EGG ROLL BOWLS

59D5AAEA-C317-40CC-89B3-BA172AB36ADC_1_201_a

Asian|Beef|Pork

B05EE21F-8496-4813-BEB8-99D1B3F89893_1_201_a

Ingredients

2-3 cups vegetable or canola oil for frying

1 package wonton wrappers, cut in half

½ – 1 teaspoon salt

1 tablespoon olive oil

1 ½ pounds ground hamburger or pork

1 small onion, chopped

3 garlic cloves, chopped

1 small head green cabbage, chopped (about 8-10 cups)

2 large carrots, peeled and shredded (about 1 cup)

2 large eggs

¼ cup soy sauce

1 tablespoon sesame oil

2 tablespoons brown sugar, packed

½ cup scallions, chopped (on a bias to make them pretty), plus more for garnish

2 teaspoons sesame seeds

Instructions

Heat the vegetable oil in a medium pot or Dutch oven to 360 degrees. Line a rimmed baking sheet with foil and top with a wire cooling rack.

Fry the wonton wrappers in the oil in small batches for 30-40 seconds until just browned, tossing in the oil with a spider or tongs to evenly brown. Remove them to the wire rack and lightly season with salt immediately. Set aside. Note – any extra fried wontons will stay crispy in a ziplock bag on the counter for 1 week.

Heat the olive oil in a large deep skillet or wok. Add the ground meat and cook, breaking the meat up with a spatula until it is almost cooked through. Add the onion and cook, stirring frequently for 2-3 minutes until the onions soften.

Add the cabbage and continue cooking, stirring frequently, until the cabbage wilts but still has some crunch, 3-4 minutes. Stir in the carrots and toss to combine.

Make a well in the middle of the skillet and crack the eggs in the center. Scramble them with the spatula until just barely cooked through and stir them into the stir fry.

Add the soy sauce, sesame oil, brown sugar, and scallions to the pan. Cook, tossing, for 2-3 minutes until everything is well combined. Serve hot in bowls topped with several wonton chips and garnish with the sesame seeds and more scallions. Devour!!