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Egg Roll in a Jar

Print Recipe
Yield 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

For The Main Dish

  • 2 lbs Ground Chicken (or substitute turkey, beef or pork)
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/2 cup Tamari (or soy sauce if not GF)
  • 1 tbsp Sesame Oil
  • 2 Cloves Garlic, minced
  • 2 tbsp Fresh Grated Ginger
  • 2-3 tsp Sambal Oelek or Sriracha
  • 8 cups Coleslaw mix
  • 1/2 cup Green Onions, sliced

For Serving and Garnish

  • Black Sesame Seeds
  • Fresh Cilantro
  • Prepared Sushi Rice or Cauliflower Rice

Instructions

  • 1. Heat a large skillet over medium-high heat and add the olive oil.
  • 2. Stir in the ground chicken and cook until no longer pink, about 5 to 6 minutes, breaking it into smaller pieces with a wooden spoon or spatula and seasoning with kosher salt.
  • 3. Add the garlic, ginger, coleslaw mix, tamari, sesame oil, and sambal oelek or sriracha.
  • 4. Continue cooking for about 5 minutes, until the cabbage has softened and the flavors meld together. Taste and adjust with extra tamari or hot sauce if needed.
  • 5. Portion the mixture into bowls or containers and top with green onions, sesame seeds, and cilantro.
  • 6. Serve with rice or cauliflower rice, and offer extra sambal oelek or sriracha on the side.

Notes

Ingredient Notes

  • Ground chicken (or turkey, beef, or pork): Lean, high-protein base for the dish. Each option brings slightly different flavor and fat levels.
  • Seasoning blend (tamari, sesame oil, garlic, ginger, sambal oelek/sriracha): Creates the salty, savory, spicy, and nutty profile of the dish.
  • Coleslaw mix: Shortcut blend of cabbage and carrots for crunch and bulk; makes prep quick and easy!
  • Green onions: Fresh, sharp finish on top. These make the dish!
  • Cilantro & sesame seeds: Optional garnish that brightens and adds nutty crunch.
  • Rice or cauliflower rice: Serves as a hearty base or low-carb alternative.
 

Customization Ideas

  • Protein Options: Swap ground chicken with turkey for leaner protein, beef for richness, or plant-based crumbles for a vegetarian twist.
  • Scaling: Double the recipe to portion into 12 servings—perfect for large families or batch cooking.
  • Meal Prep: Divide into airtight containers with rice; keeps well for grab-and-go weekday lunches. To reheat, microwave 1–2 minutes, adding a splash of broth or water if needed to keep cabbage tender.
  • Substitutes: 
    • Protein: Swap chicken with turkey for leaner protein, beef for richness, pork for savoriness, or plant-based crumbles for a vegetarian twist.
    • Slaw: Instead of bagged coleslaw mix, use 2 ½ cups shredded green cabbage, 1 cup shredded red cabbage, and ½ cup shredded carrots.
    • Tamari: Substitute coconut aminos for a slightly sweeter, lower-sodium flavor.
    • Grain base: Swap rice with quinoa or brown rice.
    • Herbs: Try Thai basil in place of cilantro for a fragrant twist.

Storage Instructions

  • Refrigerator: Store in airtight containers for up to 4 days. Keep rice separate if possible for best texture.
  • Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.