Egg Roll in a Bowl
Egg Roll in a Bowl is a fast and easy dinner that is made with ground chicken, coleslaw mix, soy sauce, Hoisin sauce, and is topped with a fried egg for extra protein and fried wontons for extra crunch!
Servings: 4 servings
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 lb ground chicken
- 1/2 white onion finely diced
- 3 cloves garlic minced
- 1 tbsp fresh minced ginger
- 1/4 cup soy sauce
- 1 tbsp Hoisin
- 16 ounces coleslaw mix
- 6 green onions chopped
- 3-4 tbsp canola oil
- Refrigerated wonton wrappers cut into strips
In a large skillet, add the olive oil and sesame oil over medium-high heat.
Add the chicken and onion, and cook, breaking up the chicken into smaller pieces, until the chicken is no longer pink and is cooked through, and the onion is softened.
Add the garlic and ginger and cook for 1 minute.
Add the soy sauce, hoisin, and coleslaw mix, and cook for another 5-7 minutes, until the cabbage is cooked.
Stir in the green onions.
Heat canola oil in a large skillet over high heat.
Once hot, add the wonton strips and cook for 15-20 seconds on each side. They should be golden brown.
Remove and place on a plate lined with paper towels.
In the same pan with oil, add eggs over medium-high heat.
Cook until the whites are set and the yolk is to your preferred liking. I like to cover with a lid for about 1 minute to steam the top of the egg, but keep the yolk very runny.
Serve the egg roll mixture topped with the fried wonton strips and an egg.
Calories: 442kcal | Carbohydrates: 13g | Protein: 29g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 1030mg | Potassium: 967mg | Fiber: 4g | Sugar: 6g | Vitamin A: 529IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 3mg