Crispy Baked Egg Roll Chicken Bowls (Printable Version)

Deconstructed egg roll flavors with savory ground chicken, crisp vegetables, and fluffy rice topped with golden baked wonton strips.

# What You Need:

→ Chicken and 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 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

# Steps:

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 baking 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 chicken. Sauté for 2 minutes until fragrant.
04 - Stir in shredded carrot, sliced cabbage, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are tender but still crisp.
05 - Add soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and black pepper. Stir well and cook for 1 to 2 minutes more. Remove from heat.
06 - Divide cooked rice among 4 bowls. Top each bowl with the chicken and vegetable mixture.
07 - Sprinkle each bowl with sesame seeds and sliced green onions. Top with a generous handful of crispy wonton strips. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but comes together in your own kitchen without the mysterious soy smell lingering for days.
  • The crispy wonton strips stay crunchy long enough to matter, and there's something deeply satisfying about that contrast against soft vegetables.
  • Ground chicken keeps it lean while hoisin and sesame oil make sure nothing tastes boring or virtuous in a bad way.
02 -
  • If your wonton strips start to soften before you eat, you can always add more on top at the last second—they're so easy to bake that it's worth making extra.
  • Don't cook your cabbage longer than 5 minutes or it turns into mush; the goal is tender-crisp, which happens faster than you think.
  • Toasted sesame oil is not the same as regular sesame oil, and using the wrong one will taste bitter and harsh, so read your bottle.
03 -
  • Brown your ground chicken properly by letting it sit undisturbed for 30 seconds between stirs so it develops color and flavor instead of turning gray and steamed.
  • Keep your toasted sesame oil separate and add it at the very end—cooking it destroys its fragrant personality, so treat it like a finishing salt rather than a cooking oil.
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