Save My kitchen still smells like toasted sesame oil from the afternoon I first made these bowls, standing at the stove on a lazy Sunday when takeout felt too expensive and homemade felt too ambitious. That's when it hit me: why not take everything I loved about crispy egg rolls and scatter it across a bowl instead of wrapping it up? The result was so good my partner asked for seconds before the first bowl was half finished, and I knew I'd stumbled onto something worth keeping in rotation.
I made this for my coworker Sarah when she mentioned craving something comforting but not heavy, and watching her face light up when she bit into that first crunchy wonton strip made me realize this dish has real staying power. She's requested it every time we've had potlucks since, which is the highest compliment a home cook can receive.
Ingredients
- Ground chicken: One pound gives you enough substance to anchor the bowl without overwhelming the delicate vegetables; if you use turkey, you might need a touch more seasoning since it's leaner.
- Green cabbage: Two cups thinly sliced creates the backbone of texture and holds sauce beautifully, staying slightly crisp even after cooking.
- Shredded carrots: One cup adds natural sweetness that balances the soy and vinegar without needing added sugar.
- Red bell pepper: The half cup brings brightness and a subtle crunch; don't skip it even if you think you're not a pepper person.
- Green onions: Split the three onions between cooking and garnish so you get flavor depth and a fresh pop at the end.
- Fresh ginger and garlic: These two aromatic powerhouses build the umami foundation; don't use powder here, the fresh versions make a visible difference.
- Soy sauce: Use tamari if you're avoiding gluten, but don't undersalt thinking the soy will be enough on its own.
- Rice vinegar: One tablespoon brightens everything and prevents the bowl from tasting flat and one-dimensional.
- Toasted sesame oil: A tablespoon is enough; it's potent and adding more turns the bowl greasy instead of nutty.
- Wonton wrappers: Six squares cut into strips create the textural hero of this dish, and baking beats frying for weeknight cooking.
- Jasmine rice: Two cups cooked serves as your canvas; warm rice soaks up all that savory sauce like it was made for this purpose.
Instructions
- Prep your oven and wontons:
- Preheat to 375°F and line your baking sheet with parchment paper to save yourself cleanup time later. Toss those wonton strips with just a teaspoon of oil and a pinch of salt, spread them in a single layer, and bake for 8 to 10 minutes, giving them a toss halfway through so they turn golden and impossibly crispy.
- Brown the chicken:
- Heat a tablespoon of neutral oil in your largest skillet or wok over medium-high heat and add the ground chicken, breaking it up as it cooks until no pink remains, about 5 to 6 minutes. Listen for that satisfying sizzle that tells you the pan is hot enough to build flavor.
- Build your flavor base:
- Once the chicken is done, lower the heat slightly and add your minced garlic, grated ginger, and black pepper, stirring constantly for exactly one minute until the kitchen fills with that intoxicating aroma. This brief moment is when aromatics transform from raw to mellow and fragrant.
- Add vegetables and stir-fry:
- Throw in the sliced cabbage, shredded carrots, and red bell pepper, stirring often so nothing sticks to the bottom, and cook for 3 to 4 minutes until the vegetables soften just slightly but still have some fight in them. You want them tender enough to be pleasant but crisp enough to contrast with the soft rice underneath.
- Season and finish:
- Pour in the soy sauce, rice vinegar, and toasted sesame oil, stirring everything together so every piece of chicken and vegetable gets coated, then add most of the green onions and cook for one final minute before removing from heat. Taste it here and adjust if needed; the balance should feel salty, slightly tangy, and deeply savory.
- Assemble your bowls:
- Divide the warm rice among four bowls and top each with the chicken and cabbage mixture, then scatter the crispy wonton strips across the top like golden confetti. Finish with remaining green onions, a sprinkle of sesame seeds, and a drizzle of chili sauce if that's your style.
Save There's something quietly satisfying about serving a bowl where every element has its purpose: the rice catches the sauce, the chicken provides substance, the vegetables keep things light, and those wonton strips deliver the textural surprise that makes someone say 'wow' mid-bite. That moment is why I keep making this.
Why This Beats Takeout
Ordering egg rolls from a restaurant means you're getting something fried in old oil that's been sitting under heat lamps, but these baked wonton strips stay crispy for hours and taste like you just made them. Plus you control exactly how much soy sauce goes into every bite, and you can adjust the heat level with chili sauce instead of getting someone else's idea of spicy.
Substitutions and Swaps
Ground turkey works beautifully if you want something even leaner, though you might need to add half a teaspoon more soy sauce since turkey reads as slightly blander. For a vegetarian version, plant-based crumbles actually crisp up nicely in the skillet and absorb the seasonings faster than you'd expect, usually finishing in 3 to 4 minutes instead of 6.
The Power of Texture
What separates a good bowl from a great one is understanding that texture contrast keeps every bite interesting, which is why those wonton strips aren't optional even if you're trying to cut carbs. If you really want to skip them, double down on water chestnuts or add cashews for crunch, because soft rice plus soft vegetables plus soft chicken becomes forgettable fast.
- Shred your vegetables by hand or with a knife rather than a food processor, which over-chops them into mush.
- Make sure your skillet or wok is genuinely hot before adding oil, or the chicken steams instead of browning and tastes pale.
- Serve the bowls immediately while the wonton strips are still warm; they soften quickly once they sit in steam from the rice.
Save This bowl has become my solution for nights when everyone wants something different because it scales beautifully and comes together in the time it takes to cook rice. Make it once and you'll understand why it's become a permanent fixture in my weeknight rotation.
Recipe FAQ
- → What makes this different from traditional egg rolls?
This bowl deconstructs classic egg roll flavors without the frying. You'll get all the savory filling—seasoned chicken, cabbage, carrots—served over rice instead of wrapped, topped with oven-baked wonton strips for crunch.
- → Can I make this gluten-free?
Yes. Use tamari instead of soy sauce, and either skip the wonton strips or use gluten-free wrappers. The rest of the ingredients naturally contain no gluten.
- → 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 filling gently on the stovetop or microwave, then add fresh toppings before serving.
- → Can I prep components ahead?
Slice vegetables up to 2 days ahead and store refrigerated. The wonton strips can be baked and stored in an airtight container for 3 days. Cook the filling fresh or prep it the night before and reheat before serving.
- → What protein alternatives work well?
Ground turkey, pork, or plant-based crumbles all work beautifully. Adjust cooking time slightly if using leaner meat like turkey to prevent drying out.