A deconstructed egg roll with the cutest mini meatballs. Topped with crunchy wonton strips for the egg roll vibe!
Heat sesame oil in a large skillet or wok. Stir in scallions (reserve some green parts for garnish), garlic, ginger, and meatballs. Cook over medium heat for 2-3 minutes. Stir in rice wine vinegar, soy sauce, hoisin, and Chinese five spice. Cover, and cook for another 3-5 minutes or until meatballs are heated through.
Stir in cabbage and water chestnuts, and cook uncovered until slightly wilted and warmed through.
Whisk together mayo and sriracha.
Serve meatball egg roll mixture in bowls. Garnish with toasted sesame seeds, reserved green onions, wonton strips, and a drizzle of mayo/sriracha mixture.
If you do not have Simek's mini meatballs, use their regular sized beef or turkey meatballs, about 1 pound of them.