Egg Roll Bowls
If you love the savory filling inside a crispy egg roll but don't feel like dealing with wrappers and frying, these Egg Roll Bowls are just what you need.
Ingredients
- 1 tablespoon neutral cooking oil
- 1 pound 450 g ground chicken
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 6 cups shredded green cabbage about 1 small head
- 2 medium carrots grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes optional
- 2 green onions sliced
- 1-2 teaspoons sesame seeds optional
Instructions
- Prepare the sauce: Mix the soy sauce, rice vinegar, and sesame oil in a small bowl. Chop the vegetables and set everything aside.
- Sauté the aromatics: Heat the neutral oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes, then stir in the garlic and ginger for 30-45 seconds.
- Cook the chicken: Add the ground chicken, breaking it into small pieces. Cook for 6-8 minutes, until browned and cooked through to an internal temperature of 165°F (74°C).
- Cook the vegetables: Add the cabbage and carrots. Stir-fry for 4-6 minutes, until the cabbage is slightly softened but still has some crunch.
- Add the sauce: Pour in the prepared sauce and toss well. Cook for another 1-2 minutes, then taste and adjust the seasoning.
- Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Serve warm on its own or with steamed rice.