Crispy Baked Egg Roll Chicken Bowls (Printable Version)

Deconstructed egg roll flavors with seasoned ground chicken, crisp vegetables, and rice topped with crunchy baked wonton strips.

# What You'll Need:

→ Chicken & Vegetable Mixture

01 - 1 pound ground chicken
02 - 2 tablespoons vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely chopped
06 - 1 medium carrot, julienned or shredded
07 - 3 cups green cabbage, thinly sliced
08 - 1/2 red bell pepper, thinly sliced
09 - 3 green onions, sliced
10 - 2 tablespoons soy sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1/2 teaspoon black pepper

→ For Crispy Wonton Strips

15 - 8 square wonton wrappers
16 - 1 tablespoon vegetable oil
17 - Pinch of salt

→ For Serving

18 - 2 cups cooked white or brown rice
19 - 1 tablespoon sesame seeds
20 - Sliced green onions for garnish

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut wonton wrappers into thin strips. Toss with 1 tablespoon oil and a pinch of salt. Spread in a single layer on the prepared sheet. Bake for 7 to 9 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to the cooked chicken. Sauté for 2 minutes until fragrant and softened.
04 - Stir in julienned carrot, sliced cabbage, and red bell pepper. Sauté for 4 to 5 minutes, stirring frequently, until vegetables are just tender but retain a slight crunch.
05 - Add soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and black pepper to the skillet. Stir well to combine all ingredients. Cook for 1 to 2 minutes more. Remove from heat.
06 - Divide cooked rice among 4 serving bowls. Top each bowl with equal portions of the chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions.
07 - Crown each bowl with a generous handful of crispy wonton strips. Serve immediately while wonton strips are still warm and crunchy.

# Expert Advice:

01 -
  • The crispy wonton strips stay crunchy until the very last bite because you bake them fresh, not hours before dinner.
  • You get authentic egg roll flavors without the oil splatters or the guilt, and it's on the table in 45 minutes flat.
02 -
  • The wonton strips will soften if they sit in the bowl for more than a few minutes, so make them fresh and don't assemble the bowls until you're about to eat.
  • If your soy sauce or hoisin is old, taste it first because sometimes they get funky in the pantry, and that will throw off the whole balance of the sauce.
03 -
  • Don't overcrowd the skillet when browning the chicken—work in batches if you need to, because crowding drops the temperature and you'll steam instead of sear.
  • Slice the cabbage thin enough that it wilts quickly but thick enough that it doesn't disappear into mush; a mandoline makes this effortless if you have one.
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