Bake the Wontons - Set the oven rack to the middle position and set the heat to 375ºF (191ºC). Line a baking sheet with parchment paper. Cut the wrappers into ½-inch wide strips about 3 inches long, about 40 pieces.Lightly brush vegetable oil on both sides. Season the surface on the side facing up with salt and pepper. Bake until lightly golden brown and crisp, about 5 to 6 minutes, rotating halfway through. Allow them to cool on the pan until ready to use.
Cook the Vegetables - Heat a wok, large saute pan, or skillet over high heat. Add 1 tablespoon vegetable oil. Once the oil is hot but not smoking, add the mushrooms and saute for 1 minute. Add the carrots and saute for 1 minute. Add the cabbage and saute for 1 minute. Add the bean sprouts and green onions and saute for 1 minute. Add ¼ teaspoon salt and ¼ teaspoon black pepper, stir to combine. Transfer the mixture to a large plate or bowl.
Saute the Aromatics - Wipe down the pan with a paper towel to remove any moisture. Heat the pan over high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the garlic and ginger. Saute until fragrant, making sure the garlic doesn’t burn, 15 seconds.
Cook the Meat - Add the ground meat and cook until no longer pink, breaking it down into smaller pieces, about 3 to 4 minutes. Add soy sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper, and stir to combine.
Add the Vegetables - Place the cooked vegetables into the pan, stir, and cook until warm, about 1 to 2 minutes. Season to taste with salt and pepper.
To Serve - Garnish with wonton crisps and green onions. If desired, serve with rice.
Notes
Recipe Yield: About 6 cups
Serving Size: 1 ½ cups and 10 wonton crisps
Wrappers: If using larger egg roll wrappers, then only 2 are needed. Cut them into strips about ½-inch wide by 3-inch long.
Make it gluten-free, paleo, whole30, and keto: Omit wonton crisps. Use coconut aminos or Braggs Liquid Aminos instead of soy sauce. Use sea salt instead of kosher salt. Use avocado oil, olive oil, or canola oil instead of vegetable oil.