All the flavor of classic egg rolls in a quick, 20-minute bowlno rolling or frying required.
This egg roll bowls recipe delivers on the crispyandthe flavor in half the time.
Pre-cut coleslaw and carrots make it easy to get your veggies in while saving you lots of prep time.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Its an egg-rolls-turned-bowl experience complete with a crunchy wonton topping that will keep you coming back for more.
Take this into fried rice land by stirring in cooked rice with the coleslaw and carrots.
To add egg to the mixture, make a well in the center of the pan.
Then crack an egg into the pan, scramble, and cook until done.
Mix the egg with the rest of the pork mixture.
This recipe was developed by Jasmine Smith.
piece)
1/4cupsoy sauce
2Tbsprice vinegar
1Tbspsriracha
10cupscoleslaw(from a 10-oz.
1cupmatchstick carrots(from a 10-oz.
Line a large baking sheet with parchment paper.
Lightly brush both sides of wonton wrappers with 1 tablespoon oil.
Cut wrappers into 1/2-inch-wide strips.
Place on prepared baking sheet.
Bake wontons
Bake until wontons are light golden brown, about 5 minutes.
Let cool completely on baking sheet, about 10 minutes.
Cook pork until browned
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high.
Add pork; cook, stirring occasionally to crumble pork, until browned, about 5 minutes.
Serve topped with scallions (if using) and crispy wonton strips.
