20-Minute Egg Roll in a Bowl with Crispy Wontons
All the savory, satisfying flavors of a classic egg roll interior, built in a single skillet and ready in about 20 minutes. Browning the aromatics directly in the meat drippings builds a deeply savory base, while a handful of crispy wonton strips on top mimics the crunch of a freshly fried wrapper.
- Total Time20 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Stir-Fry Base
- 1 tbsp (15ml) neutral cooking oil (such as avocado or canola)
- 1 lb (450g) ground pork, turkey, or chicken
- ½ medium yellow onion, thinly sliced
- 4 large cloves garlic, minced
- 1 tbsp (6g) grated fresh ginger
- 3 green onions, thinly sliced (white and green parts separated)
- 1 (14-oz / 400g) bag coleslaw mix (shredded cabbage and carrots)
Sauce & Garnish
- 3 tbsp (45ml) low-sodium soy sauce
- 1 tbsp (15ml) rice vinegar
- 2 tsp (10ml) toasted sesame oil
- ½ cup (30g) crispy wonton strips (store-bought salad toppers)
- Sriracha, for drizzling
- Toasted sesame seeds, for garnish
Instructions
- Brown the meat: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork, turkey, or chicken in an even layer. Let it cook undisturbed for 3 to 4 minutes to develop a brown crust, then break it apart with a wooden spoon and cook until it reaches an internal temperature of 160°F (71°C) for pork, or 165°F (74°C) for turkey or chicken.
- Sauté the aromatics: Lower the heat to medium. Add the sliced yellow onion, garlic, ginger, and the white parts of the green onions to the skillet. Cook, stirring constantly, for 2 to 3 minutes until the onions soften and the ginger is highly fragrant.
- Wilt the cabbage: Add the coleslaw mix to the pan. Toss everything together continuously for 3 to 4 minutes. You want the cabbage to wilt slightly and reduce in volume, but still retain a noticeable crunch.
- Sauce and finish: Pour in the soy sauce, rice vinegar, and toasted sesame oil. Toss for 1 minute until the liquid coats the mixture and warms through, then remove the pan from the heat.
- Garnish and serve: Portion the mixture into shallow bowls. Top generously with the green parts of the sliced onions, crispy wonton strips, sesame seeds, and a heavy drizzle of sriracha.
Notes
- Why it works: Holding the liquid ingredients until the very last minute prevents the cabbage from boiling in the sauce. This quick-toss method keeps the vegetables crisp-tender instead of turning them to mush.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until the mixture reaches an internal temperature of 165°F (74°C) to ensure safety and revive the texture. Wait to add the crispy wonton strips until right before eating so they don’t get soggy in the fridge.
Nutrition (per serving — estimates based on 93% lean ground turkey)
Calories: 288 | Total Carbs: 13g (Fiber: 3g, Sugar: 5g) | Fat: 16g (Saturated: 3g) | Protein: 23g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central) using 93% lean ground turkey. Actual values will vary if using pork, chicken, or a different fat percentage. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 288
- Sugar: 5g
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 23g