You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn't! It was invented by the keto people, because they can't eat egg roll wrappers-but this guy can. So, instead of what's really egg roll filling in a bowl, we're doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.
Ingredients
- 6 wontons wrappers , 3.5 inch square
- 2 teaspoons vegetable oil
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
-
3
Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
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4
Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
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5
Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
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6
Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
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7
Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.
Nutrition Facts
Per serving
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