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Inside Out Egg Roll Bowl

This is basically all the good stuff from egg rolls without the frying - seasoned ground chicken, crunchy vegetables, and that tangy hot mustard on the side. Takes about 30 minutes and feels way more satisfying than takeout.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Resting Time: 10 minutes
Total Time: 37 minutes

Ingredients

Egg Roll Bowl

  • 2 Tbsp canola oil
  • 1 1/2 lbs ground chicken
  • 1 medium yellow onion diced small
  • 1 Tbsp fresh ginger minced
  • 6 cloves garlic minced
  • 1 lb green cabbage ~3/4 of a small head, shredded
  • 3 cups shredded carrots
  • 6 green onions sliced thin
  • 1 1/2 Tbsp rice wine
  • 3 Tbsp soy sauce divided
  • 1 Tbsp toasted sesame oil
  • Salt and pepper to taste

Hot Mustard

  • 1 1/2 Tbsp Coleman's mustard powder
  • 1 Tbsp hot water
  • 3/4 tsp canola oil
  • 2 tsp rice vinegar
  • 1/2 tsp white granulated sugar
  • 1/4 tsp white pepper
  • Pinch salt

Instructions

  • Heat canola oil in a large skillet over medium-high heat.
  • Add ground chicken and cook 5-6 minutes until no longer pink, stirring frequently.
  • Drain excess liquid and return chicken to pan.
  • Add onion, garlic, and ginger and stir constantly for 1 minute.
  • Stir in rice wine, 2 Tbsp soy sauce, and sesame oil and cook 1 minute.
  • Add cabbage and carrots and cook 2-3 minutes until tender but crisp.
  • Stir in remaining 1 Tbsp soy sauce and season with salt and pepper.
  • Add green onions and stir to combine.
  • Whisk mustard powder and hot water in a small bowl until smooth.
  • Add canola oil, rice vinegar, sugar, white pepper, and salt and whisk until combined.
  • Cover mustard and let steep 10-15 minutes.
  • Divide egg roll mixture between bowls and serve with hot mustard on the side.

Notes

The mustard is very potent so start with a small amount. Thin mustard with hot water if needed after steeping.