Shredded Pork Salad in Wonton Bowls

We turned our shredded pork into a crunch, delicious Shredded Pork Salad in Wonton Bowls.

 

I bought a huge bag of what I thought was brown rice a few weeks back. It was on top of the brown rice, it was a brown bag, but when I opened it I realized it was white rice.

 

 

It kind of stinks since we like brown rice, but it really did taste delicious with the pork. I loved the carrots with this dish. It was a nice crunch to have with the soft rice and pork. Plus, who doesn’t want something served in a wonton bowl?! SO DELICIOUS!!! Give shredded pork salad in wonton bowls a try!

 

Are Wonton Wraps The Same As Egg Roll Wraps?

The dough for both egg rolls and wontons is the same, basically an egg noodle dough.

But, wonton wraps are much smaller in size than egg roll wraps.

 

Are Carrots Good For Your Eyes?

Carrots are rich in beta-carotene, vitamin A.

Vitamin A is essential for healthy eyes.

The beta-carotene in carrots promotes eye health.

 

Are Almonds Good For You?

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.

Almonds may promote lower blood sugar levels, reduced blood pressure and lower cholesterol levels.

 

Shredded Pork Salad in Wonton Bowls

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Shredded Pork Salad in Wonton Bowls

Course: 50 + Best Easy Asian Recipes
Keyword: asian, carrots, entree, food, pork, recipe, salad, wontons
Calories: 3967kcal
Author: Sweet Basil

Ingredients

  • 4 Cups shredded pork cooked
  • 1 cup matchstick carrots
  • 1/2 Cup Slivered Almonds

Oriental Vinaigrette

  • 3/4 Cup Rice Vinegar
  • 1/4 Cup Hoisin Sauce
  • 2 Tb low-sodium soy sauce
  • 1 Tb Sesame Oil
  • 1 Ts Crushed Red Pepper
  • 1 Ts Minced Garlic
  • 1/4 Ts Salt
  • 1/4 Ts Sugar
  • 1/2 Cup Canola Oil

Egg Roll Bowls

  • 8 Egg Roll Wrappers
  • 1/4 Cup Olive Oil

Instructions

  • In a large bowl, combine pork, carrots, and almonds. Add the vinaigrette and toss to combine.
  • Cover and refrigerate up to 3 days.

For the Vinaigrette

  • In the container of an electric blender, combine vinegar, hoisin, soy sauce, sesame oil, red pepper, garlic, salt and sugar; process until smooth.
  • With blender running, add in the oil in a slow and steady stream.
  • Cover and refrigerate.

For the Wonton Bowls

  • Preheat Oven to 325
  • Brush egg roll wrappers on both sides with olive oil.
  • Place wrappers over a 2-cup oven-proof bowl. (We used a glass measuring cup)
  • Place on baking sheet and bake 12-14 min or until lightly browned.
  • Let cool 10 min before removing from the bowl.

Nutrition

Serving: 1recipe | Calories: 3967kcal | Carbohydrates: 204.2g | Protein: 152.3g | Cholesterol: 453.1mg | Fiber: 17.3g | Sugar: 26.9g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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7 comments on “Shredded Pork Salad in Wonton Bowls”

  1. I’m doubling the recipe for a large group. Are you stacking the Wontons on top of each other to bake? I have been using a mini bundt pan tray with six forms and molding one on each. It works, but to make 16, its taking a while.I can’t wait to serve this tonight!

  2. those look so delicious!!! so cute and great party idea

  3. Oh, good deal. thanks

  4. Jennifer, I could call you, but I’ll answer here in case anyone wonders… everything actually calls to be refrigerated up to three days so this may work well for you because you could make it and then bake it after work a few days later. WOOT WOOT For time savers!

  5. Looks yummy. Steve loves Asian dishes so we’ll have to try this; although it will have to be a weekend dish. I don’t think I’d have time to do this after work.

  6. Oh this sounds so good! I love your wonton bowls!!