Egg Roll Nachos
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.
Servings Prep Time
4 People 20Minutes
Cook Time
40 Minutes
Servings Prep Time
4 People 20Minutes
Cook Time
40 Minutes
Ingredients
Egg Roll Topping
Wonton Chips
Instructions
Egg Roll Topping
  1. 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)
  2. 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.
Wonton Chips
  1. Heat vegetable oil in a large skillet. Use enough oil to create thick layer of oil over the whole pan.
  2. 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.
Assembly
  1. 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.