Egg Roll Bowl: Perfect For Batch Cooking
Ingredients
For the Egg Roll filling:
Ingredients, For the Egg Roll filling:
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped pink bell pepper
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
For the Sauce:
Ingredients, For the Sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Pinch of red pepper flakes
For the Bowls:
1 pound floor beef or pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped pink bell pepper
1/2 cup chopped carrots
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 bundle (8 ounces) refrigerated crescent roll dough
1/2 cup chopped cabbage
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese
Instructions
To make the Egg Roll filling:
In a large bowl, combine the shredded cabbage, carrots, celery, and green onions.
In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, and garlic powder.
Pour the wet components over the dry components and mix well.
Cover the bowl and refrigerate for a minimal of 30 minutes, or in a single day.
To make the Sauce:
Instructions, To make the Sauce:
1. In a small bowl, whisk collectively the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic until mixed.
2. Set apart.
To assemble the Bowls:
To assemble the bowls:
- Divide the Egg Roll Bowl roll mixture evenly between the 6 bowls.
- Top with the desired toppings, corresponding to shredded lettuce, shredded carrots, green onions, and crispy wonton strips.
- Drizzle along with your favourite dressing, similar to a sesame ginger French dressing or a candy and sour sauce.
- Enjoy!
