EGG ROLL IN A BOWL

Egg Roll in a Bowl is a fresh take on traditional egg rolls, swapping the wrapper for a bowl and skipping the deep fryer. This easy skillet dish packs in crispy wontons, tender cabbage, carrots, pork and classic Chinese flavors. Serve it up for a quick, veggie-loaded dinner the whole family will love.

Can I use coleslaw mix instead of shredding cabbage?

• Yes, absolutely! Just give it a rough chop if the pieces are very thick.

What about shredding carrots – is there a faster way?

• Use the shredding side of a box grater or grate on the large holes of a cheese grater.

Do I need a wok or a special pan?

• A regular large skillet or frying pan works fine. You want something with higher sides.

What if I can’t find sake or rice wine?

• Substitute mirin, dry sherry, chicken broth or just leave it out.

Can I prep the components ahead of time? 

• Yes! Prep veggies and sauce up to 3 days ahead. Cook meat just before serving.

Is there a shortcut for crispy wontons?

• Use fried wonton strips from an Asian market or top with chow mein noodles instead.

Ingredients (Makes 2 servings):

• 3-4 wonton wrappers, cut into 1/4 inch strips
• 1 tsp vegetable oil
• 8 oz ground pork
• 2 cups shredded green cabbage (1/2 small head)
• 1 large carrot, julienned or peeled into strips
• 1/2 red bell pepper, julienned (optional)
• 2 green onions, sliced, extra for garnish
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sake or rice wine (optional)
• 1 tsp sesame oil
• 1 tsp white sugar
• 1 tsp freshly grated ginger
• 1/4 tsp cayenne pepper
• 1/4 tsp white pepper or black pepper
• 1/2 tsp ketchup
• 1/2 tsp cornstarch

Instructions:

1. Preheat oven to 350°F. Cut wonton wrappers into 1/4 inch strips. Drizzle vegetable oil over strips and toss to coat. Spread out in single layer on baking sheet. Bake for 10-12 minutes, until golden brown and crispy. Set aside.
2. Meanwhile, prep vegetables. Shred cabbage by slicing it thinly across the leaves into shreds. Julienne or peel carrot into matchsticks. Julienne red pepper if using. Slice green onions. Mince garlic.
3. In a small bowl, make sauce by whisking together soy sauce, rice vinegar, sake or rice wine, sesame oil, sugar, ginger, cayenne, white pepper, ketchup and cornstarch. Set aside.
4. Heat large skillet over medium-high heat. Add ground pork and cook, breaking up meat, until browned, about 5 minutes.
5. Add cabbage, carrot, red pepper, garlic and green onions. Cook 1-2 minutes, just until vegetables start to soften.
6. Stir in prepared sauce and cook 1 minute more until thickened. Remove from heat.
7. Transfer pork and vegetable mixture to a bowl. Top with crispy wonton strips and extra sliced green onions. Enjoy!

Tips:

• Use a mandoline slicer or food processor to quickly shred the cabbage and carrots. You can also use a pre-shredded slaw mix to save time.
• When buying ground pork, opt for a fattier ratio like 80/20. The extra fat helps the pork brown and adds flavor.
• If the pork sticks, add a bit of oil to the pan. You can also deglaze with a splash of rice wine vinegar.
• For maximum flavor, season between steps. Sprinkle salt, pepper and extra soy sauce to taste.
• Play with protein ratios. Use half pork and half chicken or turkey for a lighter version.
• Meal prep tip: Brown the meat and veggies but don’t add sauce. Mix together when ready to eat.