Korean Egg Roll Bowl Wonton Nachos
Crispy wonton chips topped with our savory Korean Egg Roll Bowls, shredded mozzarella cheese, diced cucumbers, shredded carrots, and topped with fresh cilantro and a drizzle of spicy mayo!
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Ingredients
2 Servings Beehive Meals Korean Egg Roll Bowls
4 Wonton wrappers, cut in triangles & prepared
1/2 Cup Mozzarella cheese, shredded
1/2 Cup Tri colored shredded cabbage mix, fresh
Cilantro, chopped, to taste
Spicy may for drizzling (mayo + sriracha), to taste
Ingredients
4 Servings Beehive Meals Korean Egg Roll Bowls
8 Wonton wrappers, cut in triangles & prepared
3/4 Cup Mozzarella cheese, shredded
3/4 Cup Tri colored shredded cabbage mix, fresh
Cilantro, chopped, to taste
Spicy may for drizzling (mayo + sriracha), to taste
Ingredients
6 Servings Beehive Meals Korean Egg Roll Bowls
12 Wonton wrappers, cut in triangles & prepared
1 Cup Mozzarella cheese, shredded
1 Cup Tri colored shredded cabbage mix, fresh
Cilantro, chopped, to taste
Spicy may for drizzling (mayo + sriracha), to taste
Ingredients
8 Servings Beehive Meals Korean Egg Roll Bowls
16 Wonton wrappers, cut in triangles & prepared
1 1/4 Cup Mozzarella cheese, shredded
1 1/4 Cup Tri colored shredded cabbage mix, fresh
Cilantro, chopped, to taste
Spicy may for drizzling (mayo + sriracha), to taste
Instructions
1. Follow cooking instructions to cook Beehive Meals Korean Egg Roll Bowls and mix in included cabbage mix.
2. Cut wonton wrappers in 1/3 inch strips then in triangles, you can spray a little cooking spray and salt if desired.
3. Bake at 375 degrees for 8 minutes, flipping halfway through. Before pulling the wonton wrappers out of the oven add the mozzarella cheese on top and cook until the cheese is melted.
4. When finished baking, arrange on a serving plate.
5. Top with cooked Korean Egg Roll Bowls.
6. Top with shredded cabbage/carrot mix, chopped cilantro and dressing (by mixing equal parts mayonnaise and sriracha).