Deconstructed Egg Rolls
Ingredients
Crispy Wonton Strips
-
4
tablespoons
oil
-
6-7
pieces
wonton wrappers
-
to taste
salt
Egg Roll Bowls
-
2
tablespoons
oil
-
1
pound
ground pork
-
14
ounces
coleslaw mix or shredded cabbage
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
¼
cup
low sodium soy sauce or tamari
-
1
tablespoon
rice vinegar
-
1
tablespoon
honey
-
½
tablespoon
toasted sesame oil
-
½
tablespoon
Sriracha
-
splash
fish sauce
-
3-4
cloves
garlic, minced
-
1
inch piece
ginger, minced
-
1 ½
cups
cooked rice
-
3-4
pieces
scallions, sliced
-
2
tablespoons
sesame seeds
Instructions
- 1. Prepare the wonton strips by heating oil in a pan and frying the sliced wonton wrappers until browned. Drain on paper towels and sprinkle with salt.
- 2. In a large skillet, heat oil and cook the ground pork until browned, breaking it into pieces.
- 3. Add the coleslaw mix and cook until soft, stirring frequently.
- 4. In a bowl, whisk together soy sauce, vinegar, honey, sesame oil, Sriracha, fish sauce, garlic, and ginger.
- 5. Stir the sauce mixture into the skillet and simmer until slightly thickened.
- 6. Serve the pork and cabbage mixture over cooked rice in bowls, topped with crispy wonton strips, sliced green onions, and sesame seeds.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
544
Total fat
35g
Total carbohydrates
33g
Total protein
24g
Sodium
664mg
Cholesterol
82mg
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