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
- (3.5 inch square) wonton wrappers: 6 piece
- vegetable oil: 2 tsp
- ½ cups shredded green cabbage: 3 piece
- carrot: 1 cup (julienned)
- red bell pepper: 0.25 cup (julienned)
- green onions: 0.33333 cup (thinly sliced)
- garlic, finely: 2 clove (minced)
- soy sauce: 2 Tbsp
- rice vinegar: 1 Tbsp
- sake: 1 Tbsp
- sesame oil: 0.25 tsp
- white sugar: 1 tsp
- freshly grated ginger: 0.5 tsp
- pinch cayenne pepper: 1 piece
- white pepper: 0.25 tsp
- ketchup: 1 tsp
- cornstarch: 0.5 tsp
- ground pork: 0.5 pound
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
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Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
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Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
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Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
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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.
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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. Unknown
