Welcome to the wonderful world of deconstructed egg rolls.
You may be wondering… what in the world are deconstructed egg rolls? Well, my friend, I am soooo excited to tell you. This deliciousness is essentially a rice bowl filled with everything that usually comes in an egg roll, topped with crispy wonton strips. Yes, yes, yes!!
Now I know I have already captured your attention, so I could really just stop here. But, I want to talk more about what all that entails because it’s super exciting. The first layer is fluffy Jasmine rice (brown or white, your choice). The second layer is what would typically be the filling of an egg roll: ground pork, cabbage, carrots and a delightful Asian-style sauce made of soy, rice wine vinegar, honey, Sriracha, toasted sesame oil and fish sauce. Talk about a flavor explosion. And one bonus of the cabbage and carrot situation: I used a bag of coleslaw mix because I wanted life to be super simple. The last layer of the deconstructed egg roll includes sliced scallions, sesame seeds and CRISPY WONTON STRIPS.
This is the part that takes my breath away. I sliced wonton wrappers in this strips, pan-fried them in a little heart-healthy oil, dried them on a paper towel and sprinkled them with salt. I’ll be surprised if any of these wonton strips even make it to the egg roll bowl… they’re that good. And as you probably figured out, the crispy wonton strips emulate the traditional wrapping of the egg roll.
Now, I am a HUGE egg roll fan, so this is difficult for me to say. But I think I like the deconstructed egg roll bowl better than the real thing. I THINK.
Why don’t you give this whole egg roll bowl thing a try and lemme know your thoughts…
- ¼ cup oil
- 20 wonton wrappers, cut into strips
- 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
- Splash fish sauce
- 3-4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 ½ cups cooked rice
- 3 scallions, sliced
- 2 Tbsp. sesame seeds
- 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.