Crispy Baked Egg Roll Chicken Bowls (Print Version)

Savory ground chicken and crisp vegetables over fluffy rice, topped with golden baked wonton strips for the perfect crunch.

# What You'll 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

→ 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 and toss with 1 tablespoon vegetable oil and a pinch of salt. Spread in a single layer on the baking sheet and 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 while breaking it up until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to the skillet. 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 yet maintain crispness.
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. Sprinkle with sesame seeds and sliced green onions, then finish with a generous handful of crispy wonton strips. Serve immediately.

# Additional Tips::

01 -
  • The crispy wonton strips stay crunchy all the way through the meal, unlike fried egg rolls that get soggy.
  • Everything cooks in one skillet while the wontons roast separately, so cleanup is almost laughably simple.
  • It feels like restaurant takeout but costs a fraction of the price and tastes fresher.
02 -
  • Don't overcrowd the skillet when browning the chicken—if it's packed in there, it steams instead of getting those caramelized edges that make it taste so good.
  • Slice your cabbage right before cooking; if it sits around after slicing, it starts to lose water and won't have that fresh crunch you're after.
03 -
  • Use a wok if you have one—the shape helps everything cook faster and more evenly than a flat skillet.
  • Don't let the wonton strips cool completely on the baking sheet; transfer them to a plate right away so steam doesn't make them chewy again.
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