Egg Roll in a Bowl with Crispy Baked Wontons

All the delicious flavors of an egg roll with super simple crispy baked wontons. All ready in just 20 minutes!

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Course: Main Course

Keyword: 30 minutes or less, baked wontons, egg roll, wontons

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

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

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.

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.

If using soy sauce instead of coconut aminos you may need to reduce the amount of salt in the recipe.