Egg Roll in a Bowl

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Slice the wonton wrappers into thin strips, about 1/4 inch wide. Spread them on a baking sheet, drizzle with oil, and toss to coat evenly.

3. 3

   Bake until golden and crisp, roughly 12 minutes. Remove from the oven and set aside to cool.

4. 4

   In a bowl, combine the cabbage, carrot, bell pepper, green onions, and garlic. Set aside.

5. 5

   In a separate bowl, whisk together the soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, white pepper, ketchup, and cornstarch to make the sauce. Set aside.

6. 6

   Place the ground pork in a large skillet over medium-high heat. Cook, breaking it into small pieces, until well browned, 5 to 7 minutes. Add the vegetable mixture and stir to combine with the meat. Cook, stirring, just until the vegetables begin to soften, about 2 minutes.

7. 7

   Pour in the sauce and toss everything together. Continue cooking and stirring until the sauce evenly coats all the ingredients and the vegetables reach your preferred texture, 1 to 2 minutes more. Spoon into bowls and top with the crispy wonton strips.