You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn't! It was invented by the keto people, because they can't eat egg roll wrappers-but this guy can. So, instead of what's really egg roll filling in a bowl, we're doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Crispy Wonton Strips:
For the Bowl:
For the Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.

  • Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.

  • Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.

  • Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.

  • Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.

  • Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

Chef's Notes:

You can deep-fry the wonton strips instead of baking them, however, it'll be messier.

You can use any vegetables you like in the bowl, and turkey or beef instead of pork.

If using a lean meat like turkey, add a tablespoon of oil to the pan before the crumbling and browning step.

You can use Chinese rice wine, dry sherry, or white wine instead of sake and black pepper instead of white for the sauce.

Nutrition Facts

463 calories; protein 26.8g; carbohydrates 38g; fat 22.2g; cholesterol 75.5mg; sodium 1202.4mg. Full Nutrition
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Reviews

Rating: 5 stars
05/09/2021
GREAT flavor. Need to double the sausage Read More
Rating: 4 stars
05/04/2021
Doubled wasn't enough for 3 of us but my family really enjoyed this. It DOES taste just like an egg roll! I bought crispy salad wonton strips and toasted them for like 5 minutes rather than buying wrappers. Read More
Rating: 5 stars
05/08/2021
I tripled it because I wanted leftovers, and I’m glad I did! Super delicious. Another winner, Chef John. Read More
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Rating: 5 stars
05/04/2021
We used chicken thighs because it's what we had. It's a flexible recipe, add what you have and ENJOY! Read More
Rating: 5 stars
05/22/2021
This is terrific, I used extra ground pork and toasted twice as many won tun strips, so with kitchen snackers it worked out okay! Whatever vegetables you have on hand are great additions. Bean sprouts would make it more like an egg roll! Read More
Rating: 5 stars
05/15/2021
Loved this recipe!! But you definitely need to double - and, since I like cabbage, almost (but not quite) tripled that ingredient. I added chopped sweet onion to the pork sauté and used both red and yellow peppers. While they turned out; I am not very good at cutting julienne carrots! Will need to use my chopper to get them more finely sliced and consistent in size. I omitted the wonton aspect; I didn’t have any and wasn’t running to the store. I didn’t feel like I was missing out! My husband chowed it down so fast I actually thought he missed eating lunch! Awesome recipe - keto or not! Plan to make again and again! Read More
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Rating: 5 stars
05/29/2021
Simple to make. Served it with chinese noodles. It was very tasty. Read More
Rating: 5 stars
05/11/2021
Great Recipe! Didn't have the wanton wraps yesterday when I made this. Picked up some today, what a difference! Big Chef John fan. First review Read More
Rating: 5 stars
05/08/2021
This is so good!! I used a Pinot instead of Sake, still turned out yummy. It just so happened that my husband had a Chinese food craving the day I made this, and the Egg Roll in a Bowl satisfied it. Definitely making this again. Read More