Egg Roll – In a BOWL

Guys, this is as easy as it gets. Asian food in a snap. I always stayed away from Asian recipes because it seems like every recipe has 400 ingredients that you only use to make Asian food. With something like this, you don’t have to worry about having a whole pantry shelf full of random ingredients because you needed just a teaspoon of this and that. On the table in less than 20 minutes. Note, my wife and I devour this as an entrée so if you’re cooking for more than 3 people (or you generally take big servings) feel free to double or triple this.

A few notes: You can buy cabbage and shred it yourself on a grater or with a knife but the extra hassle on a busy weeknight just wasn’t worth the potential cost and time savings. I always just buy the bag of shredded cabbage by the coleslaw mix. If you want to make it even easier, the bag of actual coleslaw mix at my grocery store has a mix of normal cabbage, red cabbage AND the carrots all together. Use that and leave out the additional carrots. All the times I’ve made this I haven’t had an onion on hand, so I left that out…if you opt for the jarred or squeeze garlic you don’t even need a knife to make this entire meal.

EGG ROLL IN A BOWL

1 POUND GROUND MEAT (PORK, BEEF, CHICKEN, TURKEY)

1 ONION (DICED)

3 CLOVES GARLIC MINCED (OR 1 TBSP JARRED GARLIC/SQUEEZE GARLIC)

1 TSP SQUEEZE GINGER

1 BAG OF SHREDDED CABBAGE (OR COLESLAW CABBAGE BAG)

1 CUP SHREDDED CARROTS

¼ CUP SOY SAUCE

1 TBSP SESAME OIL

1 TBSP RICE VINEGAR

SALT AND PEPPER

GREEN ONIONS

Instructions:

1. Cook the meat of your choice until done, if there’s a bunch of fat in the pan when you’re done get rid of most of that. Make sure the meat is broken up really well
2. Add the onion (I’ll be honest everytime I’ve made this I haven’t had an onion so feel free to leave it out. Add garlic and ginger. Cook for 3-4 minutes until it smells good.
3. Add the cabbage and carrots, cook stirring frequently for 5-7 minutes. You don’t want to turn the veggies to mush so don’t go too long.
4. Add the soy sauce, sesame oil and rice vinegar and stir to combine. Taste for seasoning, salt and pepper (and red pepper) if needed. Remember soy sauce is super salty so taste before just adding it all willy-nilly.
5. Remove from the skillet, top with chopped green onions, sesame seeds, sriracha, my favorite YumYum sauce, and a fried egg if you want.

To make it spicier: add a teaspoon of crushed red pepper flakes and/or sriracha for serving

To make it healthier: Use as lean of a meat as you can buy, 93/7 beef or turkey works well

Serve it with:

An Asian cucumber salad for some freshness would be great here. To make that combine ¼ cup rice wine vinegar with 1 teaspoon of honey, ½ teaspoon of salt and 1 teaspoon of sesame oil in a bowl to make the dressing. Add in 4 cups of chopped cucumbers and optionally thin-sliced red onion. Let it sit for at least an hour if you can, otherwise it’s ready to go!