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Total time

40 minutes






  • 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


  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.
  2. View the recipe instructions at The Gourmet RD

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