Egg Roll in a Bowl

November 10, 2019

This recipe was adapted from 40 Aprons!


  • 1 tbsp sesame oil

  • 1 bunch of green onions, sliced, then separate green and white parts

  • 1/2 cup red onion, diced

  • 5 cloves garlic, minced

  • 1 pound ground chicken

  • 1 tsp fresh ginger, grated

  • 1 8-oz. can water chestnuts, chopped

  • 1 tbsp sriracha

  • 1 bag of coleslaw mix (without the dressing)

  • 3 tbsp coconut aminos

  • 1 tbsp rice wine vinegar

  • Salt and pepper to taste


  • Sriracha mayonnaise (this makes the entire meal in my opinion! I bought it premade)

  • Black sesame seeds

  • Green onions, diced


  1. In a large skillet over medium heat, add sesame oil, white parts of green onions, red onion and garlic. Saute for 4-5 minutes, or until red onion begins to soften.

  2. Add ground chicken, ginger, water chestnuts and sriracha. Cook 7 minutes, or until chicken is no longer pink.

  3. Add coleslaw mix, coconut aminos, rice wine vinegar, salt and pepper. Mix well and cook for another 5 minutes.

  4. Remove from heat and serve! Top with spicy mayo, black sesame seeds and green onion!

This recipe serves 4 and 1/4 of the recipe counts as 1 red and 2 greens. Spicy mayo would be counted as additional teaspoons. If you are following 2B Mindset, this recipe is perfect as a lunch option with a side FFC or dinner!

This recipe is amazing as leftovers and tastes just as good the following day!

Posted in: Featured, Recipes