Crispy Baked Egg Roll Chicken Bowls (Printable)

Deconstructed egg roll bowls with seasoned chicken, crunchy vegetables, and crispy wonton strips over rice.

# What You Need:

→ Chicken & 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.
02 - Cut wonton wrappers into thin strips. Toss with 1 tablespoon oil and a pinch of salt. Spread in a single layer on the prepared baking sheet. Bake for 7 to 9 minutes, tossing halfway through, until golden and crisp. Remove and set aside.
03 - Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it apart as it cooks, until browned and cooked through, approximately 5 to 6 minutes.
04 - Add minced garlic, grated ginger, and chopped onion to the skillet. Sauté for 2 minutes until fragrant.
05 - Stir in carrot, cabbage, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are tender but still crisp.
06 - Pour in soy sauce, hoisin sauce, rice vinegar, sesame oil, and black pepper. Stir thoroughly and cook for 1 to 2 minutes more. Remove from heat.
07 - Divide cooked rice equally among 4 serving bowls. Top each bowl with the chicken and vegetable mixture.
08 - Sprinkle each bowl with sesame seeds and sliced green onions. Top with a generous handful of crispy wonton strips. Serve immediately.

# Expert Advice:

01 -
  • The crispy baked wonton strips give you that addictive crunch without deep frying, so your kitchen doesn't smell like a fryer for three days.
  • Everything cooks in one skillet while the wontons bake, meaning minimal cleanup and maximum flavor in under 45 minutes.
02 -
  • Don't skip tossing the wonton strips halfway through baking—they brown unevenly and some will burn while others stay pale.
  • The vegetables will release water as they cook, so if you find the mixture getting watery, remove the lid or raise the heat slightly to let that moisture evaporate instead of steaming everything.
03 -
  • Cook the rice while the oven preheats and the wontons bake, so by the time you start the skillet, rice will be ready to go and you'll have the whole meal on the table in one rhythm.
  • Slice your vegetables the night before and store them in separate containers—you'll mentally commit to making this more often when prep is already done, and the aromatics in your skillet will perform better on room-temperature ingredients.
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