Egg roll in a bowl with baked wonton strips

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

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

Halve and quarter the cabbage, trim the core and slice thinly into shreds.

Cut the carrot into matchsticks on a mandolin, or into ribbons with a peeler.

Add julienned red pepper, and optionally sliced green onions, minced garlic and other vegetables.

For the sauce, stir together soy, rice vinegar, optional rice wine, sesame oil, white sugar, grated ginger, cayenne, white pepper, ketchup and the cornstarch until dissolved; the cornstarch thickens the juices into a glaze.

Cook the ground pork in a skillet over medium-high, breaking it up small, until browned; no oil needed for pork, a little for leaner meats.

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

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

Top with the crispy wonton strips and more sliced green onion.