Deconstructed Egg Rolls


12         Wonton Wrappers  
1/2 pound Ground Pork  
1 1/2 Tbsp. Sesame Oil (We use 1 Tbsp. or less)
2       cloves Garlic (Minced)
2       cups Classic Coleslaw Mix (Shredded Cabbage And Carrots)
3       Tbsp. Soy Sauce (Reduced-Sodium )
1       Tbsp. Rice Vinegar  
1       tsp. Fresh Ginger (To Taste)
1       tsp. Salt (To Taste)
1       tsp. Pepper (To Taste)
1/4 tsp. Red Pepper Flakes  
          Sliced Green Onions (Optional)
          Sesame Seeds (Optional)


  1. Preheat oven to 375°F.
  2. Spray 12 muffin cups with nonstick cooking spray.
    Press wonton wrappers into muffin cups and spray with nonstick cooking spray.
    Bake until golden brown and crispy, 6-8 minutes.
  3. Brown ground pork in a large skillet.
    Once cooked through, add sesame oil and garlic.
    Sauté until garlic is fragrant, about 2 minutes.
  4. Add coleslaw mix, soy sauce, rice vinegar, ginger, salt, pepper and red pepper flakes.
    Cook until coleslaw and carrots are soft, 5-7 minutes.
  5. Fill wonton cups with filling and top with green onions and sesame seeds, if desired.


  • Wonton wrappers are typically found in the refrigerated section of produce.
    To keep them fresh longer at home, store them with a wet paper towel after opening.
  • My son likes them the next day.
    They aren't as crispy, but they still taste good.