Egg Roll Bowls

Dinner last night was inspired by me trying to get more veggies into my kids.  Haha!  (Half kidding, half not)

In all seriousness, we had egg rolls earlier this week, and I have seen this served family style, so I thought we would give it a try.  The kids love them, so I thought it was worth a shot!  For our vegetables, we had onions, carrots, and green cabbage, but my 14 year old mentioned how good sauteed mushrooms would be, and I have to agree!  Another way to to add mushrooms into this dish would be to finely chop them and replace all or a portion of the ground beef.  (I do that a lot in meat dishes)

I served this dish over white rice, but you could use cauliflower rice or even go without to make the dish lower in carbs!

Egg Roll Bowl

  • Servings: 6
  • Difficulty: easy
  • Print

2 pounds ground beef or pork

1/2 cup diced yellow onion

2 teaspoons garlic powder

4 tablespoons grated fresh ginger  (I used the kind in a tube)

10 ounce bag shredded carrots

1/3 cup soy sauce

1 tablespoon cornstarch

2 teaspoons sriracha sauce

1/2 head green cabbage finely shredded

For topping:

crispy fried wonton strips (make your own, or find in the salad aisle)

cilantro

hot sauce or plum sauce

Directions:

Brown ground meat, crumbling it into small pieces as it cooks.  Add onions, garlic powder, and ginger.  Cook until onions are translucent.  Add bag of shredded carrots and cook just until they are softened.  In a small bowl, whisk together soy sauce, cornstarch, and sriracha sauce.  Add to pan with hamburger and stir until everything is well coated.  Add cabbage and cook until wilted.

(Note…if you did want to add mushrooms, I would dice them and saute them ahead of time in olive oil, salt, and pepper.  Add them in when you add in the carrots)

Serve over rice and top with wonton strips, cilantro, or additional sauces!

For more delicious recipes, visit wineandhotdish.com!

 

 

 

 

 

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