Breakfast & Brunch
This easy egg roll in a bowl recipe transforms takeout favorites into a crispy, restaurant-quality meal at home—no rolling required. 🔥 The secret lies in crispy wonton wrappers and a tangy coleslaw twist that cuts through the richness, creating a perfect balance of textures and flavors. I developed this version after craving that crispy, saucy goodness without the fuss of traditional egg rolls.
The beauty of this dish is its foolproof nature—ground protein (pork or chicken) gets quickly seared, then combined with stir-fried veggies and a simple soy-ginger sauce. The coleslaw adds a refreshing crunch and brightness, while crispy wonton pieces deliver that satisfying crunch in every bite. It’s the kind of meal that feels indulgent but comes together in under 30 minutes.
What you’ll end up with is a bowl packed with tender protein, vibrant vegetables, and that addictive crispy-wonton crunch—all topped with a tangy slaw that keeps every bite exciting. The sauce is rich and savory, while the coleslaw adds a bright, crisp contrast that makes this dish feel fresh and modern. Perfect for weeknight dinners or meal prep, this recipe is a game-changer for anyone who loves takeout flavors without the hassle.
Serve it with extra slaw on the side or drizzle with a little chili oil for heat. Here’s how to make it—crispy, easy, and full of flavor.
Ingredients for easy egg roll in a bowl recipe with coleslaw
Crispy wonton strips, tender protein, and tangy slaw—this bowl packs restaurant flavors in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 pieces | Square or round, store-bought |
| Ground Chicken 🍗 | 1 lb | Boneless, skinless preferred |
| Carrots 🥕 | 2 medium | Julienned or thinly sliced |
| Cabbage 🥬 | 2 cups | Shredded, green or purple |
| Celery Stalk 🥬 | 1 whole | Thinly sliced, for slaw |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Rice Vinegar 🍶 | 2 tbsp | For tangy slaw dressing |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Soy Sauce 🥢 | 3 tbsp | Low-sodium preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for stir-fry base |
| Ginger 🌿 | 1 tbsp | Freshly grated |
| Vegetable Oil 🫒 | 2 tbsp | For stir-frying |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Green Onion 🧅 | 2 whole | Thinly sliced, for garnish |
Wonton wrappers are the star here. King Noodle or Marti brands from the Asian aisle stay crispy best—avoid the frozen ones with weird additives. For the chicken, ground chicken or turkey works too, but keep it lean. The carrots? Julienne them yourself—pre-shredded gets mushy. Cabbage should be crisp and firm, not wilted. Pro tip: slice it thinly with a mandoline for even texture. Celery adds that perfect crunch, so grab the freshest bunch you can find. I always buy extra—half goes in the slaw, half gets tossed into stir-fries all week.
No wonton wrappers? Rice paper or spring roll wrappers in a pinch (they're thinner but work). Short on cabbage? Substitute coleslaw mix from the bagged salad section—just skip the dressing. The mayo in the slaw can be swapped for Greek yogurt for a lighter version. For the stir-fry base, vegetable broth instead of water adds depth. If you hate celery, extra carrots or bell peppers keep the crunch. The rice vinegar is non-negotiable for that bright tang—substitute apple cider vinegar if you're out, but add a pinch of sugar to balance.
Wonton strips stay crispy for 3 days in the fridge if stored in a single layer. The slaw keeps 5 days if you keep the dressing separate. Freeze the cooked chicken base for 3 months—just reheat and add fresh wontons when serving. I double the recipe every time and portion it into containers. The slaw gets tossed with the chicken right before eating so it stays crunchy. Garnish with green onions right before serving—they wilt fast.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe—just brown the chicken, stir-fry the shredded cabbage and carrots, toss in the wonton wrappers for that crispy texture, and boom. The coleslaw mix-in adds crunch without extra work. My kids think it’s fancy; I know it’s 15 minutes of my life I’ll never get back.
- Crunchy-Creamy Magic: That coleslaw isn’t just garnish—it’s the star. The tangy mayo and shredded cabbage cut through the richness of the chicken and wontons, while the celery stalk adds a sharp bite. Honestly, the contrast makes every bite feel like a little celebration.
- Lunchbox or Date Night: Pack it for work (the leftovers reheat like a dream) or serve it at a potluck—no one will guess it’s basically a deconstructed egg roll. I’ve taken it to book club, tailgates, and even my mom’s house, and no one’s ever asked for the recipe… because they just ask for seconds.
- Pantry to Plate in Minutes: Ground chicken, a bag of pre-shredded cabbage, and a box of wontons? This is the kind of meal that doesn’t judge your grocery haul. I’ll be real: I’ve made it with whatever was in my fridge, and it’s still solid. Budget-friendly, fast, and zero waste—what’s not to love?
Step-by-step instructions for wonton stir-fry with crispy wonton crunch and coleslaw
Here's how to assemble this restaurant-quality dish with minimal effort and maximum flavor.
🍳 Step 1: Stir-Fry the Chicken and Vegetables
Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the 1 lb ground chicken and cook, breaking it apart with a wooden spoon, until no longer pink and just cooked through—about 4-5 minutes. The chicken should be fully browned with no pink centers.
Push the chicken to one side of the pan and add the 2 tablespoons vegetable oil (if needed) along with the 2 medium julienned carrots, 2 cups shredded cabbage, and 1 whole thinly sliced celery stalk. Stir-fry for 3-4 minutes until the vegetables soften slightly but still retain their texture. You want them crisp-tender, not mushy.
Add the 3 cloves minced garlic and 1 tablespoon freshly grated ginger to the pan. Cook for 30 seconds until fragrant—this releases their full flavor. The aroma should fill your kitchen, signaling it's time to move to the next step.
🥘 Step 2: Prepare the Crispy Wonton Crunch
In a separate small bowl, combine the 12 pieces wonton wrappers with the 3 tablespoons soy sauce and 1 tablespoon sesame oil. Toss gently until each wrapper is lightly coated. This marinade will infuse the wontons with savory depth while keeping them flexible.
Heat a dry nonstick skillet over medium heat. Add the wonton wrappers in a single layer and cook for 1-2 minutes per side until they turn golden brown and crispy. Watch closely—they burn quickly! Remove from heat immediately and set aside on a paper towel-lined plate to drain excess oil.
Here's the thing—don't skip this step. The crispy wontons add that essential crunch that makes this dish feel like takeout. If they stick, press down gently with a spatula to help them crisp evenly.
👨🍳 Step 3: Make the Tangy Coleslaw Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 2 tablespoons rice vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth. The dressing should be thick but pourable. If it's too thick, add 1 teaspoon water to loosen it slightly.
Add the 2 cups shredded cabbage and 1 whole thinly sliced celery stalk to the dressing. Toss gently with your hands or a spatula until everything is evenly coated. Let it sit for 5 minutes to allow the flavors to meld. The cabbage will soften slightly but still hold its crunch.
Real talk: This is where the magic happens. The tangy dressing cuts through the richness of the stir-fry, balancing each bite perfectly. If you're short on time, you can make this step while the chicken cooks.
🥘 Step 4: Combine Everything
Return the cooked chicken and vegetables to the skillet and stir in the 1 tablespoon sesame oil. Add the crispy wonton wrappers and toss everything together gently. You want to distribute the wontons evenly without crushing them—they should remain crispy.
Divide the stir-fry among 4 bowls, then top each serving with a generous portion of the coleslaw. Garnish with the 2 whole thinly sliced green onions for freshness and color. The contrast of textures—crispy wontons, tender chicken, crunchy slaw—is what makes this dish so satisfying.
Serve immediately while everything is hot and crispy. The wontons will soften slightly as they sit, so don't wait too long. This dish comes together faster than you'd think, but the flavor combination is anything but basic.
Pro Tips For Making Easy Egg Roll In A Bowl Recipe With Coleslaw
- CRISPY WRAPPERS FIRST: Toss your wonton wrappers in a bowl with 1 teaspoon cornstarch and a pinch of salt before frying—this extra step guarantees they’ll puff up golden and crispy instead of soggy. I used to skip it and ended up with wrappers that tasted like they’d been boiled, not fried.
- SHRED CABBAGE DRY: After shredding cabbage, squeeze out excess moisture with a clean kitchen towel or paper towels—this keeps your coleslaw from turning into a watery mess. I learned this the hard way when my first batch looked more like soup than slaw.
- DON’T OVERMIX CHICKEN: Stir the ground chicken just until combined—overworking it makes the meat tough and greasy. Break it up with a fork or your hands, but stop before it turns into a paste. This keeps the texture light and tender, just like takeout.
- SAUTE VEGETABLES SEPARATELY: Cook carrots and celery in one pan, then set aside before adding the chicken—this prevents the chicken from steaming instead of browning. I was skeptical until I tried it, and now the dish actually tastes like it came from a restaurant.
Creative variations of this recipe
Spicy Sriracha Slaw
Swap the mayo for a spicy kick by mixing ¼ cup Greek yogurt with 1 tbsp rice vinegar, 1 tbsp Sriracha, and ½ tsp honey. Toss with 2 cups shredded purple cabbage and 1 tbsp chopped cilantro for a fiery, tangy contrast. This version adds heat without overpowering the dish—perfect if you love a little kick! 🌶️
BBQ Chicken Twist
Replace the ground chicken with 1 lb shredded rotisserie chicken tossed in 2 tbsp BBQ sauce (like Sweet Baby Ray's) and 1 tbsp soy sauce. Stir-fry with the veggies, then top with crispy wontons and a drizzle of chipotle mayo (mix ½ cup mayo with 1 tsp chipotle powder). The smoky-sweet BBQ flavor transforms this into a completely different (but equally delicious) bowl! 🔥
Vegetarian Veggie Bowl
Skip the meat entirely and use 1 block extra-firm tofu (pressed and cubed) or 1 cup crumbled tempeh instead. Pan-fry until golden, then stir-fry with the veggies. Boost umami with 1 tbsp soy sauce and 1 tsp miso paste. Top with crispy wontons and a sprinkle of toasted sesame seeds for a satisfying vegetarian version. 🌱
Sweet & Sour Slaw
Brighten up the slaw with a sweet-and-sour dressing: whisk ½ cup mayo, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sriracha. Toss with 2 cups cabbage and 1 tbsp chopped peanuts for crunch. The sweetness balances the savory stir-fry beautifully—like a mini sweet-and-sour egg roll in every bite! 🍯
Seafood Surprise
Swap the chicken for 1 lb shrimp or 12 oz scallops (sliced into strips). Sear until just cooked through, then stir-fry with the veggies. Add 1 tsp fish sauce to the sauce for depth. The seafood version feels luxurious but still comes together in under 20 minutes. Garnish with lime wedges for a zesty finish. 🦐
Breakfast Egg Roll Bowl
Transform this into a breakfast dish by adding 2 scrambled eggs to the stir-fry. Top with extra crispy wontons, a fried wonton cup filled with scrambled egg and cheese, and a drizzle of sriracha mayo. Serve with a side of steamed jasmine rice for a hearty morning meal that still feels indulgent. 🍳
Nutrition facts
Frequently asked questions
Can I make this egg roll bowl without wonton wrappers?
Use rice paper wrappers (thinner but crispy when fried) or spring roll wrappers as substitutes. For extra crunch, try crushed potato chips or fried shallots on top instead. The key is maintaining that satisfying texture contrast—just adjust cooking times based on your substitute.
How do I keep the wonton strips extra crispy?
Cook them in a dry skillet over medium heat for 1-2 minutes per side until golden. The secret? Don't overcrowd the pan—work in batches if needed. After frying, place them on a wire rack (not paper towels) to drain oil while staying crisp. For serving, keep them separate until the last minute to prevent sogginess.
What's the best way to store leftovers?
Store the stir-fry base (chicken/veggies) and coleslaw separately in airtight containers. The slaw keeps 5 days in the fridge, while the stir-fry lasts 3 days. Reheat the stir-fry gently, then add fresh crispy wontons and slaw when serving. For extra crunch, toast wontons in a dry pan for 30 seconds before serving.
Can I make this gluten-free?
Yes! Use gluten-free tamari instead of soy sauce and gluten-free wonton wrappers (like King Noodle's GF line). For the slaw, ensure your mayo is gluten-free. The recipe's core flavors remain intact—just watch for hidden gluten in sauces and wrappers. The texture will be slightly different but still delicious.
Why does my coleslaw get soggy?
Soggy slaw happens when cabbage releases too much moisture. Shred cabbage last-minute and toss it with dressing just before serving. For extra crunch, add 1 tbsp cornstarch to the dressing or use coleslaw mix from a bag (it's pre-shredded and drier). Also, avoid over-mixing—gentle tossing preserves texture.