To make wonton strips: Line a plate with paper towel and set next to the stove. Heat oil to medium-high heat.
Working in batches, add wonton strips to the hot oil. Use a slotted spoon to stir wonton strips to separate them, and once they’re browned, remove with the slotted spoon and transfer to the paper towel-lined plate. Sprinkle with salt. Set aside.
To make egg roll bowls: In a large skillet, heat oil to medium. Add pork and cook about 2-3 minutes, breaking up into pieces with a wooden spoon. Add coleslaw mix and cook 7-10 minutes, stirring frequently, until coleslaw is soft and pork is browned.
Stir in salt and pepper. In a small mixing bowl, whisk together soy sauce, vinegar, honey, sesame oil, Sriracha, fish sauce, garlic and ginger.
Stir mixture into the skillet and bring to a simmer, stirring regularly, until slightly thickened. Distribute rice and pork mixture into 4 bowls. Top with crispy wonton strips, green onion and sesame seeds.
View the recipe instructions at The Gourmet RD
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