Peanut Ground Chicken Spring Roll Bowls with Egg
These Peanut Ground Chicken Spring Roll Bowls are packed with protein-rich asian ground chicken, crunchy veggies, toasted coconut, egg rosettes, and creamy peanut sauce. They deliver all the delicious spring roll flavors in an easy, customizable bowl format perfect for busy weeknights.
We’re deconstructing spring rolls and enjoying them in a high-protein bowl with ginger ground chicken, homemade hoisin peanut butter sauce, and fresh veggies. You get all the flavor without the gluten or carbs of the wonton wrapper. These colorful spring roll bowls are perfect when you want something light yet satisfying. The nutty flavor of the spicy peanut sauce pairs perfectly with the seasoned ground chicken and crisp veggies.
My family loves customizing their bowls with different fresh ingredients, and I appreciate how quickly this meal comes together on busy weeknights. As an added bonus, the protein from the ground chicken and egg makes this a complete meal that keeps everyone full for hours – no more hungry kids an hour after dinner!
Why You’ll Love This Peanut Chicken Spring Roll Bowls Recipe
- Perfect balance of flavors: The combination of savory ground chicken, nutty peanut sauce, and fresh veggies creates a bowl that’s bursting with complementary tastes.
- Quick and easy prep: Ready in under 30 minutes, this deconstructed spring roll bowl is perfect for busy weeknights when you need a fresh meal fast.
- Meal prep friendly: Components can be prepared ahead and stored in separate containers for quick assembly throughout the week.
- Customizable for everyone: Family members can build their own bowls with their favorite veggies, making dinnertime stress-free and enjoyable.
Ingredients & Substitutions
Here is everything you need to make peanut ground chicken spring roll bowls with egg:
Ground Chicken Filling: Creates the protein-packed base for these bowls with a lighter taste than traditional ground pork. You can swap with ground turkey, ground beef, or even crumbled tofu for a vegetarian option.
Green Onions: Add a mild onion flavor and fresh color. Chives or finely diced red onion can work as alternatives.
Cabbage: Provides the perfect crunch and is a spring roll staple. You can use a pre-packaged coleslaw mix to save time or substitute with a mix of greens.
Carrots: Add natural sweetness and vibrant color. You can buy pre-shredded or swap with bell peppers for a different crunch.
Cucumber: Adds refreshing crispness to balance the warm components. Zucchini ribbons make a great alternative.
Edamame: Provides extra protein and a pop of green. Substitute with peas or diced avocado if preferred.
Eggs: Add protein and that authentic spring roll element. You can omit for egg allergies or substitute with extra ground chicken.
Cilantro: Adds fresh flavor and color as a garnish. Thai basil or mint are excellent alternatives if you’re not a cilantro fan.
Crispy Wonton Strips: Add that satisfying crunch you’d get from the spring roll wrapper. These are optional of you donāt need gluten free. Rice noodles, crushed rice crackers, or even toasted nuts can substitute.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Use gluten-free tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free. Skip the wonton strips or use rice crackers instead.
Dairy-Free: This recipe is naturally dairy-free as written.
Vegan: Replace the ground chicken with crumbled tofu or a plant-based ground meat alternative. Skip the egg or use scrambled tofu seasoned with turmeric for color. Ensure your sweet chili sauce is vegan (some contain honey).
š” Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Peanut Chicken Spring Roll Bowls Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Components
Prepare the Asian Ground Chicken Filling according to the linked recipe. While it’s cooking, prepare the Hoisin Peanut Butter Sauce using the linked recipe. These can both be made ahead of time and reheated if needed.
Step 2: Toast the Coconut (optional)
In a small skillet over medium heat, add 1/2 teaspoon of butter. Add 1/4 cup of shredded coconut and a pinch of salt. Continually stir the coconut until the edges are toasted. Remove the coconut from the pan and allow to cool.
Step 3: Scramble the Egg
In a small skillet over low/medium heat, add 1/2 teaspoon of butter. Crack one egg into a bowl and whisk with a fork until blended. Pour into the pan and sprinkle with 2 pinches of salt. Gentle pull the edges of the egg towards the center. Tilt the pan slightly so wet egg replaces it. Repeat 3-4 times around the pan. Cover with a lid for 30 seconds or until the top of the egg is set. Remove from a pan and carefully roll up the egg and allow to cool before slicing into 1/2ā rosettes.
Step 4: Prepare the Vegetables
Thinly slice 1/4 of a small cabbage (or use a pre-packaged coleslaw mix), shred 1 carrot, thinly slice 1/4 of a cucumber, dice 1 green onion and 2 tablespoons of cilantro leaves, and measure out 1/4 cup of shelled edamame.
Step 5: Assemble the Bowls
Add the cabbage to the bowl. Top with the cooked ground chicken mixture, scrambled egg strips, carrots, cucumber slices, and edamame. Drizzle with the peanut sauce and garnish with chopped cilantro, chopped peanuts, sand crispy wonton strips.
Expert Recipe Tips
Make sauce ahead of time: The peanut sauce actually develops more flavor when made a day in advance. I often make a double batch to use throughout the week on salads and as a dip.
Control the heat level: Adjust the red pepper flakes to your family’s preference. I make a milder version for my kids and add extra red chili flakes to my own bowl.
Use a food processor for prep: If you’re short on time, pulse the cabbage and carrots in a food processor for quick shredding. This has saved me so much time on busy weeknights.
Delicious Serving Suggestions
- Vermicelli rice noodles: I like to add thin rice noodles as a base beneath the veggies. They soak up the delicious peanut sauce and make the bowl more filling and satisfying.
- Fresh diced mango: Adding sweet mango chunks creates a tropical twist that brings a perfect balance of sweetness to complement the savory components of the dish.
- Lime wedges: Fresh lime wedges on the side allow everyone to add that extra squeeze of citrus which brightens all the flavors just before eating.
- Extra peanut dressing: Placing a small bowl of additional peanut sauce on the table is perfect for sauce lovers in your family, letting everyone customize the flavor intensity to their preference.
Do you love Asian-inspired food? Check out more of my easy and nutritious Asian-inspired recipes:
Peanut Ground Chicken Spring Roll Bowls with Egg
Ingredients
- 1/2 cup Asian Ground Chicken Filling
- 2 tablespoons Hoisin Peanut Butter Sauce
- 1/4 small cabbage
- 1 egg
- 1 shredded carrot
- 1 green onion
- 1/4 cucumber
- 1/4 cup edamame beans
- 2 tablespoons coconut
- 2 tablespoons cilantro leaves
- 2 tablespoons wonton strips
Instructions
- Prepare the Asian Ground Chicken Filling according to the linked recipe. While it's cooking, prepare the Hoisin Peanut Butter Sauce using the linked recipe. These can both be made ahead of time and reheated if needed.
- In a small skillet over medium heat, add 1/2 teaspoon of butter. Add 1/4 cup of shredded coconut and a pinch of salt. Continually stir the coconut until the edges are toasted. Remove the coconut from the pan and allow to cool.
- In a small skillet over low/medium heat, add 1/2 teaspoon of butter. Crack one egg into a bowl and whisk with a fork until blended. Pour into the pan and sprinkle with 2 pinches of salt. Gentle pull the edges of the egg towards the center. Tilt the pan slightly so wet egg replaces it. Repeat 3-4 times around the pan. Cover with a lid for 30 seconds or until the top of the egg is set. Remove from a pan and carefully roll up the egg and allow to cool before slicing into 1/2ā rosettes.
- Thinly slice 1/4 of a small cabbage (or use a pre-packaged coleslaw mix), shred 1 carrot, thinly slice 1/4 of a cucumber, dice 1 green onion and 2 tablespoons of cilantro leaves, and measure out 1/4 cup of shelled edamame.
- Add the cabbage to the bowl. Top with the cooked ground chicken mixture, scrambled egg strips, carrots, cucumber slices, and edamame. Drizzle with the peanut sauce and garnish with chopped cilantro, chopped peanuts, sand crispy wonton strips.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
We have spring rolls all the time but never thought to turn them into a bowl. Thank you Nicole for a creative and delicious recipe!!
You’re welcome, Sammi! I hope you enjoy them š
I LOVE these spring roll bowls, and I hope you enjoy them too! Please let me know how they turn out here in the comments š