This Weight Watchers Egg Roll in a Bowl is a new favorite! It’s tastes just like an egg roll but with so many less calories! These are only 4/5 points on Weight Watchers – which is really great for any lunch or dinner. My favorite part is the crispy wonton pieces on top – it gives that fun crunch just like an egg roll!Jump to Recipe
I’ve been on a cabbage kick lately (this cabbage soup!!) so this was a great way to use up more cabbage. It’s filling and so healthy! A sprinkle of sesame seeds on top and a bit of soy sauce – you won’t even notice it’s not rolled up in a wrapper and deep fried!
What is in the Weight Watchers Egg Roll in a Bowl?
Wow – this egg roll in a bowl recipe has quite a few ingredients – I mean – think of everything in an egg roll! Here we go:
- fat free ground chicken breast
- you could also use ground turkey breast, lean ground pork, turkey sausage or lean ground beef
- chicken broth
- veggies: onions, carrots, red pepper
- lots of shredded cabbage (or a bag of coleslaw mix)
- bamboo shoots
- sesame oil – really essential – adds so much flavor!
- mirin or rice vinegar
- minced garlic
- ground ginger
- soy sauce – try to use low sodium soy sauce
- hoising sauce
- wonton strips
- gochujang or sriracha sauce
- sesame seeds
- optional: green onions – these would be great for additional crunch!
How do you make an egg roll in a bowl?
You don’t even need a wok or anything like that – just a nonstick skillet!
- Start by browning your ground chicken – to avoid oil (and fat) – just use 1/4 cup water or chicken broth – it works!
- Add onion, carrots, sesame oil (just a little adds a lot of flavor!), mirin and garlic. Stir and cook until onion is tender…
- Then add cabbage, bamboo shoots and red pepper – keep stirring and sauteeing for 5-7 minutes. Also – add more cabbage than you think you might need! It will cook down and you’ll be glad you did. If it gets dry – add a bit more water so it doesn’t stick.
- Lastly add ginger, soy sauce and hoisin sauce – so much flavor!
- Spoon into bowls and top with wonton strips, sesame seeds and gochujang or sriracha.
Can you freeze an egg roll in a bowl?
You definitely can! Place the leftovers in an air tight bowl and freeze. To reheat – you can either microwave for 2 minutes or place back in a skillet and reheat for 3-5 minutes.
Another alternative if you’re meal prepping is to saute ground chicken (or turkey) with onions, carrots and garlic – then freeze that! Then when I need some for a recipe – I grab it out of the freezer and I’m already on my way!
How many calories are in this WW egg roll in a bowl?
This dinner recipe serves four people and has approx 400 calories per bowl. Full nutritional breakdown is in the recipe. This recipe is also fairly low carb with approx 25 grams of carbs – which is about 50% of daily allowance for a low carb diet.
Tell me about Weight Watchers
I love that it’s good for weight loss because I’ve been on Weight Watchers since the I love that it’s good for weight loss because I’ve been on Weight Watchers since the beginning of 2021. I actually got my first weight loss charm today!!! They send them when you lose a certain number of pounds – today was just 5 but still psyched to get it! On WW, there are a lot of “free” foods which you can have as much of as you like – and this recipe is 4-5 ww points on ALL PLANS (purple/green/blue plan)! You’ll have to check the new personal points but you it should be very low! So eat up!!!
What to serve with egg roll in a bowl?
Here’s the thing – it’s sort of a one-pot dish! It’s got veggies and a little crunch from the wontons. You’re not going to want to make rice as a side if you’re on Weight Watchers! You could serve with some cauliflower rice – or leave the chicken out and just do a vegetarian version and make chicken or pork on the side. BUT I like to just serve it with dessert! Here are some favorites:
Other Delicious Weight Watchers Recipes
Weight Watchers Egg Roll in a Bowl
- 1 lb 98% fat free ground chicken breast
- 1/4 cup water or chicken broth
- 3/4 cup onions sliced into slivers
- 3/4 cup carrots small dice or julienne
- 3/4 cup red pepper julienne
- 3 cups cabbage shredded
- 1/2 can bamboo shoots diced
- 2 tsp sesame oil
- 2 tbsp mirin or rice wine vinegar
- 1 tbsp minced garlic
- 2 tsp ground ginger
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 8 tbsp wonton strips
- 2 tbsp gochujang or sriracha
- 1 tsp sesame seeds
- Heat a large skillet over medium-high heat. Add chicken and water and cook, stirring, until no longer pink.
- Add sliced onion and carrots, sesame oil, and mirin and garlic to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
- Add cabbage, bamboo shoots and red pepper to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. If skillet gets dry, add a bit more water
- Finally, add ginger, soy sauce and hoisin sauce
- Remove skillet from heat. Spoon into bowls and top with wonton strips, gochujang or sriracha and a sprinkle of sesame seeds