This Chicken Egg Roll in a Bowl is a gluten-free and low-carb twist to traditional egg rolls. It’s so easy to make either on the stovetop or in the Instant Pot. It’s delicious and can be served up in less than 15 minutes.

This is one of my all-time favorite dishes. It’s so easy to make – in just about 15 minutes – and it’s so tasty that you won’t miss the egg roll wrapper.

What Kind of Chicken Should You Use?

Ground Chicken breasts work well, and it’s easy to find in the grocery store. You can even use ground chicken thighs if they’re available. If you don’t have ground chicken available in your grocery store, ask the butcher in the meat department if they can ground a pound of chicken breast for you.

Can You Use a Different Meat?

Yes, you can use ground pork (it has a light flavor that goes well with this dish). That would be my preferred recommendation as an alternative to chicken. Ground turkey could be used too, though it’s a little drier. Another option is finely chopped shrimp.

While you can use ground beef, it does change the flavor of this recipe. It’s got a heavier flavor that doesn’t work as well, in my opinion. I prefer either ground chicken or ground pork. If you can’t find ground pork in the store, ask the butcher in the meat department.

Can You Make This Dish Vegetarian?

Yes, there are a few options. You could use 1 package of firm tofu and cut into small chunks. Cook with the sesame oil for a couple of minutes and then add the rest of the ingredients. Or use more vegetables like shiitake mushrooms, snow peas, and sliced red peppers.

Stovetop Directions

1. Gather your ingredients together.

2. Over medium heat, add 1 tbsp sesame oil to a large pan. Add 1 lb ground chicken and cook until cooked all the way through.

3. Add one stalk of sliced green onion, 1 tsp minced ginger and 2 cloves of minced garlic, and saute for 2 minutes.

4. Add 4 cups shredded cabbage and 1/2 cup carrots or 4 cups coleslaw mix into the pot.

5. Add 2 tbsp gluten-free soy sauce and stir well.

6. Cook until the coleslaw has softened to how you like it. I like the cabbage a little al dente.

7. Serve in a bowl and garnish with one stalk sliced green onions and 1 tsp sesame seeds.

Instant Pot Directions

1. Turn on the Saute mode. Add 1 tbsp sesame oil to the inner pot of the Instant Pot.

2. Add 1 lb ground chicken. Stir and cook until chicken is thoroughly cooked. Turn off Saute mode.

3. Add 1 tsp minced ginger, 2 cloves minced garlic, 2 tbsp gluten-free soy sauce or Tamari, 4 cups shredded cabbage or coleslaw mix and 1 stalk sliced green onion. Mix well.

4. Put the Instant Pot lid on and turn on Manual mode to 0 minutes (yes, zero minutes).

5. The Instant Pot will come to pressure in 8-10 minutes and then will beep when it’s done. Release the pressure by turning the pressure valve to manually release.

6. Once the pressure is released, open the lid and stir well.

7. Serve in bowls and garnish with green onions and sesame seeds.

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