Egg Roll in a Bowl - Easy Egg Roll Salad - Food Wishes

Ingredients

• 8 pieces Wonton Wrappers (cut into quarter‑inch strips)
• 1 tbsp Vegetable Oil (for tossing wonton strips)
• 0.5 head Savoy Cabbage (shredded)
• 1 piece Carrot (julienned into matchsticks)
• 0.25 cup Red Bell Pepper (thinly sliced)
• 2 stalks Green Onions (separate white and green parts; green parts for garnish)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (finely grated)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Rice Vinegar (adds acidity)
• 1 tbsp Sake or Chinese Rice Wine (optional, adds depth)
• 1 tsp Sesame Oil (toasted flavor)
• 1 tsp White Sugar (balances acidity)
• 0.125 tsp Cayenne Pepper (adds heat)
• 0.125 tsp White Pepper (mild pepper flavor)
• 1 tsp Ketchup (adds slight sweetness and color)
• 0.5 tsp Cornstarch (thickens sauce)
• 0.5 lb Ground Pork (80% lean, provides flavor and moisture)

Instructions

1. Prepare and Bake Crispy Wonton Strips

   Cut the wonton wrappers into quarter‑inch strips, toss them with 1 tbsp vegetable oil until evenly coated, spread in a single layer on a parchment‑lined baking sheet, and bake at 350°F for 12 minutes, flipping halfway, until golden and crisp. Let cool.

   Time: PT17M

   Temperature: 350°F

2. Shred Cabbage and Prepare Vegetables

   Halve a small savoy cabbage, remove the core, and thinly slice across the grain to create shredded cabbage. Julienne one medium carrot and thinly slice ¼ cup red bell pepper. Set all aside.

   Time: PT5M

3. Prepare Aromatics and Sauce

   Mince 2 garlic cloves, grate 1 tsp fresh ginger, and slice the white and green parts of the green onions separately. In a small bowl whisk together soy sauce, rice vinegar, optional sake, sesame oil, sugar, cayenne, white pepper, ketchup, and cornstarch until smooth.

   Time: PT5M

4. Cook Ground Pork

   Heat a large skillet over medium‑high heat. Add the 0.5 lb ground pork (no extra oil needed) and break it up with a spatula. Cook, stirring occasionally, until browned and slightly crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Stir‑Fry Vegetables with Pork

   Add the shredded cabbage, carrot matchsticks, red pepper, and the white parts of the green onions to the skillet. Toss and cook for 1–2 minutes, just until the vegetables begin to soften but remain crisp.

   Time: PT2M

   Temperature: medium‑high

6. Finish with Sauce

   Pour the prepared sauce over the meat‑vegetable mixture. Stir and cook another 1–2 minutes until the sauce thickens and coats everything with a glossy glaze.

   Time: PT2M

   Temperature: medium‑high

7. Assemble the Bowl

   Divide the stir‑fry into two serving bowls. Top each with a handful of the baked wonton strips and the green parts of the sliced green onions. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g