Healthier-than-Egg Rolls

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Jan. 09, 2024
Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas
Healthier-than-Egg Rolls Recipe photo by Taste of Home


  • 1 pound lean ground chicken
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 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


  1. In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
  2. 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.

Test Kitchen Tips
  • 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.
  • Nutrition Facts

    1-1/4 cups chicken mixture with 3/4 cup rice: 451 calories, 11g fat (3g saturated fat), 81mg cholesterol, 591mg sodium, 58g carbohydrate (13g sugars, 6g fiber), 30g protein.