Egg Roll Nachos

Prep all the vegetables: thinly slice the purple cabbage, green cabbage, and yellow onion. Shred the carrot. Thinly slice the green onions and set some aside for garnish.

To make the wonton chips, heat about 3 inches of frying oil in a wok or deep pot over medium-high heat until it reaches about 350°F (175°C).

While the oil is heating, cut the wonton wrappers in half diagonally to create triangles.

Carefully add the wonton triangles to the hot oil in small batches, being sure not to overcrowd the pan. Fry for about 30-60 seconds per side, until they are golden brown and crispy.

Remove the fried wontons with a slotted spoon or chopsticks and let them drain on a wire rack or a paper towel-lined plate. Repeat with the remaining wonton wrappers.

For the filling, heat 1 tablespoon of oil in a clean wok or large skillet over medium-high heat.

Add the ground pork and use a spatula to break it up. Season with salt, white pepper, and garlic powder. Cook until the pork is browned and cooked through.

Add the sliced onion and shredded carrots to the wok. Stir-fry for 1-2 minutes until they begin to soften.

Add the sliced green and purple cabbage to the mixture.

Season with oyster sauce, soy sauce, black pepper, and sugar. Stir everything together to combine.

Continue to stir-fry for 3-5 minutes, or until the cabbage is cooked to your desired tenderness.

Transfer the finished egg roll filling to a large serving bowl and garnish with the reserved sliced green onions.

Prepare the dipping sauces. In a small bowl, whisk together the mayonnaise and sriracha. In a separate small bowl, pour in the sweet chili sauce.

Serve the bowl of egg roll filling immediately with the crispy wonton chips and dipping sauces on the side for dipping.