How TO Make AN Egg Roll Bowl
HOW TO MAKE AN EGG ROLL BOWL is a medium American Chinese recipe that serves 4. 620 calories per serving. Recipe by Catherine's Plates on YouTube.
Prep: 17 min | Cook: 33 min | Total: 1 hr 5 min
Cost: $22.08 total, $5.52 per serving
Ingredients
- 4 cups Water (hot for rice)
- 4 teaspoons Better Than Bouillon Chicken Base (adds flavor to rice broth)
- 2 cups Long Grain White Rice (uncooked)
- 1 pound Ground Chicken (can substitute ground turkey or pork)
- 1 tablespoon Cooking Oil (vegetable or canola oil)
- 2 tablespoons Sesame Oil (toasted for authentic flavor)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Ginger (minced or paste)
- 1 Yellow Onion (sliced thin)
- 2 stalks Green Onion (diced for garnish)
- 0.125 teaspoon Salt (just a pinch)
- 0.25 teaspoon Black Pepper (ground)
- 0.25 cup Low‑Sodium Soy Sauce (adds umami)
- 1 teaspoon White Granulated Sugar
- 3 Carrots (peeled and grated)
- 2 cups Red Cabbage (shredded)
- 2 cups Green Cabbage (shredded)
- 1 can Canned Bean Sprouts (drained; fresh optional)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
Instructions
Prepare the Rice Broth
Combine 4 cups hot water and 4 teaspoons Better Than Bouillon chicken base in a large saucepan. Bring to a boil, then stir in 2 cups uncooked white rice.
Time: PT5M
Temperature: Boiling
Simmer the Rice
Reduce heat to low, cover with a lid, and let the rice simmer for 20 minutes until the liquid is absorbed and rice is tender.
Time: PT20M
Temperature: Low
Prep Vegetables
While the rice cooks, peel and grate the three carrots, shred the red and green cabbage (about 4‑5 cups total), slice the yellow onion thinly, and dice the green onion stalks for garnish.
Time: PT12M
Brown the Ground Chicken
Heat the large skillet over medium‑high heat, add 1 tablespoon cooking oil, then add 1 lb ground chicken. Break it up with a spatula and cook until no longer pink, about 5 minutes.
Time: PT5M
Temperature: Medium‑High
Add Aromatics & Seasonings
Stir in the grated carrots, sliced onion, 1 tsp minced garlic, 1/8 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then pour in 1/4 cup low‑sodium soy sauce, 2 tbsp toasted sesame oil, 1 tsp minced ginger, and 1 tsp sugar. Mix well.
Time: PT3M
Temperature: Medium
Incorporate Cabbage & Bean Sprouts
Add the shredded red and green cabbage (and the drained canned bean sprouts if using) to the skillet. Stir continuously until the cabbage softens and wilts to your desired texture, about 5 minutes.
Time: PT5M
Temperature: Medium
Finish & Serve
Turn off the heat. Fluff the cooked rice and divide into bowls. Top each bowl with the chicken‑vegetable mixture, sprinkle diced green onion and toasted sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 22g
- Fiber
- 6g
Dietary info: High Protein, Can be made Gluten‑Free with tamari, Low Sodium option
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Better Than Bouillon Chicken Base: chicken stock cubes, instant chicken broth
- Instead of Long Grain White Rice: jasmine rice, basmati rice
- Instead of Ground Chicken: ground turkey, ground pork
- Instead of Cooking Oil: olive oil, avocado oil
- Instead of Sesame Oil: peanut oil (less flavor)
- Instead of Garlic: garlic paste
- Instead of Ginger: ground ginger (1/4 tsp)
- Instead of Yellow Onion: white onion
- Instead of Low‑Sodium Soy Sauce: tamari
- Instead of White Granulated Sugar: honey (1/2 tsp)
- Instead of Carrots: jicama
- Instead of Red Cabbage: purple kale
- Instead of Green Cabbage: savoy cabbage
- Instead of Canned Bean Sprouts: fresh bean sprouts
Equipment Needed
- Large Saucepan
- Large Skillet or Frying Pan
- Cutting Board
- Chef's Knife
- Box Grater or Food Processor
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Lid for Saucepan
- Serving Bowls
Critical Steps — Do Not Skip
- Cooking the rice with bouillon for flavor
- Browning the ground chicken fully
- Adding soy sauce and toasted sesame oil for authentic taste
- Wilting the cabbage to the right softness
Chef Tips from the Video
- Use toasted sesame oil sparingly – a little goes a long way for that nutty aroma
- For extra crunch, add a handful of sliced almonds or crushed peanuts just before serving
- If you like heat, stir in a dash of sriracha or chili oil
Troubleshooting
Cabbage stays too crunchy
Continue cooking for another 2‑3 minutes, stirring frequently, until it reaches the desired softness.
Rice is undercooked or mushy
If undercooked, cover and steam on low heat for an additional 5 minutes; if mushy, spread rice on a tray to cool and dry before serving.
Dish is too salty
Add a splash of water or extra cooked rice to balance the salt; reduce soy sauce next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Can freeze the cooked chicken‑vegetable mixture without rice for up to 2 months; reheat before serving
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; reheat with a splash of water
- Pre‑shred cabbage and carrots and store in zip‑top bags
- Prepare the soy‑sesame sauce (soy sauce, sesame oil, ginger, sugar) in a small jar for quick use
Frequently Asked Questions
What is the cultural significance and history of the Egg Roll Bowl in American Chinese cuisine?
The Egg Roll Bowl is a modern, deconstructed take on the classic Chinese egg roll, popularized in the United States as a quick, handheld‑style dinner. It reflects the American Chinese tradition of adapting street‑food flavors into convenient bowl meals for busy home cooks.
What are the traditional regional variations of egg roll‑style dishes in Chinese cuisine?
Traditional egg rolls originate from Cantonese dim sum, while northern Chinese spring rolls use wheat wrappers. In the U.S., the “egg roll bowl” replaces the fried wrapper with rice and fresh veggies, merging Cantonese flavors with American bowl culture.
How is the Egg Roll Bowl traditionally served in Chinese‑American restaurants?
Restaurants often serve it over steamed jasmine rice, topped with shredded cabbage, carrots, and a drizzle of soy‑sesame sauce, finished with sliced green onions and toasted sesame seeds for garnish.
What occasions or celebrations is the Egg Roll Bowl associated with in American Chinese culture?
It’s a popular weeknight dinner and is also featured at casual gatherings, potlucks, and family game nights where quick, flavorful meals are appreciated.
What authentic ingredients define an Egg Roll Bowl and what are acceptable substitutes?
Key ingredients are ground chicken (or pork/turkey), shredded cabbage, carrots, soy sauce, and toasted sesame oil. Substitutes include ground turkey for chicken, tamari for soy sauce, and cauliflower rice for a low‑carb version.
What other American Chinese dishes pair well with the Egg Roll Bowl?
Serve it alongside hot and sour soup, steamed dumplings, or a simple cucumber‑soy salad for a balanced meal.
What makes the Egg Roll Bowl special or unique in American Chinese cuisine?
It captures the bold, savory flavors of an egg roll without the deep‑fried wrapper, offering a healthier, faster alternative that still delivers the beloved crunch of cabbage and the umami of soy‑sesame sauce.
What are the most common mistakes to avoid when making the Egg Roll Bowl?
Common errors include overcooking the cabbage (it loses its crunch), under‑seasoning the chicken, and using regular soy sauce that makes the dish too salty. Follow the measured soy‑sesame ratio and watch the cabbage closely.
Why does this Egg Roll Bowl recipe use toasted sesame oil instead of regular sesame oil?
Toasted sesame oil provides a deep, nutty aroma that mimics the flavor profile of traditional fried egg rolls, whereas regular sesame oil is milder and less characteristic of the dish.
Can I make the Egg Roll Bowl ahead of time and how should I store it?
Yes. Cook the rice and chicken‑vegetable mixture up to 2 days ahead, store each component in airtight containers in the refrigerator, and reheat gently before assembling the bowls. Add fresh green onions and sesame seeds just before serving.
What texture and appearance should I look for when making the Egg Roll Bowl?
The cabbage should be wilted but still retain a slight crunch, the carrots should be finely grated, and the chicken should be browned with no pink. The sauce should coat the ingredients with a glossy sheen.
How do I know when the Egg Roll Bowl is done cooking?
The rice will be tender and fluffy, the chicken fully browned, and the cabbage softened to your preference. A quick taste of the sauce should be balanced—salty, slightly sweet, and nutty.
What does the YouTube channel Catherine's Plates specialize in?
Catherine's Plates focuses on approachable, family‑friendly recipes that blend comfort food with global flavors, often featuring quick weeknight meals and creative twists on classic dishes.
What is the cooking philosophy and style of the YouTube channel Catherine's Plates?
Catherine emphasizes fresh ingredients, straightforward techniques, and making flavorful meals in under 30 minutes, while sharing personal anecdotes and tips for home cooks of all skill levels.
Last updated: August 29, 2026
