Pork Egg Roll Noodle Bowls
I love love LOVE egg rolls. They’re my favorite part about ordering Chinese take out, my second favorite part is getting to eat the take out on the couch in front of the TV, but that’s another story for another time. I’ve made various egg rolls on this blog over the years, such as these Cuban sandwich rolls, jalapeño popper, buffalo chicken, breakfast, and Rueben sandwich and I love them all dearly and equally.
With that being said, homemade egg rolls can sometimes be a little tedious to make, especially when you’re tired after a long day of work. These Pork Egg Roll Noodle Bowls are like deconstructed egg rolls and the best part is that they’re quick, easy and very fulfilling. I hope you’ll give them a try soon!
Pork Egg Roll Noodle Bowls
These deconstructed Pork Egg Roll Noodle Bowls are a quick and easy weeknight meal that you can make when you're feeling take-out but want a healthy option!
Servings: 4
Equipment
- Skillet
- Saucepan
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 small yellow onion diced
- 1 large carrot peeled and julienned
- 1/2 small cabbage shredded
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 ounces rice noodles
- 6 wonton wrappers cut into strips
- 2 cups canola or vegetable oil
- 3 scallions sliced
- 1 tablespoon sesame seeds
- sriracha for serving
- additional soy sauce for serving
Instructions
- Set a large skillet over medium-high heat. Once hot, add the sesame oil and the pork. Using a wooden spoon, break up the pork and cook until brown and cooked through, about 8 to 10 minutes. Season with salt and pepper.
- Stir in the garlic, ginger and onion and cook until the onions are translucent, about 2 to 3 minutes. Add the carrots, cabbage, vinegar, soy sauce, and fish sauce and cook until the veggies have softened, another 2 to 3 minutes longer.
- Cook the noodles according to the package directions and then drain and immediately add to the pork and vegetables and stir until evenly combined. Lower the flame to as low as it’ll go to keep warm.
- Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
- To serve, divide the noodle mixture to bowls and top with crispy wontons, scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!
