Cabbage Egg Roll Bowls | Avatar: The Last Airbender Recipes

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Cabbage Egg Roll Bowls | Avatar: The Last Airbender Recipes Super Hungry? Jump to the Recipe

Long ago the four main cooking elements seasoned together in harmony.

Then everything changed when the oven burned the sh*t out of my first recipe!

Appa - yip yip! We’re heading to the earth kingdom!

Avatar the last Airbender is hands down one of my all time favorite television shows and With a new avatar series on the horizon, I decided it was high time to dip my toes back into the world of bending.

I’ve dabbled in the arts of foodbending before, with Water Tribe soup, Air Nation fruit pies and Fire Nation turkey-duck legs. I even spent some time exploring the cuisine of Republic City from the Legend of Korra with street gruel, smoked fish and Bolin’s favorite dumplings.

Today, we are heading to the city of Omashu to meet up with the Cabbage Merchant for a fresh cabbage egg roll bowl - hopefully his cart is in good standing today…

Looks like there's going to be a sale on shredded cabbage!

From elephant koi to moon peaches - when it comes food in the earth kingdom, they boast a rich and vibrant range of cuisines. Cabbage just so happens to be one of the more versatile foods to come out the earth kingdom, making it a common ingredient in everything from cabbage bowls to cabbage cookies - that is, if you can get your hands on them while they’re still fresh.

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Cabbage Egg Roll Bowls

  • Number of Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
Cabbage Egg Roll Bowls | Avatar: The Last Airbender Recipes


  • 3 wonton wrappers, sliced into strips
  • ¼ cup vegetable oil, for frying
  • 8 oz spicy sausage or chorizo
  • 8 oz chicken, chopped
  • 1 tbsp soy sauce
  • ½ tbsp mirin
  • ½ tbsp fish sauce
  • 1 tbsp green sriracha (or regular sriracha)
  • 1 tsp Chinese Five Spice
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 cup carrots, chopped
  • ½ cup red onion, chopped
  • 1 cup baby corn
  • 1 cup water chestnuts
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 egg (optional)
  • 8 oz broccolini, chopped
  • 1 package shredded cabbage or cole slaw mix
  • 4 green onion, chopped + more for topping
  • 1 tbsp sesame seeds + more for topping
  • 1 tbsp parsley (or cilantro) + more for topping

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  1. In a large wok over high heat add the vegetable oil and heat until shimmering. Stir in the wonton wrapper strips and fry until crispy. Remove from the oil when starting to brown and dry on a plate lined with a paper towel. Set aside until time to serve.
  2. Without cleaning the wok, stir in the sausage and cook for 2-3 minutes to start browning then toss in the chicken and cook for another 3-4 minutes.
  3. Stir in the soy sauce, mirin, fish sauce and sriracha. Bring the liquids to a rapid boil in the bottom of the wok and then stir in the rest of the seasonings: Chinese five spice, salt, white pepper and red pepper flakes. Then add the red onion, baby corn and water chesnuts. Saute for 5-6 minutes then stir in the apple cider, lemon jucie, garlic and ginger and heat until the garlic is frangrant.
  4. Make a well in the center of the wok and add an egg. Give the egg a quick scramble without stirring it into the other ingredients.
  5. Add the broccoli to the wok and stir then add the shredded cabbage. Stir until the cabbage is starting to wilt but is still crisp - another 5 or so minutes. Turn off the heat and top with green onion, fresh parsley, sesame seeds and wonton strips. Flameo, hotmen!

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