Save My neighbor knocked on my door one Tuesday night holding a crumpled takeout menu and asked if I knew how to make egg rolls healthy. I laughed, but the question stuck with me. The next afternoon I found myself standing in my kitchen with a head of cabbage, a skillet, and a wild idea to skip the frying altogether. What came out of that experiment was this bowl: all the savory, ginger-spiked filling I craved, piled over rice and crowned with golden wonton strips that shattered like glass. It tasted like the best parts of an egg roll without any of the guilt.
I made this for a potluck once and watched three people go back for seconds before I even got a bowl. One friend asked if I deep-fried the wontons in secret. I pointed to the oven and she looked genuinely shocked. The rice soaks up the sesame oil and soy sauce, the vegetables stay vibrant, and those crispy strips on top make everyone think you spent way more time than you did.
Ingredients
- Ground chicken: It cooks fast, stays tender, and soaks up the ginger and soy without turning dry. Break it up well so every spoonful has little savory bites throughout.
- Green cabbage: The backbone of any egg roll filling. Slice it thin so it wilts just enough but keeps a satisfying snap.
- Shredded carrots: They add sweetness and a pop of color that makes the bowl look as good as it tastes.
- Red bell pepper: A few bright strips bring a gentle crunch and a hint of natural sugar that balances the soy and vinegar.
- Green onions: Use most in the stir-fry for mild onion flavor and save a handful for garnish so every bowl looks restaurant-fresh.
- Garlic and ginger: These two together create that unmistakable aromatic base. Mince the garlic fine and grate the ginger on a microplane for maximum impact.
- Soy sauce: The salty, umami anchor of the whole dish. Swap in tamari if you need it gluten-free.
- Rice vinegar: Just enough tang to brighten everything without making it taste pickled.
- Toasted sesame oil: A little goes a long way. It adds nutty depth and makes the whole kitchen smell incredible.
- Wonton wrappers: Cut them into strips, toss with a tiny bit of oil, and bake until they turn golden and crisp. They are the secret weapon that makes this bowl unforgettable.
- Jasmine rice: Fluffy, slightly fragrant, and the perfect neutral base to let the stir-fry shine.
- Sesame seeds and chili sauce: Optional finishes that add a final layer of texture and heat.
Instructions
- Prep the oven and wonton strips:
- Preheat your oven to 375°F and line a baking sheet with parchment. Toss the wonton strips with a teaspoon of oil and a pinch of salt, spread them out in a single layer, and bake for 8 to 10 minutes, tossing halfway, until they turn golden and crisp.
- Brown the chicken:
- Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 6 minutes.
- Build the aromatics:
- Stir in the garlic, ginger, and black pepper. Cook for about a minute, stirring constantly, until the smell hits you and makes your mouth water.
- Add the vegetables:
- Toss in the cabbage, carrots, and red bell pepper. Stir often and cook for 3 to 4 minutes until the vegetables soften just a bit but still have a crisp bite.
- Season and finish the filling:
- Pour in the soy sauce, rice vinegar, and sesame oil, then stir everything together. Add most of the green onions, saving a few for garnish, and cook for one more minute before pulling the skillet off the heat.
- Assemble the bowls:
- Divide the warm rice among four bowls. Spoon the chicken and cabbage mixture over the top, then scatter the baked wonton strips, remaining green onions, sesame seeds, and a drizzle of chili sauce if you like heat.
Save The first time I served this to my kids, my youngest grabbed a wonton strip off the top and ate it like a chip before I could stop him. Then he asked if we could have egg roll bowls every week. I realized this dish had become one of those recipes that feels special but fits into a regular Tuesday without any stress.
How to Store and Reheat
Store the chicken and vegetable mixture in an airtight container in the fridge for up to three days. Keep the wonton strips separate in a sealed bag or they will turn soggy. Reheat the filling in a skillet over medium heat with a splash of water to loosen it up. Warm the rice in the microwave covered with a damp paper towel. Add fresh wonton strips just before serving so they stay crispy.
Swaps and Substitutions
Ground turkey or pork work beautifully in place of chicken. For a plant-based version, use crumbled tempeh or your favorite meat substitute. Swap the jasmine rice for brown rice, cauliflower rice, or even quinoa if you want to change the base. If you cannot find wonton wrappers, crushed rice crackers or fried shallots make a great crunchy topping. Add water chestnuts or shiitake mushrooms for extra texture and umami depth.
Serving Suggestions
This bowl is a complete meal on its own, but it pairs beautifully with a side of miso soup or a quick cucumber salad dressed with rice vinegar and a pinch of sugar. If you are feeding a crowd, set up a toppings bar with extra green onions, sesame seeds, sriracha, and crushed peanuts so everyone can customize their bowl. A crisp Riesling or a cold lager cuts through the richness and complements the ginger and sesame perfectly.
- Serve with steamed edamame sprinkled with sea salt for a simple starter.
- Drizzle with a spicy mayo made from mayo and sriracha for extra richness.
- Top with pickled ginger or a handful of fresh cilantro for a bright finish.
Save This bowl taught me that the best comfort food does not always come from a fryer. Sometimes all you need is a hot skillet, a handful of fresh vegetables, and a trick that makes everyone think you are a genius.
Recipe FAQs
- → Can I use a different protein instead of ground chicken?
Absolutely! Ground turkey works beautifully, or try plant-based crumbles for a vegetarian version. You can also use ground pork for a more traditional egg roll flavor profile.
- → How do I make this gluten-free?
Swap regular soy sauce for tamari or coconut aminos, and use gluten-free wonton wrappers. Alternatively, skip the wontons entirely and top with crushed gluten-free crackers or crispy rice noodles for crunch.
- → Can I prep any components ahead of time?
Yes! Bake the wonton strips up to 2 days in advance and store in an airtight container. You can also slice all your vegetables the night before and refrigerate them to streamline cooking.
- → What vegetables can I add or substitute?
Water chestnuts add wonderful crunch, while mushrooms bring earthy umami. Snap peas, bok choy, or bean sprouts also work great. Just keep cooking times short to maintain crisp texture.
- → How should I store leftovers?
Store the chicken and vegetable mixture separately from the rice and wonton strips in airtight containers for up to 3 days. Keep wontons at room temperature to maintain crispness, and reheat the chicken mixture gently before serving.
- → What can I serve alongside these bowls?
A simple cucumber salad with rice vinegar dressing complements the rich flavors beautifully. Steamed edamame or miso soup also make excellent starters. For drinks, try a crisp Riesling or cold Asian lager.