Egg Roll Bowls
Who needs carryout? Skip the fried wrappers and create tasty Egg Roll Bowls. The night before, stir-fry ground pork in a large skillet with garlic and ginger until browned. Add sesame oil and stir-fry cabbage, carrots and onions. The next day, simply reheat and enjoy topped with crispy wontons.
Servings: 4
Ingredients
- 1 Tbsp peanut oil
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 1 lb ground pork
- 1 Tbsp sesame oil
- 1 10oz bag angel hair green cabbage coleslaw
- 1 cup green onions chopped
- 1 cup carrots shredded
- ¼ cup reduced-sodium soy sauce
- 1 Tbsp Sriracha sauce
- 1 cup wonton strips
Instructions
- In a large skillet, warm peanut oil over medium heat until sizzling. Add the garlic and ginger and cook while stirring until fragrant, about 1 minute.
- Add the pork and cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, about 10 minutes.
- Push pork to the side. Add the sesame oil, then stir in the cabbage, green onions and carrots until combined. Add the soy sauce and Sriracha sauce. Cook, stirring frequently, until cabbage is tender, about 5 minutes.
- Divide pork mixture evenly into bowls, top with wonton strips and serve warm, or store pork mixture in the refrigerator without wonton strips. When ready to serve, reheat in the microwave for about 2 minutes and top with wonton strips.
