Description
You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn’t! It was invented by the keto people, because they can’t eat egg roll wrappers-but this guy can. So, instead of what’s really egg roll filling in a bowl, we’re doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.
Ingredients
- 6 (3.5 inch square) wonton wrappers
- 2 teaspoons vegetable oil
- 3 ½ cups shredded green cabbage
- 1 cup julienned carrot
- ¼ cup julienned red bell pepper
- ⅓ cup thinly sliced green onions
- 2 cloves garlic, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sake
- ¼ teaspoon sesame oil
- 1 teaspoon white sugar
- ½ teaspoon freshly grated ginger
- 1 pinch cayenne pepper
- ¼ teaspoon white pepper
- 1 teaspoon ketchup
- ½ teaspoon cornstarch
- ½ pound ground pork
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
- Bake in the preheated oven until browned
- about 12 minutes. Let cool and reserve.
- Combine cabbage
- carrot
- bell pepper
- green onions
- and garlic for the bowl. Set aside.
- Mix soy sauce
- rice vinegar
- sake
- sesame oil
- sugar
- ginger
- cayenne
- pepper
- ketchup
- and cornstarch together for sauce in a bowl and reserve.
- Add pork to a large skillet set over medium-high heat. Brown the meat well
- while breaking up into small crumbles as it cooks
- 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook
- stirring
- just until the veggies start to soften
- about 2 minutes.
- Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly
- and the vegetables are cooked to desired doneness
- 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2