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Andrew Fowler

Beef Egg Roll in a Bowl with Wonton Strips

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup long-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 6 square wonton wrappers cut into 1/2-inch strips
  • 1/2 cup neutral oil for shallow-frying plus 1 tbsp for filling
  • 1 lb 90% lean ground beef
  • 4 oz shiitake mushrooms stems removed and caps thinly sliced
  • 1 lb napa cabbage ribs thinly sliced and leaves chopped separately
  • 1 can 8 oz sliced water chestnuts, drained and coarsely chopped
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 3 tbsp mayonnaise
  • 1 tsp sriracha

Method
 

  1. Boil rice and water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes.
  2. Heat 1/2 cup oil in a small skillet over medium to 350°F. Fry wonton strips in three batches, 30 to 60 seconds each, until lightly golden. Transfer to a paper-towel-lined plate.
  3. Heat 1 tablespoon oil in a separate large skillet over medium-high. Brown beef 7 to 8 minutes, crumbling, until 160°F; transfer to a bowl.
  4. Cook mushrooms and cabbage ribs in same skillet 5 minutes. Add garlic, ginger, cabbage leaves, and water chestnuts; cook 3 minutes until leaves wilt.
  5. Return beef; add soy sauce, hoisin, and vinegar. Toss over high 2 minutes until hot and excess moisture evaporates.
  6. Mix mayonnaise with sriracha. Divide rice and filling among four bowls; lightly drizzle with chili mayonnaise. Add crisp wontons just before serving.