this.props.promoText
Chicken Eggroll Bowl
This deconstructed version of the beloved Chinese take-out classic features tender, flavorful ground chicken with shredded cabbage and carrots, all seasoned with ginger, garlic, umami-rich soy sauce, and nutty sesame oil for a savory and slightly sweet profile. Drizzle on the side of aptly named Yum Yum sauce to up the flavor ante even more. Perfect for a hearty, satisfying lunch or dinner.
Nutritional facts
Protein
49g
Carbs
19g
Calories
900
Fat
75g
Ingredients
Sesame OilCarrotsGarlic PowderBlack PepperGarlicSugarLight Soy SauceKosher SaltCabbageMayonnaiseApple Cider VinegarKetchupGreen OnionGround ChickenGingerPaprika
Reviews
Based on 0 reviews
More Tracey Bloom’s delicious meals
About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
You can find Tracey Bloom’s meals in...