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 citrus-y ponzu to a sweet and sour sauce you'll make yourself, 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?
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim ends off celery, halve lengthwise, and cut into ¼" slices on an angle.
Make the 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. Add 1 tsp. olive oil, ground pork, white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Cook, breaking up meat with a spoon, until no pink remains, 4-5 minutes.
Add half the ponzu (reserve remaining for egg roll mixture) and cook until absorbed, 1-2 minutes.
Transfer pork to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook pork to medium-high heat.
Add ½ tsp. olive oil, slaw mix, celery, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until crisp-tender, 1-2 minutes.
Finish the Egg Roll Mixture
Return pork to pan with vegetables.
Remove from burner. Stir in remaining sweet and sour-Dijon sauce and ponzu (to taste)l.
Plate dish as pictured on front of card, garnishing with wonton strips, peanuts, and green portions of green onions. Bon appétit!