If I’m getting takeout, I’m ordering egg rolls. So I took the flavors and textures from my favorite takeout snack, and put them into a big ol’ bowl. The usual suspects are all there: crunchy cabbage, seasoned pork, and the folded, fried wontons really make you feel like you’re biting into the chewy end bite of an eggroll. Salty soy sauce and spicy Chinese mustard are the perfect way to top it all off.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 14 wonton wrappers
- 3 large eggs, beaten
- Vegetable oil, to fry
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 1 medium head green cabbage, stem and core removed, finely shredded
- 1 large carrot, sliced into strips using a vegetable peeler, then chopped down to 1/2-inch portions
- 1 stalk celery, thinly sliced on a mandoline
- 1/2 cup roughly chopped bean sprouts
- 2 tablespoons white onion grated on a rasp or box grater
- Kosher salt
- 2 tablespoons olive oil
- 8 ounces ground pork
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup soy sauce
- 1/4 cup light brown sugar, packed
- 2 scallions, green parts only, finely sliced
- Lime wedges
- Chinese hot mustard, to taste (English mustard works here too)
- Duck sauce, to taste
Instructions
- For the wontons: For half of the wontons, brush them with egg on one side. Then fold in half, brush them again and fold in half again to make a smaller square. Set aside. Reserve the eggs to cook a little later.
- Heat a large high-sided skillet with 1/2-inch oil and heat until oil swirls nicely. Add the wontons and allow to cook until golden brown and crunchy, 2 to 4 minutes, flipping halfway through. Remove using tongs or a slotted spoon onto a paper towel-lined plate and season with salt. Allow to cool.
- In an 8-inch nonstick skillet over medium heat add enough oil to just coat the bottom of the pan. When it begins to swirl, pour in the eggs and swirl to coat the pan. Allow to cook almost fully before seasoning with a grind or two of pepper. Allow to set for 2 to 3 minutes, then using a rubber spatula, push some of the egg to the side and tilt the pan to cook the remaining raw egg, like an omelet. Flip the egg to finish cooking for another minute or so. Remove to a cutting board and allow to cool. Once cooled, fold in half and cut into thin strips.
- For the veggies: Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the cabbage, carrots, celery, bean sprouts and onion pulp, making sure to cook each for about 30 seconds before adding the next. Cook the total mixture until crisp tender, another 2 to 3 minutes.
- For the pork and sauce: Heat the olive oil in a second large sauté pan over medium-high heat. Once the oil is hot, add the pork, salt and a few grinds of pepper. Allow to cook, breaking up into bits using a wooden spoon until nicely browned, 7 to 9 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Add the soy sauce and brown sugar to the same pan as the pork. Cook over medium heat while stirring and scraping up the browned bits from the bottom of the pan until the sauce reduces a bit and sugar dissolves, another 1 to 3 minutes.
- To assemble and serve: In four separate bowls, add the cabbage mixture, the pork, egg, scallions, a spritz of lime, the sweetened soy sauce and then crumble the wontons and sprinkle them over the top. If you like mustard or duck sauce, drizzle those over as well.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1522 |
| Total Fat | 113 g |
| Saturated Fat | 13 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 10 g |
| Sugar | 23 g |
| Protein | 32 g |
| Cholesterol | 190 mg |
| Sodium | 2634 mg |
Reviews
My husband and I love this. The only problem I have I end up eating to much. Great flavor. I made 1 1/2 the amount of soy sauce and brown sugar mixture, put some in a dish on table to spoon on more if needed. I used bagged slaw mix and added remaining veggie. I did it all using one pan and two serving bowls. Will be making this again and again.
Very good. I did it one pan. First the egg, set aside. Then pork. Then combined and fast sauté.
Using a food processor made chopping fast.
Added a thin sliced jalapeño. To the sauce I added a lot. Hoisin, sesame oil, pinch of cayenne, ginger, garlic, till it suited my family’s taste. Wife wants this on weekly rotation.
All 4 of my young adults as well as my partner and I all agree on one awesome dinner? Unheard of! This recipe is definitely going into our rotation. Thanks for sharing, Sunny!
I loved this and easier than making real egg rolls. I made almost everything (but the fried wrappers) on my Blackstone flattop grill, so easy clean up Added some ginger to the pork and the sauce. Family loved it!
it was tasty but the number of pans, tools, etc required that need to be cleaned afterwards make this not much of a takeout substitute for me. it’s just too much
Easy? Too many ingredients, chopping, little flavor. Will not be making this again.
Great meal! I used bagged Cole Slaw mix, air fried the wontons, and used olive oil spray. It was delicious
Agree with previous comment lots of pans! Lots of chopping, don’t think it was worth the effort and mess,
Loved it but be warned it takes a lot of pans! I added lime zest to the sauce like Sunny did on TV and will use 1/2 head of cabbage next time. Also, it’s not 1500 calories/serving!
I sauté a bag of shredded cabbage with carrots and it was so oily I had to throw it away. Next time, I’ll heat it for 2 or 3 minutes without oil. The rest of the ingredients were tasty!