Egg Roll Bowls with Won-Ton Chips

This past weekend, I was helping out my bestie with her food prep. She has recently been given some food restrictions, so I decided to help her out with meal planning. She had liked my previous egg roll post, but couldn’t have the won-ton wrapper. So, we decided to just cook up the middle portion and make egg roll bowls.

Now, I love the won-ton part of egg rolls, but deep frying is never healthy, so I decided to cut up the won-tons and bake them into chips. So much easier and you still get that crunchy texture needed for this dish. I have seen these deconstructed egg roll bowls all over the blogs lately, must be a trend, so here is my take on it.

If you’re not into deep frying and you want a healthy, quick dinner, than make this recipe because it’s worth gossiping about!

Egg Roll Bowls with Won-Ton Chips

Yield: 4 servings

INGREDIENTS:
1 lb ground chicken
2 pkgs coleslaw mix
2 green onions, chopped
1/4 cup soy sauce
1 tbsp sesame oil
1 clove garlic, crushed
1 tsp fresh ginger
1 tbsp cilantro, chopped (optional)
8 large egg roll wrappers (Wings brand)
Salt/pepper, to taste
Sriracha or plum sauce, drizzle (optional)
1 tbsp sesame seeds, for garnish (optional)

DIRECTIONS:
1. In a large pan or wok, add a little vegetable oil and start sauteing the ground chicken, breaking it up with a spoon as it cooks.
2. Once the meat begins to cook, add in the garlic and ginger.
3. Once the chicken is cooked through, add in the coleslaw mix, salt and pepper, and cook until the cabbage begins to soften.
4. Add in the soy sauce and sesame oil. Cook a few more minutes. Set aside.
5. Meanwhile, make the won-ton chips. Cut the won-ton wrappers into 4 equal triangles. Place flat on a greased baking pan. Spray with cooking spray and season with salt and pepper. Bake in a 400 degree oven for 8 minutes until brown and crispy. Set aside to cool.
6. Place the egg roll mixture into a bowl, top with cilantro, sesame seeds and drizzle with plum sauce. Serve with won-ton chips. Enjoy!