Perfect when you’re craving Chinese takeout, but still want to try eating healthy at home!
This recipe is easy, comforting, and so delicious. The flavor of egg rolls without the deep frying plus refreshing pickled cucumbers on the side! It was a great way to use up my leftover cabbage.
A quick how-to on the easiest way I’ve found to shred cabbage:
- Remove the outermost leaves, especially the super dirty/bruised pieces.
- Turn and place the cabbage with the stem end flat against your cutting board and cut the cabbage in half.
- Slice out the stem from each half of the cabbage (see below).
- Place each half flat on your cutting board and slice to whatever thickness you prefer. I usually do 1/4″ or 1 cm thick slices (see below).
- Throw the sliced cabbage into a big bowl and wash!
Ingredients:
- Vegetables: Anything you normally find inside of an egg roll. I used carrots and cabbage. Since this will be served over rice, you could add any vegetables of your choosing and make this into an Asian-inspired stir fry!
- Protein: I like using ground pork for the closest flavor match to egg rolls, but any ground protein would work here. Can even use shrimp or tofu.
- Egg roll stir fry sauce: Garlic and ginger are staples of Chinese food seasoning. It would still taste good without the rice vinegar or sriracha, but soy sauce and sesame oil is a must. If you don’t have honey, substitute white granulated sugar instead (replace 1 tbsp of honey with 2 tsp of white granulated sugar).
- Toppings: Anything you have in your pantry works! I had some Trader Joe’s chili onion crunch so I used some of that. Also added some green onions and sesame seeds.
- Pickled cucumbers: Definitely not a necessity, but it’s a nice refreshing added crunch to these bowls. I recommend rice vinegar, but you can substitute with apple cider or white vinegar.
Egg Roll in a Bowl
AuthorTiffany AngelaCategoryChineseSuper easy rice bowl with the flavors of takeout without all the guilt!
Cook rice however you normally prepare it.
In a medium-sized bowl, mix together the garlic, rice vinegar, sugar, soy sauce, salt, and chili for the cucumber marinade. Place all the sliced cucumbers in and toss until combined. Set aside and let marinate until ready to add into the rice bowls.
In a large wok or skillet on medium heat, heat up the 1 tbsp of cooking oil and brown the ground pork until broken into pieces and no longer pink. Salt the pork just a little and stir. While the pork is cooking, mix together the ingredients for the sauce in a separate bowl (garlic, ginger, soy sauce, honey, sesame oil, rice vinegar, and sriracha).
Add in the shredded cabbage, carrots, and sauce. Place lid on wok or skillet for 5 minutes to let the vegetables steam a little. Then, remove lid and saute on medium heat until cabbage is tender and sauce has mostly cooked down to barely any remaining liquid.
Scoop some rice into a bowl and top with the egg roll mixture, some pickled cucumbers, and desired additional toppings!
Ingredients
Directions
Cook rice however you normally prepare it.
In a medium-sized bowl, mix together the garlic, rice vinegar, sugar, soy sauce, salt, and chili for the cucumber marinade. Place all the sliced cucumbers in and toss until combined. Set aside and let marinate until ready to add into the rice bowls.
In a large wok or skillet on medium heat, heat up the 1 tbsp of cooking oil and brown the ground pork until broken into pieces and no longer pink. Salt the pork just a little and stir. While the pork is cooking, mix together the ingredients for the sauce in a separate bowl (garlic, ginger, soy sauce, honey, sesame oil, rice vinegar, and sriracha).
Add in the shredded cabbage, carrots, and sauce. Place lid on wok or skillet for 5 minutes to let the vegetables steam a little. Then, remove lid and saute on medium heat until cabbage is tender and sauce has mostly cooked down to barely any remaining liquid.
Scoop some rice into a bowl and top with the egg roll mixture, some pickled cucumbers, and desired additional toppings!
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