Egg Roll in a Bowl

Name: Egg Roll in a Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound lean ground chicken; 1-1/2 cups sliced fresh mushrooms; 1 medium onion, chopped; 2 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 2 tablespoons reduced-sodium soy sauce; 1 package (14 ounces) coleslaw mix; 1 tablespoon sesame oil; 3 cups hot cooked brown rice; 1/2 cup sweet-and-sour sauce; Wonton strips, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

This egg roll in a bowl recipe is like a deconstructed egg roll with savory fillings like ground chicken, mushrooms and cabbage, all tossed with rice. No frying necessary!

Ingredients

1 pound lean ground chicken
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
1 package (14 ounces) coleslaw mix
1 tablespoon sesame oil
3 cups hot cooked brown rice
1/2 cup sweet-and-sour sauce
Wonton strips, optional

Directions

In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.

Nutrition Facts

1-1/4 cups chicken mixture with 3/4 cup rice: 451 calories, 11g fat (3g saturated fat), 81mg cholesterol, 591mg sodium, 58g carbohydrate (13g sugars, 6g fiber), 30g protein.

Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas

Recipe Creator