Servings: 12 cups
Amount Per Serving: 1 cup
Total Time: 25 minutes
Egg Rolls
- 12 wonton wrappers
- 1/2 lb. ground pork
- 1 1/2 Tbsp. sesame oil
- 2 garlic cloves, minced
- 2 cups classic coleslaw mix
- 3 Tbsp. reduced sodium soy sauce
- 1 tsp. fresh ginger
- to taste salt and pepper
- 1/4 tsp. red pepper flakes
- optional sliced green onions
- optional sesame seeds
- 1 Tbsp. rice vinegar
Skip the rolling and deep-frying with our Deconstructed Egg Rolls! We used our Egg Roll in a Bowl (link) filling for a faster, easier egg roll.
Directions
For the wonton wrapper cups:
1. Spray 12 muffin cups with nonstick cooking spray. Press wonton wrappers into muffin cups and spray with nonstick cooking spray.
2. Bake at 375°F until golden brown and crispy, 6–8 minutes.
For the filling:
1. Brown ground pork in a large skillet. Once cooked through, add sesame oil and garlic. Sauté until garlic is fragrant, about 2 minutes.
2. Add coleslaw mix, soy sauce, rice vinegar, ginger, salt, pepper and red pepper flakes. Cook until coleslaw and carrots are soft, 5–7 minutes.
Nutrition
68 calories; 2.6 g fat; 0.5 g saturated fat; 12 mg cholesterol; 169 mg sodium; 6 g carbohydrate; 0.5 g fiber; 0.6 g sugar; 5 g protein
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