Crispy Baked Egg Roll Chicken Bowls

Bringing all the vibrant flavors of a classic appetizer to your dinner table, these Crispy Baked Egg Roll Chicken Bowls are a wholesome and satisfying alternative to traditional deep-fried rolls. This deconstructed dish features savory ground chicken and crisp cabbage stir-fried with aromatic ginger and garlic, offering a fresh take on a beloved favorite that is both nutritious and dairy-free.

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The secret to this dish lies in the aromatic seasonings and the perfect balance of textures. By stir-frying the vegetables until they are just tender-crisp, you maintain a refreshing bite that complements the savory chicken, all tied together by the rich nuttiness of toasted sesame oil and served over a bed of warm jasmine rice.

Ingredients

• 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)
• 6 square wonton wrappers, cut into thin strips
• 1 tsp neutral oil
• Pinch of salt
• 2 cups cooked jasmine or long-grain white rice (warm)
• 1 tbsp sesame seeds
• Extra sliced green onions
• Chili sauce (optional)

Vacuum seal ingredients and leftovers to keep food fresh longer and simplify meal prep.

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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 achieve a nice brown sear, which adds depth of flavor. When baking the wonton strips, keep a very close eye on them during the final few minutes as they can go from perfectly golden to burnt in a matter of seconds.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute ground turkey or plant-based crumbles for the chicken. For a gluten-free version, use tamari and either gluten-free wonton wrappers or omit the wontons entirely. To add even more texture and umami, consider tossing in sliced water chestnuts or mushrooms during the stir-fry phase.

Serviervorschläge

Serve these bowls while steaming hot over warm jasmine or long-grain white rice. Garnish generously with the remaining green onions, sesame seeds, and a drizzle of chili sauce for a spicy kick. This dish pairs exceptionally well with a crisp Riesling or a chilled lager to balance the savory and aromatic notes.

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Whether you are looking for a quick weeknight dinner or a healthy meal-prep solution, these Crispy Baked Egg Roll Chicken Bowls deliver a satisfying mix of flavor and crunch. Enjoy this simple yet delicious way to bring the taste of a classic egg roll into a wholesome, easy-to-serve format.

Perfect for baking small heart-shaped cakes, brownies, and quiches for intimate celebrations and sweet homemade desserts.

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Common Questions

→ Can I make the wonton strips ahead of time?

Yes, bake the wonton strips up to 2 days in advance. Store in an airtight container at room temperature and they'll stay perfectly crisp.

→ What's the best rice to serve with these bowls?

Jasmine rice is ideal for its fragrant aroma and slightly sticky texture that holds up well against the stir-fried toppings. Long-grain white or brown rice work beautifully too.

→ How can I make this gluten-free?

Use tamari instead of soy sauce and opt for gluten-free wonton wrappers. Alternatively, substitute the wonton strips with crushed rice crackers or simply add extra toasted sesame seeds for crunch.

→ Can I use pre-shredded coleslaw mix?

Absolutely! A bag of coleslaw mix typically contains cabbage and carrots, which will work perfectly. You may want to add fresh sliced bell pepper for extra color and crunch.

→ How do I store leftovers?

Store the chicken and vegetable mixture separately from rice and wonton strips in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet and add fresh crispy toppings before serving.

→ Can I substitute the ground chicken?

Ground turkey, pork, or plant-based crumbles all work wonderfully. Each brings its own mild flavor that absorbs the seasonings beautifully while maintaining the dish's satisfying texture.