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Egg Roll in a Bowl
Egg Roll in a Bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Egg roll in a bowl with crispy wonton strips for a deliciously crunchy twist.
Ingredients:
  • 6 (3.5 inch square) wonton wrappers
  • 2 teaspoons vegetable oil
  • 3.5 cups shredded green cabbage
  • 1 cup julienned carrot
  • 0.25 cup julienned red bell pepper
  • 0.33333334326744 cup thinly sliced green onions
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sake
  • 0.25 teaspoon sesame oil
  • 1 teaspoon white sugar
  • 0.5 teaspoon freshly grated ginger
  • 1 pinch cayenne pepper
  • 0.25 teaspoon white pepper
  • 1 teaspoon ketchup
  • 0.5 teaspoon cornstarch
  • 0.5 pound ground pork
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Slice wonton wrappers into thin 1/4-inch strips and coat them with oil in a baking pan, spreading them out evenly.
  • Bake in the preheated oven for 12 minutes until golden brown. Allow to cool and set aside.
  • Mix together cabbage, carrot, bell pepper, green onions, and garlic in a bowl. Set aside.
  • Combine soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch in a bowl for the sauce. Set aside.
  • Heat a large skillet over medium-high heat. Cook pork until well-browned, breaking it up into small crumbles, for 5 to 7 minutes. Add vegetable mixture and toss with the meat, stirring until veggies start to soften, about 2 minutes.
  • Combine the sauce with the ingredients, stirring gently to ensure everything is well coated. Cook and stir until the sauce evenly coats everything and the vegetables reach your desired level of doneness. Top with crispy wonton strips before serving in a bowl.

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