Crispy Baked Egg Roll Chicken Bowls

Experience the crunch and flavor of a classic takeout favorite without the deep-frying. This Crispy Baked Egg Roll Chicken Bowl is a vibrant, deconstructed take on the traditional egg roll, featuring savory ground chicken and cabbage stir-fried with aromatic ginger and soy. Served over a bed of fluffy steamed rice and topped with homemade golden wonton strips, it offers a perfect balance of textures in every bite.

Save

Whether you're looking for a quick dinner or a meal-prep option that stays delicious, these bowls deliver. The aromatic blend of garlic, ginger, and toasted sesame oil transforms humble vegetables into a savory feast that rivals any restaurant dish.

Ingredients

• Chicken & Veggies: 1 lb (450 g) ground chicken, 2 cups (130 g) green cabbage (thinly sliced), 1 cup (70 g) shredded carrots, 1/2 cup (50 g) red bell pepper (thinly sliced), 3 green onions (thinly sliced), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1/2 tsp black pepper, 1 tbsp neutral oil (e.g., canola or vegetable).
• Baked Wonton Strips: 6 square wonton wrappers (cut into thin strips), 1 tsp neutral oil, pinch of salt.
• Rice Base: 2 cups cooked jasmine or long-grain white rice (warm).
• Garnishes: 1 tbsp sesame seeds, extra sliced green onions, chili sauce (optional).

Instructions

Step 1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Toss wonton strips with 1 tsp oil and a pinch of salt. Spread in a single layer on the baking sheet. Bake for 8–10 minutes, tossing halfway, until golden and crisp. Set aside.

Step 3

In a large skillet or wok, heat 1 tbsp neutral oil over medium-high heat. Add ground chicken; cook, stirring and breaking up meat, until browned and cooked through, about 5–6 minutes.

Step 4

Add garlic, ginger, and black pepper; cook for 1 minute until fragrant.

Step 5

Stir in cabbage, carrots, and red bell pepper. Cook for 3–4 minutes, stirring often, until vegetables are just tender but still crisp.

Step 6

Add soy sauce, rice vinegar, and sesame oil. Stir well to combine. Add most of the green onions, reserving some for garnish. Cook for 1 more minute, then remove from heat.

Step 7

To serve, divide warm rice among bowls. Top with chicken and cabbage mixture. Sprinkle with baked wonton strips, remaining green onions, sesame seeds, and a drizzle of chili sauce if desired.

Zusatztipps für die Zubereitung

For the best results, ensure your skillet is very hot before adding the chicken to get a nice brown sear. Don't overcook the vegetables; they should retain a slight snap to mimic the texture of an egg roll filling. If you're prepping ahead, store the wonton strips in an airtight container at room temperature to keep them crunchy.

Varianten und Anpassungen

You can easily customize this bowl by substituting ground turkey or plant-based crumbles for the chicken. For extra crunch or umami, try adding sliced water chestnuts or chopped mushrooms. To make it gluten-free, use tamari in place of soy sauce and ensure your wonton wrappers are gluten-free or simply omit them.

Serviervorschläge

Serve these bowls warm with a generous drizzle of your favorite chili sauce for a spicy kick. This meal pairs beautifully with a crisp Riesling or a cold lager to balance the savory ginger and soy notes.

Save

With its vibrant colors and satisfying crunch, this Crispy Baked Egg Roll Chicken Bowl is a fantastic way to bring a fresh twist to your dinner routine. Enjoy the balance of savory, sweet, and spicy in every bowlful.

Recipe FAQs

→ Can I make these bowls gluten-free?

Yes, substitute tamari for soy sauce and use gluten-free wonton wrappers or omit the wonton strips entirely. The rest of the ingredients are naturally gluten-free.

→ What protein alternatives work well?

Ground turkey works beautifully as a direct substitute. For plant-based options, try crumbled tofu or plant-based meat alternatives. Adjust cooking time as needed for your chosen protein.

→ How do I store leftovers?

Store the chicken and vegetable mixture separately from rice and wonton strips in airtight containers. Refrigerate for up to 3 days. Reheat the filling gently and add fresh wonton strips before serving to maintain crunch.

→ Can I prepare components ahead?

Slice vegetables up to a day in advance and store refrigerated. The wonton strips can be baked ahead and kept in an airtight container. Assemble bowls just before serving for optimal texture.

→ What other vegetables can I add?

Water chestnuts add extra crunch, while mushrooms bring umami richness. Bean sprouts, snap peas, or bok choy also complement the flavors. Adjust cooking times based on vegetable density.

→ Is this dish spicy?

The base dish is mild with just black pepper for heat. Add chili sauce as a garnish to control spice level. Sriracha, chili crisp, or red pepper flakes work well for those who enjoy heat.