Frying can be a little intimidating, but who doesn’t love egg rolls! With this recipe, here is a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg roll made with wrappers, you can use this as the filling!

Prep: 25 min.

Servings: 4


  • 1 pound lean ground chicken
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger root
  • 2 tablespoons reduced-sodium soy sauce
  • 1 package (14 ounces) coleslaw mix
  • 1 tablespoon sesame oil
  • 3 cups hot cooked brown rice
  • 1/2 cup sweet-and-sour sauce
  • Wonton strips, optional



  • In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger root over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
  • Add coleslaw mix. Cook and stir until wilted, 3-4 minutes.
  • Stir in sesame oil.
  • Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.



  • Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It’s available in small bottles and makes a great addition to any pantry.
  • Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.

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