Do you love egg rolls? Are you the type of person who can power through a stack of these Chinese-American appetizers and still crave more of the cabbage and pork filling?
Well then, try this simple recipe for egg roll bowls and have your egg roll fix without having to order takeout.
A Tasty Takeout Treat
Classic egg rolls are filled with sauteed shredded cabbage, ginger, scallion and garlic with ground pork or chicken. Some variations include adding sauteed shiitake mushrooms and carrots. All are wrapped in a thin egg-based dough – hence its name.
If you crave that egg roll flavor but don’t want to scour the town looking for specialty wrappers, try building the ingredients in a bowl or casserole.
Let That Cabbage Shine
Start by cooking up some ground pork or chicken in a large saute pan or wok in a little bit of vegetable oil. Once that is cooked through, spoon it off onto a plate and add a bag of undressed coleslaw (shredded cabbage and carrots) into the pan. Add sliced green onions, minced ginger and garlic, and a healthy dose of salt and pepper. Sautee until lightly wilted – you do not want a pile of mush – toss in the cooked ground meat and transfer the whole thing to a casserole dish or large bowl. Top it all off with crispy fried low-mein or flat noodles, as a perfect stand-in for the egg roll wrappers.
Spoon out your deconstructed eggrolls and enjoy with some duck sauce or soy sauce on the side.
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