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
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:
In a large skillet, warm 2 TBSP water. Add fresh ginger, garlic, and scallions. Sauté for several minutes until fragrant.
Add carrots and cook for an additional 3 minutes.
Add cabbage and remaining ingredients except noodles or rice. Continue cooking until cabbage is soft. Keep warm.
In bowls, add noodles/rice and top with 3/4 cup vegetable mixture.