Egg Roll in a Bowl

Egg roll in a bowl is an easy dinner with classic egg roll flavors but deconstructed for ease and convenience. This tasty dish comes together so quickly and is packed with protein and fiber. Stir fried coleslaw mix (shredded cabbage and carrots), ground meat and aromatics and savoury sauce. Served over rice with a honey sriracha sauce and served with a cooling, crunchy cucumber salad.

Egg rolls are cabbage and meat filled pockets wrapped in dough and fried. Traditional egg rolls consist of cabbage and shredded carrots, with ground pork being the most common meat. (No eggs though but if you do a deep internet search on why you will find out there are many reasons and opinions for that) Other common additions include shrimp, garlic, onion, celery and some times mushrooms. They are flavoured with soy sauce, sesame oil, oyster sauce, and sometimes ginger. They are wrapped with thick wheat flour wrappers that bubble and crisp up deeply when fried. They are often served with sweet and sour sauce depending on what kind of egg rolls you are making. Egg roll in a bowl basically takes the elements of the classic and deconstructs them into a dish served with rice and we made a make shift super simple sweet and spicy sauce that we love drizzled over top. Serve them with wonton strips/chips if you wish for the full textual experience or not. We usually don’t add them but that is up to you. We serve ours with rice and a tasty crunchy cool cucumber salad.

Egg Roll In A Bowl Recipe Ingredients:

• GROUND TURKEY: We love to use ground turkey for this recipe but you could use ground beef, ground pork, or even ground chicken.
• ONION, GALRIC, & GINGER: Signature flavours and aromatics for this recipe. Adjust amounts of ginger and garlic to taste if you wish
• GREEN ONIONS: They add loads of flavor to the dish we add them along with the rest of the aromatics plus as a garnish.
• COLESLAW MIX: Coleslaw mix is always convenient and quick. But if you don’t have a bag of coleslaw mix feel free to shred your own cabbage and carrots. You will need a total of 4-6 cups.
• SOY SAUCE: I like to use light or reduced sodium soy sauce but you could also substitute with tamari or coconut aminos if allergies are a concern.
• RICE VINEGAR: Rice vinegar adds a mild, delicate, and slightly sweet tang. We add it to the egg roll portion of the dish plus the cucumbers.
• SESAME OIL: Sesame oil, adds an intense, rich, and nutty flavor and aroma - we use it for the dish plus the cucumbers.
• SRIRACHA: Sriracha adds a vibrant, tangy kick of heat, savory garlic, and a subtle sweetness and we add it to the dish plus the honey sriracha sauce. any chili paste or hot sauce will work but we love sriracha.
• OYSTER SAUCE: Oyster sauce adds a deep, savory umami punch, balanced sweetness, and a rich, caramel-like color. It is an optional add in but we always like to add some to the dish.
• HONEY: We add a little to the dish plus that sweet sauce.
• CUCUMBERS: They make the perfect crunchy cool side veg for this dish. We use baby Persian cucumbers but English cucumbers work just as well.
• CHILI CRISP: Chili crisp is a crunchy, savory, and spicy oil-based condiment packed with fried aromatics like garlic, onion, and dried chiles. We love to add it to everything but for this recipe we add it the cucumbers - its optional but if you wanted to add a little heat to the cucumbers you could add a drop of sriracha or hot sauce of choice.
• SUGAR: Just a pinch for the dressing - use granulated or brown sugar. You could add a pinch of salt to the dressing as needed too but with the soy sauce in it, likely you will not need it.
  
  

How To Make Egg Roll Bowls

1. Whisk Sauce Ingredients Together: This dish comes together quickly so we like to whisk the sauce ingredients together first and have it ready to add in no time.
2. Sauté Aromatics & Ground Meat: Saute onion, garlic, ginger, and green onions with the ground turkey or ground meat of choice until cooked through.
3. Toss in Coleslaw Mix: Toss in the coleslaw mix to combine fully with the meat and aromatics
4. Add Sauce: Stir in the sauce and continue to stir fry until cabbage is cooked to your liking.
5. Serve: Serve with rice (quinoa, noodles or for a low-carb option cauliflower rice), our Asian style cucumber salad, drizzled with our honey sriracha sauce and garnished with sesame seeds, sliced green onions and wonton strips or wonton chips for some crunch if desired. All toppings and sides are optional.
   
   

Egg Roll In a Bowl Storage & Freezing:

• STORAGE: Leftovers will keep in the refrigerator for 3 to 4 days when stored properly in an airtight container. Reheat in a skillet on the stove or in the microwave until thoroughly warmed through.
• FREEZING: Cooled cooked cabbage and ground meat mixture will keep in the freezer for 1- 3 months. It is best stored in airtight container. The texture of the cabbage will become softer when thawing, but the flavor will still be good. Reheat directly from frozen or thawed in a skillet or microwave.
  
  

More Recipes You Will Love:

• Singapore noodles (Singapore Mei Fun)
• One Pan Hainanese Chicken Rice
• Chinese Noodle Soup
• Minced Pork Noodles
• Easy Japchae (Korean Style Stir Fried Noodles)
• Ramen Carbonara
• Stir Fried Green Beans