When I saw this Egg Roll Bowl recipe from pinch of yum, I wasn’t even sure that I would try it. Fast forward two days, and here we are with the groceries newly done and with the proper ingredients awaiting me.
While I enjoy Chinese food, I have never been a huge egg roll fan. However, this past Christmas, my parents gave us a couple of boxes and I was surprised to discover that I actually enjoyed them. It just goes to show that it is worth trying the foods that you don’t particularly enjoy every so often. I’ve said it several times- your tastebuds can change!
I don’t know why, but I seem to enjoy recipes more when they’re deconstructed. For example, my partner loves sushi. I, on the other hand, will always order a sushi bowl. This is why I decided to try making this egg roll bowl recipe. Plus, I’m not one to buy cabbage for the sake of eating cabbage on its own, so this was a good way for me to integrate it into my diet.
This recipe is incredibly easy and the leftovers as is or in whole-grain tortillas as wraps for lunch the next day.
Egg Roll Bowl
Ingredients
2 tsp Olive Oil
6 cloves Garlic, minced
2 knobs of Ginger, grated
2 teaspoon Chinese five-spice
4 tablespoon Soy Sauce
Chili Paste, to taste
2lb. Ground Pork
10–12 cups Shredded Cabbage or Coleslaw Mix
6 Large Carrots, sliced diagonally
Rice and Green Onions for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the garlic and ginger and saute until fragrant.
Add the five-spice, soy sauce, chili paste, and pork. Break apart until the meat is browned and cooked through.
Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
Serve over rice, with green onions and Sriracha if desired.
Related:
Low-Calorie Lasagna Rolls Recipe
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