Egg roll in a bowl with baked wonton strips

Cut wonton wrappers into quarter-inch strips, toss with a little vegetable oil on a pan and spread out.

Bake in the centre of a 350 degree oven about 12 minutes until browned; they crisp as they cool.

Quarter half a Savoy cabbage, cut out the core and slice thinly across into shreds.

Cut the carrot into matchsticks on a mandolin, or peel it into ribbons; add julienned red pepper, sliced green onions and minced garlic.

Stir together soy, rice vinegar, optional rice wine, sesame oil, sugar, grated ginger, cayenne, white pepper, ketchup and about half a teaspoon of cornstarch until dissolved.

Brown half a pound of ground pork in a skillet over medium-high heat, breaking it up small, until it has some brown crust.

Add the vegetables and toss with tongs only 1 to 2 minutes, until just starting to soften.

Stir in the sauce and cook about one more minute, then transfer to a bowl.

Top with the crispy wonton strips and sliced green onion.