Egg Roll in a Bowl
all the goodness of egg rolls without the wrapper and made into a full meal.
Servings: 4
Calories: 484kcal
Equipment
- large non-stick skillet
Ingredients
For the egg roll bowls
- 1 Tablespoon cooking oil
- 1 pound ground pork
- 1⁄2 teaspoon Chinese 5 spice optional
- 5 green onion thinly sliced
- 1 red chilli seeds removed and minced
- 1 inch fresh ginger minced
- 4 cloves garlic minced
- 3 cups (packed) shredded cabbage
- 1 carrot shredded
- 2 cups bean sprouts
- 2 Tablespoon seasoned rice vinegar
- 1⁄4 cup tamari (or soy sauce)
- 2 Tablespoon sesame oil
- Fresh Cilantro
For the crispy wonton skins
- egg roll wrappers
- oil for frying
Instructions
For the egg roll bowls:
- Heat a large skillet to medium heat and add the cooking oil.
- Add the pork to the pan and brown along with salt, pepper, and 5 spice.
- Add green onions, garlic, ginger and red chili and cook for a minute or two more
- Add the cabbage and carrot and cook until it starts to get tender
- Add the bean sprouts and cook for a minute more before adding the rice vinegar, sesame oil and tamari and tossing until the mixture is coated.
For the crispy wonton skins:
- Heat a skillet filled with enough oil to coat the pan over medium heat. Add a couple of wonton skins to the skillet and cook until they begin to brown then flip the wontons and finish cooking for another couple of seconds before removing the skins and placing on a paper towel to cool.
- Serve topped with cilantro, green onions and sesame seeds and crispy wonton skins
Notes
- calorie information is approximate and does NOT include the crispy wonton skin garnish
Nutrition
Calories: 484kcal | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 923mg | Potassium: 888mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2999IU | Vitamin C: 94mg | Calcium: 123mg | Iron: 3mg