12ozpackage of wonton wrappersabout 48 wonton wraps
5tbspsesame oil
5tspground ginger
1 1/2-2tspkosher salt
For the sauce
4tbspsoy sauce
1tbspcornstarch
3tbspwater
1/2tspsugar
4tbsprice vinegar
1/8tspred pepper flakesor more, to taste
For the pork topping
1lbground pork
1/2cupshredded carrots
1/4cupthinly sliced green onions
4tbspsoy sauce
3tbspminced ginger
2tbspsesame oil
1clovegarlic
1cupshredded Napa cabbage
1/4cupthinly sliced green onions
Instructions
For the wonton chips
Preheat oven to 375 degrees.
Lay out wonton wrappers on a cookie sheet. Brush with oil and sprinkle with ginger on both sides. For every 10 wrappers, you will need about 1 tbsp oil and 1 tsp ginger (1/2 tsp per side). You can use a fine mesh sieve to evenly dust the wraps with ginger so it doesn't shake out in clumps.
Sprinkle one side of the wraps with salt (1/4 to 1/2 tsp for every 10 wrappers).
Cut wraps diagonally in half with a pizza cutter. Bake for 6 minutes or until browned. It should take about 4 batches to make all the chips.
For the sauce
Combine soy sauce, sugar, cornstarch, and water and mix until smooth. Heat in small saucepan over medium heat, stirring frequently, until mixture is thickened.
Remove from heat and add vinegar and pepper flakes.
If sauce becomes too thick, add water and whisk until smooth.
To assemble the nachos
Preheat oven to 375 degrees if it's not still preheated from the wonton chips.
In a large bowl, mix all pork topping ingredients together. Cook in a pan over medium high heat until browned, breaking the mixture into small pieces with a spatula.
Arrange chips on a cookie sheet. Top first with cabbage, then pork topping.
Bake for 5-10 minutes or until warm. Sprinkle with green onions and drizzle with sauce.
Serve and enjoy!
Notes
The baked wonton chips can be made ahead and stored unrefrigerated in a zippered plastic bag.