Egg Roll in a Bowl
We’re guessing you’ve likely never had an Egg Roll In A Bowl. This simple, quick option can be made with almost any leftover ingredients and is perfect for those hot summer evenings when you’re craving something light and healthy.
- 1 teaspoon sesame oil
- 1 tablespoon grapeseed oil
- 1 pound ground pork (ground turkey, stir-fired chicken or beef may be substituted)
- 2 tablespoons soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon rice flower
- 3 cups shredded green cabbage (red cabbage may also be included for color)
- 1 cup shredded carrot
- 1 tablespoon rice vinegar (optional) 1 tablespoon Asian chili paste (optional)
- 1 green onion, chopped (optional, for garnish)
- 2 tablespoons prepared Sriracha aioli (optional, for garnish)
- 4-6 packaged egg roll wrappers, cut into squares and fried (optional, for garnish)
- Heat sesame and grapeseed oils over medium-to-high heat. Add pork and soy sauce to pan, stirring until meat begins browning.
- Stir in ginger and garlic and lightly sauté. Reduce heat to low.
- Add rice flour; cook and stir for four minutes before removing entire mixture from heat.
- Place pork mixture into a large bowl and fold in shredded cabbage and carrots. If desired, stir in optional rice vinegar, chili paste and an additional tablespoon of soy sauce to taste.
- Serve garnished with optional Sriracha aioli, chopped green onion and fried egg roll wrappers.
For egg-roll wrapper garnish: Heat a neutral-flavored oil (such as vegetable or canola oil; enough to cover the bottom of a pan by about two inches) to 375 degrees.
Cut egg roll wrappers into squares and fry, turning as needed until a golden-brown color and crispy texture is achieved. Salt and serve as a crunchy, chip-like garnish for the pork and cabbage mixture.