Healthy egg roll in a bowl makes for an easy, quick, and additive family dinner you will have on repeat. It’s everything you love about an egg roll – a lean protein, colorful slaw mix, and umami-packed sauce then topped with crispy wontons strips and a sweet and spicy chili mayo. It’s a healthy, low carb but oh so satisfying dish!
Healthy Egg Roll in a Bowl
I’m a sucker for a good egg roll. It’s a must every time we order Chinese takeout. But truth be told, it’s not the healthiest snack or particularly easy to make at home. So egg rolls are more of on an occasional dish at our house.
Well, not anymore! Now we enjoy egg roll flavors on the regular. How?!
I present to you egg roll in a bowl. It’s all the goodness of an egg roll without the hassle or guilt of the deep fried wrapper. It consists of a ground chicken and colorful slaw mixture tossed in a tangy and rich sauce then topped with fresh cilantro, crunchy fried wontons (so you still get that crunch), and a sweet and spicy mayo.
It also takes less than 30 minutes to make and only one pan. This is my kind of meal!
Main ingredients for the bowl
- ground chicken or ground turkey, I used about 93% lean. This ground meat takes on the flavors of the sauce well but is still lean and low in fat, so makes for a healthy weeknight dinner. You could also try ground pork!
- superfood slaw mix, This adds veggie goodness but no chopping involved. Yes! I opt for a superfood slaw mix as it contains more bright, healthy veggies. I find mine at Fresh Thyme. You can also use a regular coleslaw mix or whatever slaw mix you can find at your local grocery store.
- minced garlic and ginger, adds an extra flavor pop that accentuate the asian flavors in the sauce.
- crispy wontons strips, add that must needed crunch factor you typically get with a crispy egg roll.
- cilantro and lime juice, I love finishing any rich Asian dish with some herbs and lime juice. It wakes the whole dish up by cutting through some of the richness and adding a pop of freshness.
The sauces
There are two main sauces for this dish: the soy citrus chili sauce for the bowl and the spicy mayo for topping. Both use Asian pantry staples to create.
For the soy citrus chili sauce, I combined low sodium soy sauce, ponzu sauce, sweet chili sauce, rice wine vinegar, sesame oil, and sriracha. Ponzu sauce is a citrus-based soy sauce. I like to add it for beautiful citrus notes to compliment the other flavors of the dish.
Note: if you do not have ponzu sauce, you can just use a combination of half soy sauce and fresh orange or lime juice. I also recommend finding a good, low sugar chili sauce for a healthier option. HERE is what I use!
To make the sweet chili spicy mayo, just combine greek yogurt, mayo, sweet chili sauce, and sriracha. It’s sweet. spicy, creamy, and tangy – a must for this dish!
Instructions
This dish comes together in under 30 minutes and in one pan.
In a small salad shaker (or container with lid), add all the sauce ingredients and shake until well-incorporated. Set aside.
In a small bowl, whisk together the sweet chili spicy mayo ingredients until well-incorporated. Set aside.
Next, heat about a tablespoon of neutral oil in a large skillet or wok over medium heat. Add the slaw mix and cook for 2-3 minutes or until the veggies are slightly wilted but still crunchy. Remove from the pan (or you can simple move to the side of the pan).
Heat another tablespoon of neutral oil. Add the ground chicken, browning on both sides, then breaking up into small pieces. Cook until no longer pink in the middle. Add in the fresh garlic and ginger and cook until fragrant, about a minute. Add in the cooked veggies and sauce and toss until well-combined.
Divide the mixture between bowls (should make about 4 servings).
Top with fresh cilantro, crispy wontons and sweet chili spicy mayo.
other easy dinner ideas
- Blood Orange + Kale Salad with Savory Granola
- Creamy Sundried-Tomato Pasta
- Greek Chicken Bowls
- Healthy Burger Bowls with Special Sauce
Is this dish healthy?!
Yes! For one, it low-carb since there is no wrapper, just a small amount of crunchy wontons for garnish.
It’s also made with lean ground turkey/chicken and tons of veggies, so is packed with nutrients.
The sauce is made without any extra sugar; just a little sweetness from the chili sauce (which, as stated above, I use low-sugar more natural kind).
Finally, the mayo sauce for topping is lighted with greek yogurt (plus, I used a olive oil based mayo, which is lower calories and fat than traditional mayo).
All in all, this is a meal you can feel good about eating on repeat!
enjoy!
This healthy egg roll in a bowl makes a delicious, simple, and healthy family-friendly meal!
If you make this healthy egg roll in a bowl, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Egg Roll in a Bowl
Everything you love about an egg roll – a lean protein, colorful slaw mix, and umami-packed sauce then topped with crispy wontons strips and a sweet and spicy chili mayo – in a healthy, low carb but oh so satisfying dish!
Ingredients
Sauce Ingredients
- 2 tablespoons low sodium soy
- 1 1/2 tablespoons ponzu sauce
- 1 1/2 tablespoons sweet chili sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 1-2 teaspoons sriracha
Sweet Chili Spicy Mayo
- 3 tablespoons Greek yogurt
- 1 tablespoon olive oil based mayo
- 2 tablespoons sweet chili sauce
- 1-2 teaspoons sriracha
Bowls
- 1 -2 tablespoons neutral oil sesame or coconut work great
- 2 cups superfood veggie slaw or any veggie slaw
- 2-3 green onion stalks sliced, green and white parts separated
- 2-3 garlic cloves minced
- 1-2 teaspoons minced ginger
- 1 pound 93% lean ground turkey or ground chicken
- 4-6 lime wedges
- 1/4 cup wonton strips
- Cilantro for topping, optional
Instructions
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In a small bowl, mix together all of the sauce ingredients. Set aside.
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In a separate bowl, mix together all of the spicy mayo ingredients. Set aside.
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Heat about 1 tablespoon of oil in a large skillet or wok. Add the veggie slaw and white part of onion and cook for 2-4 minutes or until tender but still have a bit of a crisp. Remove from the pan. Heat. remaining oil. Add in the ground turkey. Brown on both sides for 2-3 minutes. Crumble the ground turkey and cook until no longer pink. Darin excess oil, leaving just a little. Add in the garlic and ginger and cook until both are fragrant, about 1 minute. Add in veggies and sauce and toss until everything is well-incorporated.
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Divide the mixture between bowls. Top with spicy mayo, cilantro, and green part of onions. Finally, finish with crispy wonton strips.
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Serve and enjoy!
