Let's hear it for the best part of any Chinese takeout, the egg roll. We've taken that crunchy handheld wonder, stuffed with vegetables and pork, and deconstructed the whole thing into a bowl. Multiple sauces, from citrusy ponzu to a sweet and sour and mustard combo sauce, pack in the flavor to every bite. You'll be filled with so much delight from this meal, you'll be eagerly awaiting to see what else we'll unroll. Get it?
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim ends off celery, halve lengthwise, and cut on an angle into ¼" slices.
Make the Sweet and Sour-Dijon Sauce
In a mixing bowl, combine sweet and sour sauce and Dijon. Set aside.
Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat with a spoon, until no pink remains, 4-6 minutes.
Add half the ponzu (reserve remaining for egg roll mixture) and cook until absorbed, 1-2 minutes.
Transfer pork to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add ½ tsp. olive oil, slaw mix, celery, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender but still crisp, 1-2 minutes.
Finish the Egg Roll Mixture
Return pork to pan and stir to combine.
Remove from burner. Stir in sweet and sour-Dijon sauce and remaining ponzu (to taste).
Plate dish as pictured on front of card, garnishing with wonton strips, peanuts, and green portions of green onions. Bon appétit!
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