Egg Roll Nachos
Egg Roll Nachos are crispy fried wonton chips layered with a savory ground pork and vegetable filling inspired by classic egg rolls, finished with spicy mayo and sweet chili sauce for a crunchy, flavor-packed appetizer.
-0:00
Egg Roll Nachos are crispy fried wonton chips layered with a savory ground pork and vegetable filling inspired by classic egg rolls, finished with spicy mayo and sweet chili sauce for a crunchy, flavor-packed appetizer.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store fried wonton chips in an airtight container for up to 3 days; refrigerate the egg roll filling for up to 2 days and reheat gently before assembling.
deep-fry thermometer · large heavy-bottomed pot or Dutch oven
Yes. Brush wonton wrappers lightly with oil and bake at 375°F for 8–10 minutes until golden and crisp, checking frequently to prevent burning.
Drain fried wonton chips on paper towels immediately after frying and store in an airtight container. Assemble nachos just before serving to prevent sogginess.
Yes. Prepare the filling up to 2 days ahead, store in an airtight container in the refrigerator, then reheat gently before topping the wonton chips.
Use oil heated to 350°F, fry wonton wrappers in small batches for 1–2 minutes per side until light golden, and avoid overcrowding the pan.
Yes. Substitute 1 lb ground chicken or lean ground beef for the pork; cook until browned, adjusting seasonings as needed since beef may require slightly more salt.
Garlic Parmesan Noodles
15 min
Cauliflower Salmon Bowls with Red Cabbage Slaw
60 min
Potsticker Smash Dumplings
25 min
Weight Loss Cabbage Soup
55 min
Crab and Shrimp Sushi Bites
80 min
Spicy Ramen Crusted Chicken Katsu
75 min
Chicken Wonton Tacos
35 min
Garlic Noodles
25 min
