Egg Roll Bowls
User Reviews
5
24 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 -10 servings
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Calories
202 kcal
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Course
Main Course
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Cuisine
American
Egg Roll Bowls
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Egg roll bowls provide all the yummy, comforting flavors of your favorite egg rolls in a low carb, protein rich, veggie packed bowl. This easy dinner bowl recipe is a universal people pleaser!
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Ingredients
sauce
- 3 Tbsp soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp rice wine vinegar
- 1 tsp chili paste or more to taste
egg roll bowl
- peanut oil or other neutral vegetable oil
- 1 lb ground pork
- 1/2 tsp five spice powder
- 2 tsp hoisin sauce
- 2 tsp soy sauce I love Tamari
- 1 tsp mirin Japanese cooking wine
- salt
- 1 medium onion peeled, halved, and finely sliced
- 3 cloves garlic minced
- 1 Tbsp ginger grated, or more to taste
- 3 cups savoy cabbage or green cabbage, finely shredded
- 2 cups red cabbage finely shredded
- 2 talks celery thinly sliced
- 1 cup snap peas or pea pods, heaping, sliced lengthwise
- 1 cup bean sprouts heaping
- 1 cup green onion sliced
- 1 large carrot shredded
fried wonton sprips (optional)
- egg roll wrappers or wonton wrappers, same thing in different sizes
- vegetable oil for frying
Instructions
- Stir the sauce ingredients together and set aside.
- Add a little oil to a wok or large skillet and heat until hot. Add the pork, and brown it, while breaking it apart into small crumbles as it cooks.
- When there is no more pink left, add the 5 spice powder, hoisin and soy sauces, mirin, and a dash of salt. Continue to cook, stirring almost continuously, until the pork is nice and browned and cripsy, about 8 minutes. Remove to a plate. Note: if you're cooking for kids or you just like things less spicy, you can brown the pork without anything added.
- Add a bit more oil to the pan and add the onions, garlic, and ginger. Stir fry until the onion has softened a bit.
- Scrape up any browned bits from the bottom of the pan as you stir fry. Add a splash of water if necessary to deglaze the pan better.
- Add the cabbages and celery to the pan and stir fry over medium high heat just until the cabbage has started to wilt and reduce. Just a minute or two.
- Add the pea pods, sprouts, green onion and carrots and toss for a minute or so more until everything is hot and brightly colored.
- Drizzle the sauce over the pan and toss to combine and heat through. Add the browned pork, and any accumulated juices, to the pan and toss. Heat everything through.
- Serve in bowls, either alone, or on top of rice or bean thread noodles.
- Garnish with fried wonton strips, if desired. Directions below.
fried wonton strips
- Slice your egg roll or wonton wrappers into small strips, about 1/2 inch wide by 3 inches long.
- Heat 1/2 inch of vegetable oil in a skillet to hot but not smoking (about 340F) and fry the wonton strips, in batches, just until golden. This will happen very quickly so watch carefully. Remove to paper towels to drain. Note: if the strips burn, lower the heat and try again.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
11g
(4%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
575mg
(24%)
Potassium
448mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2088IU
(42%)
Vitamin C
36mg
(40%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 575mg | 24% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 36mg | 40% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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