Egg Roll Bowl: Perfect For Batch Cooking
Ingredients
For the Egg Roll filling:
Ingredients, For the Egg Roll Bowl 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 floor 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 floor ginger
- Pinch of purple pepper flakes
For the Bowls:
1 pound ground 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 package deal (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 big 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 moist elements over the dry ingredients and blend nicely.
Cover the bowl and refrigerate for a minimum of 30 minutes, or overnight.
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 till combined.
2. Set aside.
To assemble the Bowls:
To assemble the bowls:
- Divide the egg roll mixture evenly between the 6 bowls.
- Top with the desired toppings, similar to shredded lettuce, shredded carrots, green onions, and crispy wonton strips.
- Drizzle together with your favourite dressing, corresponding to a sesame ginger French dressing or a candy and bitter sauce.
- Enjoy!