Here’s an Asian-inspired deconstruction of a common accompaniment to your favorite take out meal! Egg Roll in a Bowl has all the flavors of a crunchy traditional egg roll, but without the frying! Prepared in less than 30 minutes, this can be served as a quick family meal allowing individuals to garnish it as they may with green onions, Sriracha, Sriracha mayo, sweet chili sauce or toasted sesame seeds! I’ve even seen baked egg roll wrapper strips. As it is, it’s tasty without the additions too !
Prep:
- Onion-1 cup-minced
- Carrots-1 cup finely shredded or juliuienned
- Cabbage- 4 cups green cabbage, thinly sliced and chopped
- Ginger-1 tablespooon- peeled and finely minced
- Garlic-1 teaspoon-finely minced
To start:
Over MEDIUM heat, saute the minced onions until translucent.
The Meat:
Cook and crumble the pork, or your choice of meat, until no longer pink. Drain on layers of paper towels to remove excess grease; dab the top as well. Return back to the pan and add the finely minced fresh garlic and ginger. Combine and cook just until fragrant, about a minute.
Next:
Push the meat to the side and add in the sesame oil. Layer the cabbage and carrots. Toss with a pair of tongs to combine.
As they begin to soften, blend in with the meat. Add in the remainder of the ingredients: low-sodium soy sauce, rice wine vinegar and Hoisin sauce.
Continue to cook for about 5-7 minutes or until cabbage becomes more tender.
Serve it up!
Now, here comes the creative part of an Egg Roll in a Bowl ! Garnish as you desire with any of the following possibilities!
- Sriracha Sauce (add just a little bit at a time to your tolerance)
- Sriracha Mayo ( same as above)
- Green Onions
- Toasted Sesame Seeds
- Sweet Chili Sauce ( a sweet/hot sauce)
- Baked Egg Roll Wrapper Strips (for a bit of crunch)
- ….
Egg Roll in a Bowl
Ingredients
- 1 T extra virgin olive oil
- 1 c minced onion
- 1 lb ground pork, chicken, turkey or beef
- 1 t finely minced garlic
- 1 T minced fresh ginger
- 1 T sesame oil
- 1 c freshly shredded or finely julienned carrot Substitute: matchstick carrots
- 4 c green cabbage, thinly sliced and chopped (core removed) Substitute: bag of coleslaw mix
- 1/4 c low-sodium soy sauce
- 1 T rice wine vinegar
- 1 T Hoisin sauce
Additional Toppings
- Sriracha
- Sriracha mayo
- sliced green onions
- toasted sesame seeds
- sweet chili sauce
Instructions
- Over MEDIUM heat, cook diced onion in olive oil until translucent.
- Add in the meat and cook until no longer pink.
- Once cooked, place on a few layers of paper towels to absorb the extra grease. Pat the top with paper towels too.
- Return meat to pan and add garlic and fresh ginger; cook until just fragrant.
- Push meat to one side of the pan and add the sesame oil to the other side along with cabbage and carrots. Toss gently to combine and let it steam a bit to start to soften the veggies.
- Then toss carrots and cabbage into the meat to combine. Add in the soy sauce, rice wine vinegar and Hoisin sauce. Continue to stir ingredients together until cabbage and carrots appear more tender, about 5-7 minutes.
- Dish out to serving bowls and add any desired garnishes before serving.
