Crispy Baked Egg Roll Chicken Bowls

Enjoy all the classic flavors of a traditional egg roll without the hassle of deep-frying. These Crispy Baked Egg Roll Chicken Bowls offer a deconstructed approach, combining savory ground chicken and crisp vegetables over fluffy rice. The highlight is the homemade baked wonton strips that provide an irresistible, golden crunch in every bite.

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This Asian-inspired dish is not only delicious but also dairy-free, making it a versatile option for various dietary needs. By serving the egg roll filling in a bowl, you get a hearty meal that is much easier to prepare than rolling individual wrappers. The savory blend of soy sauce, hoisin, and toasted sesame oil brings an authentic depth of flavor to the entire dish.

Ingredients

• 1 lb (450 g) ground chicken
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small onion, finely chopped
• 1 medium carrot, julienned or shredded
• 3 cups (225 g) green cabbage, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp black pepper
• 2 cups cooked white or brown rice
• 1 tbsp sesame seeds
• 8 square wonton wrappers
• 1 tbsp vegetable oil (for wontons)
• Pinch of salt

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Instructions

Step 1

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

Step 2

Cut wonton wrappers into thin strips. Toss with 1 tbsp oil and a pinch of salt. Spread in a single layer on the baking sheet. Bake for 7–9 minutes, tossing halfway, until golden and crisp. Set aside.

Step 3

Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add ground chicken; cook, breaking it up, until browned and cooked through (5–6 minutes).

Step 4

Add garlic, ginger, and onion; sauté 2 minutes until fragrant.

Step 5

Stir in carrot, cabbage, and red bell pepper. Sauté 4–5 minutes, until vegetables are just tender but still crisp.

Step 6

Add soy sauce, hoisin sauce, rice vinegar, sesame oil, and black pepper. Stir well and cook 1–2 minutes more. Remove from heat.

Step 7

To serve, divide rice among 4 bowls. Top each with the chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions.

Step 8

Finish with a generous handful of crispy wonton strips on each bowl. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, use a large skillet or wok to ensure the vegetables have enough space to sauté rather than steam. Make sure your oven is fully preheated before adding the wonton strips so they become perfectly crisp in the allotted time. Using a chef's knife and a large cutting board will make prepping the cabbage and carrots much more efficient.

Varianten und Anpassungen

You can easily swap the ground chicken for ground turkey or pork depending on your preference. To add a spicy kick, stir in 1–2 teaspoons of sriracha or chili-garlic sauce when adding the seasonings. For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin is gluten-free, then either use gluten-free wonton wrappers or omit the strips entirely.

Serviervorschläge

Serve the chicken and vegetable mixture immediately over warm white or brown rice to maintain the textures. Garnish each bowl with extra sliced green onions and a sprinkle of sesame seeds for a professional finish. Don't hold back on the crispy wonton strips; they are the key to the authentic egg roll experience.

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With its vibrant colors and satisfying crunch, this Crispy Baked Egg Roll Chicken Bowl is sure to become a new favorite. It’s a wholesome, deconstructed take on a takeout classic that delivers fantastic flavor in under an hour.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Recipe FAQ

→ Can I make this bowl spicy?

Absolutely. Add 1–2 teaspoons of sriracha or chili-garlic sauce when you add the other sauces. You can also include sliced fresh chili peppers or red pepper flakes while sautéing the vegetables for adjustable heat.

→ What can I substitute for the wonton strips?

Try fried rice noodles, crushed fried wonton skins from the store, or even crispy fried onions. For a lighter option, toasted almonds or cashews provide satisfying crunch without the deep-frying element.

→ How do I store and reheat leftovers?

Store the chicken mixture and rice separately in airtight containers for up to 4 days. Keep wonton strips at room temperature in a sealed bag. Reheat the chicken and vegetables in a skillet over medium heat or in the microwave, adding fresh wonton strips just before serving to maintain their crispiness.

→ Can I use cauliflower rice instead?

Yes, cauliflower rice works beautifully for a low-carb version. Sauté the cauliflower rice for 3–4 minutes until tender but not mushy before serving. Note that cooking time may be slightly shorter than regular rice.

→ What's the best way to slice the cabbage for this dish?

Thinly slice the cabbage into ribbons about 1/8 inch thick. This ensures it cooks quickly while maintaining a pleasant crunch. You can also use a mandoline or the shredding attachment on a food processor for consistent, quick results.