Egg Roll in a Bowl has all the delicious flavors of an egg roll with super simple Crispy Baked Wontons. A lightened-up, quick, and easy recipe that’s ready in just 20 minutes!
As a stay-at-home mom, I can appreciate quick and easy meals like this one. As soon as I enter the kitchen around dinner time, my kids automatically start whining at me to feed them. And usually one of them is clinging to my leg. So it’s nice when I can make something that doesn’t require as much time and energy. This has been my go-to meal lately!
Growing up, we used to make egg rolls with very similar flavors. First, my mom would make the filling. Then my sister and I would help fill and roll the egg rolls. Finally, mom would fry them in oil. It was kind of a production that took several steps as well as help to complete. So I love this recipe because it reminds me of eating the egg rolls as a kid, but way easier.
Ingredients
Meat for Egg Roll in a Bowl
For this recipe, I used ground beef. Ground pork, chicken, turkey, or plant-based meat would all work great for this recipe!
How to Make Egg Roll in a Bowl
- Brown the meat.
- Add garlic and ginger and cook until fragrant then stir into the meat. Add cabbage, carrots, and celery. Cook down until tender.
- Add coconut aminos, rice vinegar, sesame oil, sriracha, salt, and pepper. Mix well to combine. Continue to cook for another 1-2 minutes.
- Serve topped with green onions, sesame seeds, more sriracha, or sweet chili sauce if desired. Serve along with wonton crisps.
How to Make Crispy Baked Wontons
- Cut wonton wrappers in half diagonally to make triangles.
- Arrange wonton triangles on a baking sheet in a single layer. Spray with nonstick cooking spray. I used avocado oil spray.
- Bake approximately 5 minutes until bubbly, golden, and crispy. Sprinkle with flaky salt if desired and serve with the egg roll in a bowl.
Variations
- Serve with rice or cauliflower rice.
- Skip the wontons if Whole30, Keto, etc.
- You can use bagged shredded cabbage or coleslaw mix.
Storage
Store leftover egg roll in a bowl in an airtight container in the refrigerator for 4-5 days. Store leftover wontons in a Ziploc bag at room temperature.
Freeze in an airtight container or Ziploc bag for up to 3 months.
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Egg Roll in a Bowl with Crispy Baked Wontons
Equipment
- cast iron skillet or medium pan
- Baking Sheet
Ingredients
- 1 pound ground beef ground pork, turkey, chicken, or plant based meat may be used
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 8-10 ounces shredded cabbage mix or coleslaw mix
- 1 cup carrots peeled and grated
- 1 cup celery chopped
- 3 tbsps coconut aminos or soy sauce (see notes)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp sriracha
- ½ tsp salt
- ½ tsp pepper
- wonton wrappers
- sesame seeds and green onions garnish
Instructions
Egg Roll in a Bowl
- Heat the pan on medium heat then spray with nonstick cooking spray. Cook the meat until browned and no longer pink.
- Add garlic and ginger and cook until fragrant. Stir into the meat until incorporated. Add cabbage, carrots, and celery. Stir and cook down until tender. Stir in coconut aminos, rice vinegar, sesame oil, sriracha, salt, and pepper. Stir to combine. Continue to cook for another 1-2 minutes. Scoop into serving bowls. Garnish with sesame seeds and green onions if desired. Top with more coconut aminos, sriracha, or sweet chili sauce if desired. Serve with crispy baked wontons.
Crispy Baked Wontons
- Preheat oven to 400°F.Cut wonton wrappers in ½ diagonally to make 2 triangles. Spray the baking sheet with nonstick cooking spray. Place wontons on the cookie sheet in a single layer. Spray the tops with nonstick cooking spray. Bake approximately 5 minutes or until bubbly, golden, and crispy. Top with flaky sea salt if desired.Serve alongside the egg roll in a bowl.
- Store leftover egg roll in a bowl in an airtight container in the refrigerator for 4-5 days. Store crispy wontons in a Ziploc bag at room temperature.
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