Inspiration always comes to me in the form of cravings. I was really craving egg rolls, and not in the “I’ll have an egg roll on the side” kind of way, but in the “I’ll take a dozen egg rolls to go. No, I would not like to order an entrée. Load me up with some sweet and sour, please” kind of way. Unfortunately, we don’t even have a Chinese restaurant in town. So how was I ever going to get a whole plate of egg rolls?
Deconstructed Egg Roll Nachos!
Of course. It seems so obvious now. Egg roll filling, piled high on top of wonton chips, with some fresh red pepper, jalapeño , sweet and sour sauce, and just a drizzle of spicy mustard. Literally, a whole plate of egg roll. It was spectacular!
Egg roll nachos are a must make weekend meal or fun appetizer for game day. You can easily make the chips and toppings ahead of time and just heat and serve for guests. Give these a try, and the next time you crave an egg roll; you will not be calling for take out.
Egg Roll Nachos
Egg Roll Topping
- 1 lb Mild Pork Sausage
- 1 Yellow Onion Diced
- 2 Cups Napa Cabbage Shredded
- 1 Carrot Shaved
- 4 Gloves garlic Pressed
- 1/4 Sweet Red Pepper Diced
- 2 Tbsp Fresh Jalapeño Diced
- 2 Tbsp Green onion
- 1/4 Cup Low Sodium Soy Sauce
- 1 Tbsp Rice Vinegar
- 1/4 Tsp Ground Ginger
- Sweet and Sour Sauce To Taste
- 1 Tsp Hot Mustard
- Vegetable Oil
- 1 Package Wonton Wrappers Cut into triangles
Egg Roll Topping
- Wash and prepare your fresh produce and set aside. Rinse cabbage, and cut into shreds. Dice yellow onion. Wash and shave carrot. Press or mince fresh garlic. Dice the green onion, sweet red pepper and jalapeño (set these aside for toppings)
- In a large skillet, brown the sausage. Be sure to break it up thoroughly. Once the sausage is fully cooked; add onion, carrot, cabbage, and garlic. Stir together. Then add the soy sauce, rice vinegar and ginger. Let this simmer until the onions are translucent, and the carrots and cabbage are very tender.
- Heat vegetable oil in a large skillet. Use enough oil to create thick layer of oil over the whole pan.
- Cut wonton squares in half on the diagonal to give them a nice chip shape. Test the fry oil by putting a piece of wonton in the pan. It should make small bubbles around the edges. If nothing happens then the oil is too cold. If it sputters and pops; the oil is too hot. Drop a few pieces of wonton in at time and cook until you have golden brown chips. Remove crispy chips and lay them on a sheet pan lined with paper towels.
- Put a layer of hot chips down on a large plate. Then add a layer of egg roll filling, spreading evenly over the chips. Make 3-4 layers. Then sprinkle the sweet peppers, jalapeños, and green onions over the top. Drizzle sweet and sour over the whole plate. Put the hot mustard in a sandwich bag, and make a small whole in the corner. Use the bag to get a thin drizzle of mustard over the whole plate.