Who has time for all that rolling and frying?
I was kind of craving some egg rolls and wondered how difficult, really, were they to make?
Then I thought about the rolling and the frying. Ugh. What a long annoying mess. Am I right?
Time to deconstruct it! I made these little open-faced, nacho-like egg roll things and they were so good we made them again the next night.
The key here is that you take out the whole step of frying by toasting the wonton wrappers in the oven. I did this two ways. First, I painted oil on the bottom of the pan, then painted oil over the tops of the wrappers. The results were a little too greasy for me. Next, I tried pan spray instead. It yielded perfectly crispy wonton wrappers that weren’t dripping with grease!
The meat mixture in this is your pretty standard Asian flavor palate: lots of garlic, ginger, and soy sauce. The whole thing turned out extremely versatile! You could dip the crispy wontons into the meat mix, or eat them kind of like nachos, or crumble them on top. On night 2, we served everything over rice and placed the wontons sticking out to look all tall and cool. It also wouldn’t be a crime if you added some mung bean sprouts to the whole mixture.
Another thing worth noting is that the strong flavors in this recipe work wonderfully if your meat is a little on the gamier side and you’d like to cover that up a bit.
- 12 wonton wrappers
- pan spray
- 1 pound ground wild hog (or pork, or chicken)
- 6 cloves garlic minced
- 1 tbsp garlic powder
- 1 inch ginger minced or microplaned
- 2 tbsp soy sauce
- 1 cup shredded carrots
- 3 cups shredded napa cabbage
- green onions sliced
- sweet chili, duck sauce, or your favorite egg roll sauce
Preheat the oven to 400 degrees. On a foil-lined pan, spray the foil and line up the wonton wrappers. Generously spray the top of the wrappers and lightly salt. Cook 4-5 minutes, flipping halfway through. Set aside to cool.
Heat a skillet over medium-high heat. Mix the meat, garlic, ginger, soy sauce and garlic powder and mix until everything is well incorporated. Add to the pan and sauté until the meat is cooked through, making sure to break up the meat so there aren't any large clumps.
Add the carrots and cook 2-3 minutes. Add the napa cabbage and gently toss until it just wilts, about 5 minutes. Take off the heat and let it cool and the cabbage continue to wilt another few minutes.
Scoop about 1/4-ish cup of meat mixture onto each wonton. Top with green onions and your favorite egg roll sauce.
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