Egg Roll Bowl

Last week, I had a craving for egg rolls, but I didn’t want to go through the process of rolling and frying them. I thought, why not just make the inside portion and serve them over noodles or rice? With less prep work and lower calories, this was a win for me, plus it was better the next day as left overs. This recipe is not expensive to prepare and only uses one pot. The labor takes some time with chopping, but I used a food processor to save time.. With the current conditions of self quarantine, there’s more time for cooking, so enjoy the process in anyway you see fit. Some members of my family added hoisin sauce and/or Sriracha sauce to their bowls.

Egg Roll Bowl

ingredients:

• 2 tsp grated fresh ginger

• 4 cloves garlic, finely chopped

• 4 scallions, sliced thinly

• 2 carrots, chopped

• 2 cups Napa cabbage, shredded

• 1/2 cup vegetable broth

• 4 TBSP soy sauce or Liquid Aminos

• 3 TBSP sesame oil

• Prepared noodles or rice, kept warm

Directions:

1. In a large skillet, warm 2 TBSP water. Add fresh ginger, garlic, and scallions. Sauté for several minutes until fragrant.

2. Add carrots and cook for an additional 3 minutes.

3. Add cabbage and remaining ingredients except noodles or rice. Continue cooking until cabbage is soft. Keep warm.

4. In bowls, add noodles/rice and top with 3/4 cup vegetable mixture.

Thai Fried Rice

cabbage

Fried rice is yummy anytime of year!  This version is full flavored with nutritious cabbage, garlic, onions and peppers! Most recipes call for cold rice, which needs to be planned in advance, however, this is the exception. Enjoy!

Ingredients:

• 1 cup chopped onions
• 3 garlic cloves, minced or pressed
• 3-4 TBSP Thai Curry Paste
• 1 TBSP canola oil
• 1 cup peeled and diced carrots
• 2 cups finely chopped Chinese cabbage
• 1 cup diced red bell peppers
• 5 cups cooked rice
• ½ cu diced tomatoes
• 1 cup mung bean sprouts
• 3 TBSP soy sauce (I use Bragg Liquid Aminos)
• 2 TBSP chopped fresh mint
• 2 TBSP chopped fresh cilantro or basil

Directions:

Press garlic cloves and set aside.

Prepare rice: In a large pot, bring 3 1/4 cups water and 1 1/2 brown rice, 1 tsp salt to a boil.  Simmer until all liquid is absorbed, about 20 minutes.

While the rice is cooking, prepare onions carrots, cabbage, bell peppers, tomatoes, and bean sprouts for wok.

In a large nonstick skillet, sauté the onions, garlic, and curry paste in the oil for about 5 minutes. Add the carrots and cabbage, cover and cook for 5 minutes, stirring occasionally. Add the peppers, cover, and cook for 3-4 minutes, until the vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce and cook, stirring constantly, until the rice is heated through. Add the mint, cilantro or basil and, if desired, additional soy sauce or curry paste.

Serves: 4-5

Total time: 45 minutes

From Moosewood Restaurant Low-Fat Favorites

Egg Rolls

Growing up, I didn't have the opportunity to experience many culturally diversed foods.  As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too.  The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected.  Egg rolls really are not difficult to make.  I have a Vita-mix that chops the veggies very quickly.  Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best.  I hope you will too.

Egg Rolls

• 4 TBSP vegetable oil

• 2 tsp grated fresh ginger

• 4 cloves garlic, finely chopped

• 4 scallions, sliced thinly

• 2 carrots, chopped

• 2 cups Napa cabbage, shredded

• 1/2 cup vegetable broth

• 4 TBSP soy sauce

• 2 TBSP sugar

• 3 TBSP sesame oil

• 15 egg roll wrappers

• 20 shrimps, cooked and minced (optional)

Directions:

1. In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant. Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes.

2. In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp, if using.

3. Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll. Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

4. In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Dipping sauce:

• 1/3 cup soy sauce

• 1/3 cup rice vinegar

• 1 TBSP honey

• 1-2 tsp sesame oil

• pinch of red pepper flakes