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Deconstructed Egg Rolls

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This delicious recipe is essentially a rice bowl filled with everything that usually comes in an egg roll - ground pork, cabbage, carrots, and an asian-style sauce topped with crispy wontons and green onion.

Ingredients

Scale

Crispy Wonton Strips:

  • 4 tablespoons oil
  • 6-7 wonton wrappers
  • Salt, to taste

Egg Roll Bowls:

  • 2 tablespoons oil
  • 1-pound ground pork
  • 14-ounce bag 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 scallions, sliced
  • 2 tablespoons sesame seeds

Instructions

To Make Wonton Strips:

  1. Line a plate with paper towel and set next to the stove. Heat oil to medium-high heat.
  2. Working in batches, add wonton strips to the hot oil. Use a slotted spoon to stir wonton strips to separate them, and once they're browned, remove with the slotted spoon and transfer to the paper towel-lined plate.
  3. Sprinkle with salt. Set aside.

To Make Egg Roll Bowls:

  1. In a large skillet, heat oil to medium. Add pork and cook about 2-3 minutes, breaking up into pieces with a wooden spoon.
  2. Add coleslaw mix and cook 7-10 minutes, stirring frequently, until coleslaw is soft and pork is browned. Stir in salt and pepper.
  3. In a small mixing bowl, whisk together soy sauce, vinegar, honey, sesame oil, Sriracha, fish sauce, garlic and ginger. Stir mixture into the skillet and bring to a simmer, stirring regularly, until slightly thickened.
  4. Distribute the cooked rice then the pork and cabbage mixture into 4 bowls.
  5. Top with crispy wonton strips, green onion and sesame seeds. 

Notes

Substitution Tip: Try this recipe with ground beef, turkey or chicken instead of pork. Make it vegetarian and use firm tofu.

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