Egg Roll In a Bowl
Sometimes, when you want to change things up, you find the perfect dish to do just that! This egg roll in a bowl checked off a lot of boxes for me. Veggies- check! Spice- check! Crunch- check! Filling- check! Not Mexican AGAIN… check!
Some of the best things about the egg roll in a bowl are that it’s healthy, easy, different than our usual dinners, and it’s super satisfying. My husband looked over and said, “Yum. I forgot how much I like water chestnuts.” Agreed. They really do make the dish. If you’re looking for a quick weeknight dinner that’s not Mexican again, try the egg roll in a bowl. You won’t be disappointed. And you’ll love the leftovers…if there are any!
Serves 4-6 In about 30 minutes or less
Ingredients
1 tablespoon sesame oil
1 onion diced
1 lb. ground sausage (can be pork, turkey, chicken)
4 cloves minced garlic
1 teaspoon grated ginger
2 oz cans water chestnuts, chopped
1 tablespoon rice wine vinegar
¼ cup coconut aminos (sub soy sauce)
1 tablespoon sriracha (sub hot sauce)
1 16 ounce bag coleslaw mix (or shred your own)
½ cup grated or “matchstick” carrots
½ teaspoon salt
¼ teaspoon pepper
GARNISH
Black or white sesame seeds
3-4 Sliced green onions
cilantro
SRIRACHA MAYO
¼ cup mayo
2 tablespoons sriracha
Sub for both- store bought sriracha mayo
INSTRUCTIONS
1. Heat a large skillet over medium-high heat. Add sesame oil and the diced onion and cook until translucent. Add ground meat and cook, stirring, until no longer pink. Drain if it’s too liquidy.
2. Add garlic, ginger, chestnuts, and cook for 30 seconds until fragrant. Add rice wine vinegar, coconut aminos, sriracha/hot sauce, coleslaw mix, and carrots to the skillet. Season with salt and pepper. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
3. Remove the skillet from the heat. Add more seasoning if you want more flavor or heat.
4. Sprinkle green onions, cilantro, and/or sesame seeds. Drizzle sriracha mayo on top and serve warm in a bowl to the ones you love, because they will love it!
