FRIENDS… How has it been so dang long since I’ve posted a real live BLOG post? Well this week with the COVID-19 quarantine, I’ve got nothing but time so I’ll be trying some recipes, and maybe snapping pics to share with you guys. I used to cook ALL the time; it’s a stress reliever for me. I love grabbing a glass of wine and just hanging out by myself in the kitchen. So during this quarantine I’ve decided to get back to “myself” and spend a little more time in the kitchen, connecting with my food (and my wine glass).
I like sharing recipes with you guys that are easy, fresh and family friendly- and this one fits the bill! You can also substitute many ingredients for what you have at home in your fridge and pantry. For example: this recipe calls for pork and the only thawed ground meat I had was taco seasoned ground turkey- so I made it work!
I’d like to note that I added ramen noodles to this dish- I warmed the noodles separately, without the seasoning packet and drained the liquid. Then I stirred them into the skillet once everything else was cooked. From what I can tell- ramen isn’t usually an ingredient to egg-roll-in-a-bowl, but I like to live life on the edge. Feel free to omit if you’re doing keto.
For this recipe I used a pre-mixed and shredded bag of cole slaw mix. You could of course shred your own cabbages and carrots, but buying the premix bag was a huge time saver, so I recommend going that route unless you’re prepared to have oodles of left over cabbage and extra time for prep time.
I hope you enjoy it as much as we did!
Egg Roll in a Bowl
Ingredients
- 2 Tbsp Sesame Oil Can sub Coconut oil
- 8 green onions, chopped white and green parts separated
- 1 lb ground pork can sub ground turkey, beef or chicken
- 1/2 cup diced white onion
- 5 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 can 8. oz sliced water chesnuts
- 1 Tbsp Sriracha or Korean Hot Sauce
- 1 bag 14 oz cole slaw can substitute 3.5 c shredded cabbage (Napa and red) + 1/2 shredded carrots
- 3 Tbsp soy sauce, low sodium
- 1.5 Tbsp Rice vinegar
- 1 package ramen noodles omit seasoning packet
Garnish
- chopped green onion
- toasted sesame seeds
Special Sauce
- 1/4 cup mayonnaise
- 2 tbsp Chili Garlic Sauce Can sub Sriracha
Instructions
- 1. Heat oil in wok over medium to high heat.
- 2. Add white onion, white parts of the green onion, and sautee until onions become translucent.
- 3. Add ground pork, ginger, water chesnuts, and sriracha until pork is browned and cooked through.
- 4. Add coleslaw mix, rice vinegar, and soy. Mix until well combined and cabbage is tender (about 5 minutes).
- 5 .Seperately, warm your ramen noodles (either on the stove or in the microwave), according to instructions, until just tender. Drain excess water and dump noodles into the egg roll mixutre, and mix.
- 6. In a small bowl, whisk together mayo and chili garlic sauce.
- 7. Put mixture in a small ziploc baggie and cut the corner off. Pipe on top of your egg roll in a bowl.
Recipe adapted from 4O APRONS.
