Chicken Egg Roll In a Bowl

August 11, 2025

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This Weight Watchers–friendly Chicken Egg Roll in a Bowl gives you all the flavor of takeout egg rolls – without the fried wrapper or extra points. It’s quick, easy, packed with protein, and perfect for busy weeknights.

Chicken egg roll in a bowl topped with cilantro and nuts.

Everyone loves my original Weight Watchers Egg Roll in a Bowl recipe so I decided to make a chicken version of it, and this one is still zero points on WW.

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Why You’ll Love This Recipe

As someone who’s made countless WW-friendly dinners over the years, I can tell you – this one’s a keeper. It’s got:

Flavor without the guilt: All the savory, garlicky, gingery goodness of an egg roll.
Fast weeknight prep: Ready in under 20 minutes from start to finish.
High protein + low points: Keeps you full without blowing your daily budget.
Customizable: Works with ground chicken, turkey, shrimp, or tofu.
You can also take this egg roll mixture and make them into Air Fryer Egg Rolls that are pretty WW friendly as well.

Ingredients Needed Chicken Egg Roll in a Bowl

(Serves 4)

1 lb ground chicken breast – Lean, zero points on many WW plans.
1 tablespoon low-sodium soy sauce (or coconut aminos for gluten-free) – Adds rich umami flavor.
1 tablespoon rice vinegar – Balances the savory with a touch of tang.
1 tablespoon sesame oil – For authentic Asian-inspired flavor.
2 cloves garlic, minced – Boosts flavor without calories.
1 teaspoon fresh ginger, grated – Adds warmth and depth.
1 bag (14 oz) coleslaw mix – Shredded cabbage + carrots = no chopping required.
2 green onions, sliced – For garnish and fresh bite.
Optional toppings: sesame seeds, sriracha, extra green onions.

Substitution Tips

Protein: Swap chicken with ground turkey, shrimp, pork, or even crumbled tofu.
Veggies: Use broccoli slaw, shredded Brussels sprouts, or add mushrooms for extra volume.
Carbs: Add in some rice or Instant Pot Quinoa for a more filling and balanced meal.
Low sodium: Use reduced-sodium soy sauce or liquid aminos.
Oil-free: Skip sesame oil and add a splash of broth for moisture.

Air Fryer Method

Preheat air fryer to 375°F.
In a skillet, cook ground chicken until browned (no oil needed).
Toss cooked chicken with coleslaw mix, garlic, ginger, soy sauce, and vinegar.
Transfer mixture to air fryer basket and cook 5–6 minutes, shaking halfway.
Garnish and serve.

WW Points

(Calculated with skinless ground chicken breast, sesame oil, and low-sodium soy sauce)

WW Points (per serving): 2 points on most plans
(Check your personal WW app, as points may vary based on brands and swaps.)

Pro Tips

Batch cook: Double the recipe and enjoy for lunch all week — it reheats beautifully.
Boost the crunch: Sprinkle with air-fried wonton strips or crispy onions (add points if tracking).
Spice it up: Add a drizzle of sriracha or sprinkle of red pepper flakes.

Serving Suggestions

Serve over cauliflower rice or brown rice.
Wrap in large lettuce leaves for a handheld version.
Pair with my Zero Point Asian Dipping Sauce for extra flavor. Coming soon!

Recipe FAQS for Chicken Egg Roll in a Bowl

Can I make egg roll in a bowl ahead?

Yes! This dish stores in the fridge for up to 4 days and reheats well in the microwave or on the stove.

Is this Weight Watchers–friendly?

Absolutely, just track the soy sauce and sesame oil, and serve without rice for the lowest points.

Can I freeze egg roll in a bowl?

I don’t recommend freezing because cabbage can get soggy when thawed.

Weight Watchers Egg Roll in a Bowl

Air Fryer Egg Rolls

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