This Egg Roll Stir Fry with Crispy Wontons and Sweet and Sour Sauce is basically a deconstructed Egg Roll. Get all your favorite flavors in a quick fix week night meal!
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This recipe has been floating around Facebook for several weeks now. I decided to give it a try since we all love egg rolls, and haven’t had one since Kelsie’s food allergy diagnosis. The first try I followed the recipe exact, with the exception of the soy sauce (I used our Soy Free “Soy” Sauce), as I do with most recipes. It was good, but missing something. It was missing other flavors that make an egg roll, well, an egg roll. You know the crispy wrapper and the dipping sauce. Those flavors were missing, and as soon as they were found, I knew that this would be a great recipe. As we were half way finished with dinner that night, I had sort of one of those ah ha moments. It hit me how to make this recipe great, and two weeks later I made this.
That night my mother-n-law was also over for dinner and got to enjoy my Egg Roll Stir Fry with Crispy Wontons and Sweet and Sour Sauce, it was a hit with us all. The addition of the crispy wontons and the sweet and sour sauce were just what this recipe needed to take it from good to great! If you love egg rolls, I know that you’ll love this recipe as much as we do! I also love that I can enjoy it while I’m on the 21 Day Fix. It’s really a simple recipe to throw together during the week, since it really doesn’t take long to cook. It’s really the prep that takes the most time, and honestly, skip the prep, buy pre-cut carrots, diced onions, and shredded cabbage. It’s ok, I take short cuts sometimes too. I’m a mom after all and my time is short on most nights.
- 1 package of wonton wrappers
- 1 recipe for sweet and sour sauce below
- 1 pound ground pork
- 1 large sweet onion diced
- ½ cup carrots sliced lengthwise
- 1 small head of cabbage shredded
- 4 cloves of garlic minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon pepper
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- ¼ cup soy free "soy" sauce or regular soy sauce, if no soy allergy
- oil for frying
- Remove the wonton wrappers from the package, cut into fourths.
- Heat a medium to large pot with about an inch to an inch and a half of oil.
- Once the oil gets hot, start frying your wonton strips for just a couple of minutes, until golden brown, no need to flip. (don't over crowd, depending on the size of the pot, will depend on how many you can fry at one time)
- Drain well on paper towels, and sprinkle with salt while they are hot. Continue until you have cooked all of your wonton strips. (about 10 minutes)
- Cook your ground pork and onions, over medium to high heat, in a large enough skillet that will fit all the cabbage.
- Once the meat is no longer pink and the onions are translucent, add the cabbage and carrots. Continue cooking over medium to high heat for 4 to 5 minutes, stirring occasionally.
- While that is cooking stir combine the garlic, ginger, sesame oil, vegetable oil, pepper, and soy sauce.
- Pour the sauce into your stir fry, and stir to coat.
- Continue cooking and stirring for 8 to 10 minutes.
- Plate up the stir fry, top that with crispy wontons, and drizzle with sweet and sour sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 107mgSodium: 1231mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 32g
What kitchen essentials did I use to make this dish possible?
- Prepworks by Progressive Snap Fit Measuring Spoons – Set of 5
- Hudson Essentials Stainless Steel Measuring Cups Set – 6 Piece stackable with spout
- Pyrex 3 – Piece Glass Measuring Cup Set
- Set of 4 – Whisk and Spatula Set
- Pyrex Smart Essentials Mixing Bowl Set
- Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles
- Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Piece Cookware Set
- CounterArt Flexible Cutting Mat with Food Icons, Set of 4
- Winco Utility Tong with Rubber Tip and Locking Clip
Sweet and Sour Sauce
- ¼ cup sugar or lightly packed light brown sugar
- ¼ teaspoon salt
- 1 tablespoon ketchup
- 1 tablespoon soy free soy sauce (or regular soy if no allergy)
- 3 tablespoons rice vinegar
- ½ cup water
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- Combine the sugar, salt, ketchup, soy free soy sauce, rice vinegar, and water in a small pot over medium to high heat.
- Bring almost to a boil, stirring occasionally.
- Stir in the corn starch mixture.
- Continue cooking, stirring until the sauce comes to full boil and starts to thicken.
- Remove from the heat and set aside for 10 minutes to cool.