Deconstructed egg rolls are quite popular nowadays. My best friend introduced me to the Egg Roll in a Bowl several years ago, and now I am hooked. At this point, I think this is a recipe that is as varied as gumbo. Everybody has their own twist to it. Once you have the basic concept of it, you can add whatever flavors that your family likes. Now that I love it, Egg Roll in a Bowl has become a family favorite and one of those meals that comes together in about 15 minutes..
Ingredients
1 pound ground chicken, ground pork or ground beef
1 onion, chopped
1 cup shredded carrots (optional)
2 bags coleslaw mix
Salt and pepper to taste
2 Tbsp. soy sauce
1 Tbsp. ginger paste
3 tsp. minced garlic
1 Tbsp. cornstarch
Instructions
Cook the ground meat with the chopped onion in a pan until the meat is no longer pink, and onions are translucent. Drain off the fat and add it back to the pan. If you are using the optional carrots, add them to the pan at this time. Stir for a couple of minutes..
In a small bowl, combine the soy sauce, ginger paste, garlic and cornstarch,
After the meat is cooked, add the coleslaw and carrots to the pan. Toss and cook until the cabbage is wilted.
Pour in the sauce and cook until hot. Serve immediately. Top with some Sriracha sauce to give your Egg Roll in a Bowl a little kick. Delicious!
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