Egg Roll in a Bowl
A quick and easy recipe for enjoying the egg roll in a bowl without all the rolling and deep frying. Wantons and duck sauce may be used as a topping.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 people
- 12 oz bean sprouts
- 1 small head Chinese cabbage (savoy, nappa, or green cabbage all work too)
- 5 scallions thinly sliced
- 2 carrots peeled and julienne
- 1/2 tsp salt
- 1/2 tsp pepper or red pepper flakes
- 1/4 cup gluten free tamari or shoyu
- 3 tbsp refined coconut oil or canola oil
- 1 pound ground or chopped chicken or pork
- 2 eggs
- 1/2 cup roasted cashews or peanuts chopped (garnish)
In a large bowl, combine bean sprouts, cabbage, scallions, carrots, salt, pepper, and tamari.
Heat oil over high heat in a large saute pan or wok. Add ground chicken and stir-fry 2 minutes until white. In a bowl, mix the eggs with a fork. Use a wooden spatula to stir the chicken to the side to make room for the egg. Pour into the pan and cook the egg for 30 seconds.
Stir in half the cabbage mixture. Cook to reduce for 3 minutes. Add the remaining cabbage and saute for 3 more minutes, stirring occasionally.
Serve the egg roll mixture hot with crunchy roasted nuts sprinkled on top.
You may want to slice wanton wrappers and deep fry a few. Then use the strips to garnish the bowls.
Easy Duck Sauce
2 Tablespoons apricot jam with 1 teaspoon rice vinegar. Taste and add more jam or vinegar until it's pleasantly sweet and sour. You may also use a little sriracha for a spicy flavor. Spoon over the top of the egg roll bowls.
Calories: 312kcal | Carbohydrates: 16g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 816mg | Potassium: 1020mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4072IU | Vitamin C: 51mg | Calcium: 156mg | Iron: 3mg