Egg Roll Bowls

Egg Roll Bowls

from realsimple.com
Dinner
20 min
4 servings

This 10-ingredient dinner is like an inside-out egg roll made easy with a handful of supermarket shortcuts, and it’s ready in 20 minutes flat.

Ingredients

  • 10wonton wrappers
  • 2 tbsp.toasted sesame oil, divided
  • 1 lb.ground pork
  • 1 ½ tbsp.finely chopped garlic (from about 5 cloves)
  • 2 tsp.grated fresh ginger (from a 1-in. piece)
  • ¼ cuplower-sodium soy sauce
  • 2 tbsp.seasoned rice vinegar
  • 1 tbsp.sriracha 5 cups coleslaw (from a 10-oz. pkg.)
  • 5 cupscoleslaw (from a 10-oz. pkg.)
  • 1 cupmatchstick carrots (from a 10-oz. pkg.)
  • sliced scallions, for garnish (optional)

Directions

  1. 1

    Preheat oven and prepare baking sheet Preheat oven to 400°F. 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.

  2. 2

    Bake wontons Bake until wontons are light golden brown, about 5 minutes. Let cool completely on baking sheet, about 10 minutes.

  3. 3

    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.

  4. 4

    Cook garlic and ginger; add sauce and simmer Add garlic and ginger to pork in skillet; cook, stirring constantly, until fragrant, about 30 seconds. Add soy sauce, vinegar, and sriracha; cook, stirring occasionally, until sauce is thickened enough to coat pork, about 2 minutes.

  5. 5

    Cook veggies and serve Stir in coleslaw and carrots; cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Serve topped with scallions (if using) and crispy wonton strips.