Egg Roll in a Bowl
Description
Crispy wonton strips top Chef John's version of an egg roll in a bowl for a crunchy makeover of the takeout favorite.
Ingredients
•
6 (3 1/2 inch square) wonton wrappers
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2 teaspoons vegetable oil
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3 1/2 cups shredded green cabbage
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1 cup julienned carrot
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1/4 cup julienned red bell pepper
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1/3 cup thinly sliced green onions
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2 cloves garlic, finely minced
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sake
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1/4 teaspoon sesame oil
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1 teaspoon white sugar
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1/2 teaspoon freshly grated ginger
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1 pinch cayenne pepper
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1/4 teaspoon white pepper
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1 teaspoon ketchup
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1/2 teaspoon cornstarch
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1/2 pound ground pork
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
3
Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
4
Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
5
Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
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.
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.