Sometimes we have cravings. For me, that craving is often Chinese food, and not just any Chinese food, but the old-school greasy appetizers that barely qualified as any sort of nutritious meal, but were so delicious and addicting. One of those favorites of mine was egg rolls: deep-fried flour-wrapped ground pork, cabbage, carrots, and green onions. I’m not sure what else was in these exotic delicacies of my youth, but as I grew older and my taste buds matured, I learned how to make a variety of versions of various rolls. All were delicious, and all were very time-consuming.
Recently during a craving for these Asian flavors, I decided that it was time to go the easy route. The easy route is also a bit healthier as it requires no flour wrappers and no deep frying which also meant much easier clean up as well! What I’m talking about here folks, is a big pan of egg roll filling. Yup, just the good stuff. In a big bowl. Comfort food at its best. So here you go:
Egg Roll Bowl
Ingredients
- 1 lb ground pork
- 12 oz shredded cabbage*
- 6 oz shredded carrots*
- 3 green onions, chopped
- 2 Tablespoons Soy sauce
- 1 teaspoon toasted sesame seed oil
- 1-2 cloves minced garlic
- 1/2 tsp minced ginger
- 2 achopped green onions
*shortcut alert: One 12 oz bag of cole slaw mix which is primarily cabbage and carrots can take the place of manually shredding cabbage and carrots
Method
In a small bowl, mix soy sauce, white part of chopped green onions, ginger, and garlic. Set aside.
Brown ground pork, then add a third to half of the sauce mixture**. Add cabbage, carrots, and the rest of the sauce mixture. Cover and cook on low until cabbage is softened.
Serve in a bowl, as is or over rice. Top with green part of chopped onions and a drizzle of toasted sesame seed oil.
**shortcut alert: Prep all veggies and sauce in advance. Cook pork and refrigerate up to a day in advance. When it’s time for dinner, heat up pork and add veggies and sauce. Pork mixture can also be made ahead and frozen for a future meal – just add veggies and sauce!