Crispy Baked Egg Roll Chicken (Print)

Ground chicken and cabbage stir-fried, topped with baked wonton strips over steamed rice.

# Components:

→ Chicken & Vegetables

01 - 1 pound ground chicken
02 - 2 cups green cabbage, thinly sliced
03 - 1 cup shredded carrots
04 - 0.5 cup red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons soy sauce or tamari for gluten-free
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 0.5 teaspoon black pepper
12 - 1 tablespoon neutral oil such as canola or vegetable

→ Baked Wonton Strips

13 - 6 square wonton wrappers, cut into thin strips
14 - 1 teaspoon neutral oil
15 - Pinch of salt

→ Rice Base

16 - 2 cups cooked jasmine or long-grain white rice, warm

→ Garnishes

17 - 1 tablespoon sesame seeds
18 - Extra sliced green onions
19 - Chili sauce optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Toss wonton strips with 1 teaspoon oil and a pinch of salt. Spread in a single layer on the baking sheet.
02 - Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Set aside.
03 - In a large skillet or wok, heat 1 tablespoon neutral oil over medium-high heat. Add ground chicken; cook, stirring and breaking up meat, until browned and cooked through, approximately 5 to 6 minutes.
04 - Add minced garlic, grated ginger, and black pepper; cook for 1 minute until fragrant.
05 - Stir in cabbage, carrots, and red bell pepper. Cook for 3 to 4 minutes, stirring often, until vegetables are tender-crisp.
06 - 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 additional minute, then remove from heat.
07 - Divide warm rice among serving 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.

# Expert Advice:

01 -
  • Everything comes together in under 45 minutes, which means weeknight dinner without the takeout guilt.
  • Crispy wonton strips stay crunchy for at least a few minutes, giving you that textural satisfaction traditional egg rolls deliver.
  • You control the seasoning and heat level, so it tastes exactly how you want it.
02 -
  • Don't skip tossing the wonton strips halfway through baking or they'll brown unevenly and some will still be chewy instead of uniformly crisp.
  • Cook your vegetables only until tender crisp, not soft, because they'll continue cooking slightly from residual heat and nothing ruins this bowl faster than mushy cabbage.
  • Add the sesame oil at the very end because heating it past a certain point turns it bitter and defeats the whole purpose of using it.
03 -
  • Don't move the chicken around too much in the pan while it browns, because constant stirring steams it instead of searing it and you lose all that golden, flavorful crust.
  • If your cabbage releases too much liquid while cooking, drain some of it off before adding the soy sauce and sesame oil so your bowls aren't swimming in sauce.
Back