Pork Egg Roll in a Bowl with Crispy Wontons and Peanuts
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
A note about serious food allergies
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?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
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.
In a mixing bowl, combine sweet and sour sauce and Dijon. Set aside.
If using diced chicken or shrimp, pat dry and season all over with a pinch of salt and pepper.
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.
Stir in 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.
If using ground beef follow same instructions. If using diced chicken, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, follow same instructions and cook on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Cook the Vegetables
Add ½ tsp. olive oil, slaw mix, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender but still crisp, 1-2 minutes.
Finish Pork Mixture and Finish Dish
Return pork to pan and stir to combine.
Remove from burner. Stir in sweet and sour-mustard 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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