Pork Eggroll Bowl
with rice, fried wontons, cabbage and sweet chili mayonnaise
Ingredients
- Ground Pork
- Wonton dough
- Green Onion(s)
- Carrot(s)
- Sliced red cabbage
- Grilled Sesame Seeds
- Sauce Mix (mayonnaise,sweet chili sauce)
- Soy Sauce
- Basmati Rice
- Lime
- Spice Mix (garlic powder,ginger powder,onion powder)
Necessary elements
pot, pan, tongs, bowl, box grater
1. Rinse the rice. Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat or until the rice is cooked and tender.
2. Grate the cabbage and carrot. Cut the wonton wrappers into strips. Thinly slice the green onions. Cut the lime into wedges.
3. Place the cabbage, carrot and green onion in a bowl with a drizzle of oil, 1-2 tbsp. rice or cider vinegar, a pinch of sugar, salt and pepper. Set aside.
4. Heat a drizzle of oil in a skillet over medium-high heat. Add the pork, spices to taste and soy sauce and cook for 4-5 minutes. Adjust seasoning to taste.
5. Wipe the pan and add a generous drizzle of oil to the pan over medium-high heat. Fry the wonton strips about 1 minute on each side until golden and crispy. Place on absorbent paper.
6. Serve the rice in a bowl and garnish with the pork, coleslaw, wontons, sauce mixture and sesame seeds. Add lime juice to taste. Bon appétit!