Egg Roll Bowl
Ingredients List
For the Crunchy Wonton Strips:
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6 (3.5 inch square) wonton wrappers
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2 teaspoons vegetable oil
For the Egg Roll Base:
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3 ½ cups shredded green cabbage
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1 cup julienned carrot
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¼ cup julienned red bell pepper
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⅓ cup thinly sliced green onions
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2 cloves garlic, finely minced
For the Sauce Preparation:
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sake
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¼ teaspoon sesame oil
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1 teaspoon white sugar
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½ teaspoon freshly grated ginger
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1 pinch cayenne pepper
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¼ teaspoon white pepper
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1 teaspoon ketchup
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½ teaspoon cornstarch
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½ pound ground pork
Instructions
Preheat your oven to 350°F (175°C).
Slice the wonton wrappers into 1/4-inch wide strips. Place them on a baking sheet and toss with oil, then arrange in an even layer.
Bake in the preheated oven until golden and crispy, about 12 minutes. Remove from the oven, let cool, and set aside.
In a bowl, combine cabbage, carrot, bell pepper, green onions, and garlic. Set aside for later use.
In a separate bowl, whisk together soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch to create the sauce. Set aside.
In a large skillet over medium-high heat, add the pork. Brown the meat thoroughly, breaking it up into small crumbles as it cooks, for about 5 to 7 minutes. Add the vegetable mixture and stir to combine. Continue cooking for about 2 minutes until the vegetables begin to soften.
Stir in the sauce and toss everything together. Cook for an additional 1 to 2 minutes, until the sauce has evenly coated the mixture and the vegetables are cooked to your liking. Serve in bowls, topped with crispy wonton strips.
Chef's Tips
For a different texture, you can deep-fry the wonton strips instead of baking them, though it will create more mess.
Feel free to add any vegetables you prefer to the bowl.
Turkey or beef can be used as a substitute for the pork. If using lean meats like turkey, be sure to add a tablespoon of oil to the pan before browning the meat.
If you don't have sake, you can substitute it with Chinese rice wine, dry sherry, or white wine. Black pepper can also be used in place of white pepper for the sauce.
Nutritional Information (per serving)
| 463 | Calories |
| 22g | Fat |
| 38g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 463 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 35% |
| Cholesterol 76mg | 25% |
| Sodium 1202mg | 52% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 7g | 26% |
| Total Sugars 13g | |
| Protein 27g | 54% |
| Vitamin C 91mg | 101% |
| Calcium 137mg | 11% |
| Iron 4mg | 19% |
| Potassium 931mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5