Crispy Baked Egg Roll Chicken Bowls (Printable Version)

Deconstructed egg rolls with ground chicken, vegetables, rice, and crispy wonton strips. Asian-inspired comfort food.

# What You’ll Need:

→ Chicken & Vegetable Mixture

01 - 1 lb 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
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 Serving

15 - 2 cups cooked white or brown rice
16 - 1 tablespoon sesame seeds
17 - Sliced green onions for garnish

→ Crispy Wonton Strips

18 - 8 square wonton wrappers
19 - 1 tablespoon vegetable oil
20 - Pinch of salt

# Step-by-Step Guide:

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 salt. Spread in single layer on baking sheet. Bake 7-9 minutes, tossing halfway, until golden and crisp. Set aside.
02 - Heat 2 tablespoons oil in large skillet over medium-high heat. Add ground chicken, breaking it up as it cooks, until browned and cooked through, approximately 5-6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to chicken. Sauté for 2 minutes until fragrant.
04 - Stir in carrot, cabbage, and red bell pepper. Sauté 4-5 minutes until vegetables are tender yet maintain crispness.
05 - Add soy sauce, hoisin sauce, rice vinegar, sesame oil, and black pepper. Stir well and cook 1-2 minutes. Remove from heat.
06 - Divide cooked rice among 4 bowls. Top each with chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions. Crown with crispy wonton strips. Serve immediately.

# Additional Tips::

01 -
  • All the flavor of egg rolls without standing over hot oil or worrying about soggy wrappers.
  • The baked wonton strips stay crunchier longer than fried ones and don't leave your kitchen smelling like a food court.
  • You can prep the whole thing in less time than it takes to order delivery and actually pick it up.
  • Vegetables stay crisp and bright instead of steamed into submission inside a wrapper.
02 -
  • Don't crowd the wonton strips on the baking sheet or they steam instead of crisp, I learned this after one sad, chewy batch.
  • If your cabbage releases a lot of water, crank the heat up for a minute to cook it off or your bowl will be soupy.
  • Add the wonton strips at the very end, if they sit in the bowl too long they lose their crunch and become sad little noodles.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it wakes up their flavor in a way that matters.
  • If you can only find thick wonton wrappers, slice them thinner than you think you should, they puff up and get crispier that way.
  • Taste the filling before you assemble the bowls and adjust the soy or hoisin, every brand is different and you want it just right.
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