowls and top with the crunchy egg roll strips. Enjoy!

    Chicken egg roll bowl garnished with celery and carrots and a pair of chop sticks.

    **As you will see in the picture, I totally forgot to add the baked egg roll strips which give this dish a little egg roll crunch. It was almost 8:00 pm by the time I finished making dinner last night, we were starving and I temporarily lost my mind. Sorry! It’s ok to roll your eyes here! Really!

    Chicken egg roll bowl garnished with celery and carrots and a pair of chop sticks.
    Print Pin
    5 from 1 vote

    Chicken Egg Roll Bowls

    Chicken Egg Roll Bowls have all of the flavors and deliciousness of regular egg rolls, but less than half the calories! 
    Course Main Course
    Cuisine Chinese
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 121kcal
    Author Sharon Rigsby

    Ingredients

    Chicken Mixture

    • 2 skinless boneless chicken breasts or 4 thighs, cut into small pieces
    • 2 cloves garlic finely minced or grated
    • 1 Tbsp soy sauce
    • 2 tsp cornstarch
    • 1 Tbsp olive or coconut oil

    Vegetable Mixture

    • 1 small head of cabbage shredded
    • 4 stalks celery shredded
    • 2 carrots shredded
    • 1 small onion shredded
    • 1 Tbsp fresh ginger grated
    • 2 Tbsp low-sodium soy sauce
    • 2 Tbsp orange marmalade
    • 1 Tbsp hoisin sauce
    • Kosher salt and pepper to taste
    • 1 Tbsp olive oil or coconut oil

    Topping

    • 1 egg roll or 2 wonton wrappers

    Instructions

    Chicken Mixture

    • To prepare the chicken mixture, combine the chicken, garlic, 1 Tbsp low-sodium soy sauce and cornstarch in a small bowl. Let it sit for 30 minutes for the flavors to develop. (Feel free to substitute shrimp or pork for the chicken, and adjust the cooking time accordingly.)

    Egg Roll Topping

    • In the meantime, preheat your oven to 375 degrees. Lightly brush olive oil on the top of the wrapper and sprinkle with salt. Cut the wrapper into several strips or pieces and arrange on a baking sheet so they don't touch. Bake for 6-7 minutes until they are golden brown. Remove from the oven and set aside. (Watch these carefully, they can go from almost done to burned in a matter of seconds. I got distracted and actually burned my first batch, so keep a close eye on them.)

    Vegetable Mixture

    • To prepare your vegetables, use the shredding blade on your food processor to shred the cabbage, celery, onion, and carrots. (If you are short on time, or just want to bypass this step, you can buy pre-shredded coleslaw mix in the salad section of your grocery store. Depending on the size of the bag, you will probably need 2-3 bags of mix. Then, just mix in the onions and celery. )

    Cook

    • Heat 1 Tbsp olive or coconut oil in a large skillet over medium-high heat. Add the chicken mixture and cook until opaque and browned on the outside, about 2-3 minutes depending on the size of your chicken pieces. Remove from the skillet and set aside.
    • Heat another Tbsp of olive or coconut oil in the same skillet you used to cook your chicken. Add the vegetables and grated ginger and cook for approximately 4-5 minutes. You want your veggies to still be crisp, but tender. Add the chicken back in. Add 2 Tbsp low-sodium soy sauce, 2 Tbsp orange marmalade, and 1 Tbsp hoisin sauce. Mix well and taste. Add salt and pepper if needed.

    Serve

    • To serve, divide the chicken and vegetable mixture into 4 bowls and top with the crunchy egg roll strips. Enjoy!

    Nutrition

    Calories: 121kcal | Carbohydrates: 18g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 480mg | Potassium: 485mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3570IU | Vitamin C: 57.7mg | Calcium: 73mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.
    « Tomato Tortilla Soup – A Quick and Easy Recipe
    Southern Pink Lady Peas Recipe »

    Reader Interactions

    Comments

    1. Ashley

      February 05, 2017 at 10:53 am

      Holy Smokes!! Yum!! I am making this!!
      Your Biggest Fan!!

      Reply
      • Gritsandpinecones

        February 05, 2017 at 11:47 am

        Thank you! I know you will love it!
        Your Biggest Fan!

        Reply
    2. Juventa

      April 28, 2016 at 4:13 pm

      This looks delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie
    • Easy Old-Fashioned Southern Peach Cobbler

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 288Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    415 shares