Deconstructed Egg Rolls

Recipe by The Gourmet RD

Ingredients

• ¼ cup oil
• 20 wonton wrappers ( cut into strips)
• 1 pinch coarse salt
• 2 tbsp oil
• 1 lb ground pork
• 14 oz bag coleslaw
• ½ tsp coarse salt
• ¼ tsp ground black pepper
• ¼ cup low sodium soy sauce or tamari
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• ½ tbsp sesame oil
• ½ tbsp Sriracha
• 1 splash splash fish sauce
• 3 cloves garlic (minced)
• 1 inch piece ginger (minced)
• 1½ cups cooked rice
• 3 scallions (sliced)
• 2 tbsp sesame seeds
• wonton strips
• Egg roll bowls

Method

1. 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