This delicious recipe for Egg Roll Bowls is inspired by the classic Asian fried egg roll appetizer served alongside every meal. Ground chicken is cooked and coated in the BEST garlic sesame sauce with honey and soy sauce then tossed with cabbage, snow peas, carrots, and fried wontons.
Course Main Course
Cuisine Asian, Chinese
Keyword Asian Cabbage, Asian food, Egg Roll, Garlic Sesame, Ground Chicken
In a small bowl, combine soy sauce, honey, ketchup, rice vinegar, sesame oil, minced garlic, and red pepper flakes; set aside.
In a large rimmed skillet set over medium heat, cook ground chicken (or turkey). Break ground chicken up into little pieces using a spatula. Cook until no longer pink and all the liquid has cooked off; about 6-9 minutes.
Pour garlic sesame mixture into skillet. Toss the mixture together until chicken takes on the color of the sauce. The skillet should come to a simmer, cook until most of the liquid is thick and absorbed by the chicken.
To the skillet, add shredded cabbage, shredded carrots, and snow peas/sugar snaps. Toss together until coated well.
Serve and garnish with fried wontons, and green onions.
Fried Wontons - Wontons come in a small square package. I have always found mine in the refrigerated produce section of the grocery store. Wontons can usually be found by the salad kits. To fry your own wontons, add vegetable oil ( about 1/4 cup) to a saucepan. Place a fresh wonton wrapper in the oil and fry until golden brown on each side. If you pick up the Asian Salad Kit lettuce bag, it comes with a packet of fried wontons.To make this recipe healthier, use coconut aminos in place of soy sauce. Skip the ketchup. Then, replace the honey with sugar-free maple syrup.