Recipe: Egg Roll in a Bowl

Isn’t the main purpose of getting Chinese takeout to pig out on some egg rolls? Noodles and rice are totally an after thought for me; it’s all about the apps – specifically the egg rolls. They’re crispy and savory, and perfectly balanced when you dunk them in just the right amount of sweet sauce.

I’m trying to eat less noodles and rice these days so I was really excited to put my own spin on this recipe I saw floating around on Instagram.

If you’re looking for a tasty, veggie filled, low-carb(ish) dinner, this is the one for you. The combinations of veggies & spices are likely endless but I tried to stick to the more traditional flavors with this one.

A few additional bonuses: This recipe is a multi-tasker – you’ll have three components going at the same time (meat, veggies, wontons) which all come together in the end, making this recipe quick, efficient, and tasty! You could also easily make this vegetarian by skipping the meat. And, this recipe is simple to scale up or down depending on how many servings you need.

Domestocrat’s Egg Roll in a Bowl (makes 2 servings)
8 oz. ground pork (chicken, turkey, or beef would also work)
2 cups cabbage (I used a mixed of red and green)
2/3 cup shredded carrot
5 shishito peppers, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 yellow onion, thinly sliced
1/4 cup soy sauce
2 tbsp. EVOO
1 tsp. red pepper flake
1 tsp. Chinese five spice
1/2 tsp. ground ginger
1/2 tsp. onion powder
2 cloves garlic, minced
1 tsp. sesame seeds (divide in half)
Salt & pepper to taste
3-4 wonton wrappers (optional)

1. If you’re using the wonton wrappers as garnish/on the side (which I highly recommend for crunch!), get these in the oven first. Slice each wrapper into four strips. Place on a parchment paper lined baking sheet and bake on 350 degrees for 10-15 minutes depending on how golden you like them. Set aside once they’re done.
2. In a regular sized saute pan, brown the ground meat. Season with salt and pepper to taste. Set aside once the meat is fully cooked.
3. In a large saute pan, heat the EVOO over medium heat. Add the peppers and onions and saute until they begin to brown (~10 minutes). When the peppers and onions start to brown, add the cabbage and carrots. Cook for 3-4 minutes until they begin to soften. Add the garlic and cook for 30 seconds – 1 minute.
4. When the veggies have softened, add the cooked meat, soy sauce, half of the sesame seeds, and all of the spices. Stir to combine thoroughly and cook for 5 minutes.
5. Adjust the spices to your preference (definitely taste for salt and pepper here) and adjust the cooking time to your preference for the done-ness of the veggies. I like mine cooked, but still al dente. Traditional egg rolls are pretty mushy so if you want to cook it longer, go for it!
6. Divide the meat/veg saute in half, sprinkle the other half of the sesame seeds over the top for garnish, fan out the crispy wonton strips on the side of the dish, and enjoy!