Craving takeout egg rolls but want something quicker and just as crave-worthy? Dive into this irresistible bowl that captures all the crispy, savory magic of your favorite appetizerno frying whole rolls required! Crisp cabbage, juicy seasoned pork, chewy fried wontons, and a briny soy glaze with spicy mustard will have you hooked after one bite. It's easy, fun, and ready to wow your taste buds.
Wontons:
- 14 wonton wrappers
- 3 large eggs, beaten
- Vegetable oil, for frying
- Kosher salt and freshly ground black pepper
Vegetables:
- 1 to 2 tablespoons olive oil
- 1 medium green cabbage, core and stem removed, finely shredded
- 1 large carrot, peeled into strips with a vegetable peeler and then chopped into 1/2-inch pieces
- 1 stalk celery, thinly sliced using a mandoline
- 1/2 cup roughly chopped bean sprouts
- 2 tablespoons white onion, grated with a rasp or box grater
- Kosher salt
Pork:
- 2 tablespoons olive oil
- 8 ounces ground pork
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Sauce:
- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
To Serve:
- 2 scallions, green parts only, thinly sliced
- Lime wedges
- Chinese hot mustard, to taste (English mustard works as a substitute)
- Duck sauce, to taste
- Wontons: Brush half of the wontons on one side with beaten egg. Fold each in half, brush again, then fold once more to form a smaller square. Set aside. Keep the leftover beaten eggs for cooking later.
- Heat a large skillet with about 1/2-inch vegetable oil until it shimmers. Fry the wontons until they are golden and crispy, about 2 to 4 minutes, flipping once. Remove with tongs or a slotted spoon to a paper towel-lined plate; season with salt and cool.
- In an 8-inch nonstick pan, add enough oil to cover the bottom over medium heat. When hot, pour in the beaten eggs and swirl to coat the pan evenly. Let cook almost through, then season with pepper. Let set for 2-3 minutes. Use a rubber spatula to push cooked egg aside, tilt the pan to let the raw egg spread. Flip to finish cooking for another minute. Transfer to a cutting board to cool, then fold and slice into thin strips.
- Vegetables: Heat olive oil in a large sauté pan over medium-high heat. Add cabbage, cook for 30 seconds, then add carrots and continue adding celery, bean sprouts, and onion pulp in 30-second increments, stirring. Cook the entire mix for 2 to 3 minutes until crisp-tender.
- Pork and Sauce: In another large pan, heat olive oil over medium-high heat. Add ground pork, salt, and pepper. Brown the pork, breaking it up with a wooden spoon, about 7 to 9 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Add soy sauce and brown sugar to the same pan used for pork. Cook over medium heat, stirring and scraping to loosen browned bits until the sauce thickens slightly and the sugar dissolves, about 1 to 3 minutes.
- To assemble: Divide the cabbage mixture, pork, egg strips, and scallions evenly among four bowls. Add a squeeze of lime and drizzle with the sweetened soy sauce. Crumble the fried wontons on top. Add mustard and duck sauce if desired.
