Egg Roll in a Bowl

Crispy wonton strips top Chef John's version of an egg roll in a bowl for a crunchy makeover of the takeout favorite.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 463 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon white sugar
• 2 tablespoons soy sauce
• 1 pinch cayenne pepper
• 1 tablespoon rice vinegar
• 1 tablespoon sake
• 1 cup julienned carrot
• 2 cloves garlic, finely minced
• 1 teaspoon ketchup
• 6 (3.5 inch square) wonton wrappers
• 0.5 pound ground pork
• 0.5 teaspoon freshly grated ginger
• 0.25 teaspoon sesame oil
• 0.25 teaspoon white pepper
• 0.5 teaspoon cornstarch
• 0.25 cup julienned red bell pepper
• 0.33333334326744 cup thinly sliced green onions
• 3.5 cups shredded green cabbage

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.

Step 3

Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.

Step 4

Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.

Step 5

Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.

Step 6

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.

Step 7

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.