Egg roll bowl with wonton crisps
Egg roll bowl with wonton crisps✨ is a easy Asian Fusion recipe that serves 2. 350 calories per serving. Recipe by Maxine Sharf on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $10.30 total, $5.15 per serving
Ingredients
- 1 lb Ground Chicken (lean, 93% lean)
- 3 cup Coleslaw Mix (pre‑shredded cabbage and carrots)
- 1 can Water Chestnuts (drained and sliced thinly)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 1 tbsp Sesame Oil (toasted sesame oil for flavor)
- 2 clove Garlic (minced)
- 1 tsp Fresh Ginger (peeled and minced)
- 2 stalk Green Onions (thinly sliced, green parts only)
- 6 pieces Wonton Wrappers (cut into thin strips for crisps)
- 1/2 cup Vegetable Oil (for deep‑frying wonton strips)
- to taste Sriracha (optional spicy drizzle)
Instructions
Prep All Ingredients
Mince the garlic and ginger, slice the green onions, drain and thinly slice the water chestnuts, and cut the wonton wrappers into 1‑inch strips.
Time: PT5M
Fry Wonton Crisps
Heat vegetable oil in a medium saucepan over 350°F until shimmering. Carefully add a handful of wonton strips; fry 30‑45 seconds until golden and crisp. Remove with tongs and drain on paper towels. Repeat until all strips are fried.
Time: PT5M
Temperature: 350°F
Cook the Chicken
In a large skillet over medium‑high heat, add a splash of oil. Sauté garlic and ginger for 30 seconds, then add ground chicken. Break it up and stir‑fry until no longer pink, about 5‑6 minutes.
Time: PT6M
Combine Flavors
Add soy sauce, sesame oil, the coleslaw mix, and sliced water chestnuts to the skillet. Toss everything together and cook for another 2‑3 minutes until the slaw is just wilted but still crunchy.
Time: PT3M
Assemble the Bowls
Divide the chicken‑slaw mixture between two serving bowls. Top each with a generous handful of fried wonton crisps and a drizzle of sriracha if using. Garnish with sliced green onions.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 25g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten‑containing, Dairy‑free, High‑protein, Low‑sugar
Allergens: Wheat (wonton wrappers), Soy (soy sauce, sesame oil)
Ingredient Substitutions
- Instead of Ground Chicken: ground turkey, ground pork
- Instead of Coleslaw Mix: shredded cabbage and carrots, pre‑made Asian slaw
- Instead of Water Chestnuts: fresh water chestnuts, jicama
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sesame Oil: peanut oil, vegetable oil
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger
- Instead of Green Onions: chives
- Instead of Wonton Wrappers: spring roll wrappers
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Sriracha: hot chili oil, chili garlic sauce
Equipment Needed
- Large Skillet
- Medium Saucepan
- Cutting Board
- Chef Knife
- Mixing Bowl
- Tongs (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Frying the wonton strips to a golden crisp without burning.
- Cooking ground chicken to a safe internal temperature of 165°F.
- Keeping the slaw crunchy by brief, high‑heat cooking.
Chef Tips from the Video
- Use a high smoke‑point oil like vegetable or peanut oil for the crisps to prevent burning.
- Add a splash of rice vinegar to the slaw for a subtle tang if desired.
- For extra crunch, sprinkle toasted sesame seeds over the finished bowl.
Troubleshooting
Wonton crisps are soggy.
Fry in small batches, ensure oil is hot (350°F), and let crisps drain on paper towels. Store them in a completely dry, airtight container.
Chicken is dry or overcooked.
Cook just until no longer pink and stop cooking once the slaw is added; the residual heat finishes the chicken without drying it out.
Storage
Refrigerator: Store chicken‑slaw mixture in an airtight container for up to 3 days. Keep wonton crisps separate to retain crunch.
Freezer: Not recommended for wonton crisps; chicken‑slaw can be frozen for up to 1 month and reheated.
Room temperature: Wonton crisps stay crisp for up to 4 hours at room temperature if kept in a dry container.
Make-Ahead Tips
- Prepare the slaw mix and slice water chestnuts up to 24 hours ahead; store in the fridge.
- Fry wonton crisps a few hours before serving and keep them in a sealed container with a paper towel to absorb moisture.
Frequently Asked Questions
What is the cultural significance and history of the Egg Roll Bowl in Asian‑American cuisine?
The Egg Roll Bowl is a modern, de‑constructed take on the classic Chinese egg roll, popularized in fast‑casual Asian‑American restaurants. It captures the familiar flavors—soy, sesame, crunchy vegetables—while offering a healthier, bowl‑style presentation that fits today’s quick‑serve culture.
What are the traditional regional variations of egg roll‑style dishes in Chinese cuisine?
Traditional Chinese egg rolls vary by region: Cantonese rolls are larger and fried, while Shanghai spring rolls are thinner and often baked. The bowl version borrows the Cantonese flavor profile but replaces the wrapper with a mix of fresh slaw and crispy wonton strips.
How is the Egg Roll Bowl traditionally served in the United States?
In the United States the Egg Roll Bowl is typically served in a shallow bowl or plate, layered with protein, crunchy slaw, and topped with fried wonton crisps. It is often finished with a drizzle of spicy sauce like sriracha or chili oil.
What occasions or celebrations is the Egg Roll Bowl associated with in modern American dining?
The Egg Roll Bowl is a popular weekday lunch or dinner option, especially among busy professionals and students. It’s also featured in fast‑casual restaurant menus for quick, satisfying meals.
What authentic ingredients are essential for a traditional Egg Roll Bowl versus acceptable substitutes?
Authentic ingredients include ground pork or chicken, cabbage‑carrot slaw, water chestnuts, soy sauce, sesame oil, and wheat‑based wonton wrappers. Substitutes can be ground turkey for the meat, tamari for soy sauce, and rice paper strips for gluten‑free crunch.
What other Asian‑fusion dishes pair well with the Egg Roll Bowl?
Pairs nicely with miso soup, steamed edamame, or a simple cucumber‑sesame salad. For a fuller meal, serve alongside a side of fried rice or a bowl of ramen broth.
What makes this Egg Roll Bowl special compared to other chicken bowl recipes?
The combination of crunchy water chestnuts, crispy fried wonton strips, and a high‑heat stir‑fry gives a textural contrast that many chicken bowls lack. The quick‑cook method also preserves the fresh snap of the slaw.
What are the most common mistakes to avoid when making the Egg Roll Bowl?
Common mistakes include overcrowding the pan when frying wonton strips (causing soggy crisps), over‑cooking the slaw (making it limp), and not cooking the ground chicken to 165°F, which can lead to food safety issues.
Why does this Egg Roll Bowl recipe use high heat for the slaw instead of steaming it?
High heat quickly sears the slaw, keeping the vegetables crisp while allowing the flavors of soy sauce and sesame oil to coat each strand. Steaming would soften the vegetables and lose the desired crunch.
Can I make the Egg Roll Bowl ahead of time and how should I store it?
Yes, you can prep the chicken‑slaw mixture and store it in the refrigerator for up to 3 days. Keep the wonton crisps separate in an airtight container; combine just before serving to retain crunch.
What does the YouTube channel Maxine Sharf specialize in?
The YouTube channel Maxine Sharf focuses on quick, approachable home‑cooking tutorials that blend classic comfort foods with modern twists, often emphasizing easy weeknight meals and practical kitchen hacks.
How does the YouTube channel Maxine Sharf's approach to Asian‑inspired cooking differ from other cooking channels?
Maxine Sharf emphasizes minimal prep, pantry‑friendly ingredients, and step‑by‑step visual cues, making Asian‑inspired dishes feel accessible to beginners, whereas many other channels may use more exotic ingredients or advanced techniques.
Last updated: August 31, 2026
