Egg Roll Bowl Recipe

this Egg Roll Bowl Recipe It's a favorite appetizer that makes for a wholesome meal! It features minced pork, cabbage, cabbage, carrots and shiitake mushrooms tossed in salty, sweet and savory seasonings.

Easy Egg Roll Bowl Recipe

This egg roll bowl recipe is a recipe from my friend Gina Lean flavor and her recipes, Skinnytaste fast and slow.

Make this recipe once and you'll understand why I wanted to feature it on my website…it's just so good!

These egg roll bowls feature salty minced pork mixed with all the classic egg roll vegetables – chopped cabbage, bok choy, carrots and shiitake mushrooms. These ingredients combine beautifully with soy sauce, rice wine, and toasted sesame oil. Trust me, these flavors are as close to perfection as you can get!

This recipe is quick, easy, hearty, and good for you! This is the perfect weeknight dinner or meal prep option.

What is the difference between egg roll and spring roll recipes?

Although sometimes confused, egg rolls and spring rolls are very different! Spring rolls are a light, fresh appetizer made of fresh vegetables wrapped in rice paper. Egg rolls are made with cooked meat and vegetable fillings rolled into a thick egg roll wrapper and then fried until crispy.

Required raw materials

• Pork mince – Ground pork is the classic egg roll meat, but you can swap it out for ground beef or turkey if you’d like.
• I am willow – You can use low sodium, or if gluten free, use coconut aminos or soy sauce.
• Aromatic hydrocarbons – We use a combination of onions, garlic and fresh ginger to give the meat a flavor base.
• vegetable – Our vegetable mix combines green cabbage, bok choy, shredded carrots and shiitake mushrooms.
• Chinese rice wine – If you can’t find Chinese rice wine, dry sherry will also work.
• toasted sesame oil – rounding out the salty-sweet flavor and nutty depth of the egg roll bowl.
• Chives – For decoration!

How to Make Egg Roll Bowls

This egg roll in a bowl recipe is simple but packed with salty, umami, and umami flavor!

1. Prepare the pork: Heat a large nonstick pan or wok over medium heat and add the pork and a tablespoon of soy sauce. Cook until brown, then add garlic, onion and ginger. Cook until soft.
2. Add vegetables: Add the cabbage, cabbage, carrots and mushrooms, along with the soy sauce, rice wine and sesame oil, and cook until the vegetables are wilted but still slightly crunchy.
3. Garnish and serve: Divide the egg roll mixture into bowls of your choice, top with fresh green onions for garnish, and dig in.

Variety

• Add eggs. Believe it or not, the classic egg roll filling does not contain eggs. However, if you want to add eggs to your omelet bowl, feel free to crack an egg or two into the pork mixture to scramble it.
• Add crunch. Add crunch to your egg roll bowl recipe with wonton strips, chopped peanuts or cashews.
• Make it spicy. Want to add a little heat? Drizzle a little Sriracha in the rice wine and sesame oil.
• Make it vegetarian. Skip the ground pork and use shredded tofu instead. Be sure to press the water out of the tofu first so you don't end up with a watery egg roll bowl.

Food recommendations

This egg roll bowl is a satisfying meal in itself.However, you can spoon it onto my favorite dish coconut rice or rice noodles, or you can even serve it with any of your favorite side dishes. Here are some ideas:

How to store

Leftover egg roll bowls can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, heat on stove or microwave over medium-low heat until heated through.

Can I freeze egg rolls in bowls?

Yes! To freeze leftovers, let cool completely, then transfer to a freezer-safe container and store in the refrigerator for up to 3 months.

When you're ready to serve, simply thaw the egg roll mixture in the refrigerator overnight and reheat.

More Easy Bowl Recipes You'll Love

• 7 ounce Pork mince
• 3 spoon Low sodium soy sauce*
• 1/2 small onions Chopped
• 2 garlic cloves minced
• 1/2 teaspoon grated fresh ginger
• 2 1/2 cup chopped napa or green cabbage
• 2 cup Baby cabbage sliced ​​into thin slices
• 1/2 cup shredded carrots
• 2 1/2 ounce sliced ​​shiitake mushrooms
• 1/2 teaspoon Chinese rice wine or dry sherry
• 1/2 teaspoon toasted sesame oil
• 1 medium green onion slice

• Place a large nonstick pot or wok over medium-high heat.

• Add the pork and 1 tablespoon soy sauce and cook for about 3 minutes. Use a wooden spoon to break the meat into small pieces and cook for about 3 minutes.

• Add onion, garlic, and ginger, stir, and cook until vegetables are tender, 2 to 3 minutes. Add cabbage, cabbage, carrots and mushrooms.

• Pour in the remaining 2.5 tablespoons soy sauce, rice wine, and sesame oil.

• Cook, stirring occasionally, until cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot and garnish with green onions.

Calories: 243kilocaloriescarbohydrate: 20Gprotein: 30.9Gfat: 5GSaturated fat: 1.4Gcholesterol: 72milligramssodium: 1100milligramsfiber: 5.2Gsugar: 7.7G