Egg Roll in a Bowl is pretty much how it sounds: everything you find inside an egg roll, but sautéed and served in a bowl. I like to use ground chicken, but turkey or pork work well here, too. You can keep it simple with carrots and cabbage, or add in onions, sautéed mushrooms, celery, and even bok choy.
Yield: 3 to 4 servings
- Grapeseed oil, for drizzling
- 1 lb. ground chicken
- 1/2 head green cabbage, core removed and thinly sliced
- 5 medium carrots, cleaned and grated on the large holes of a box grater
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 garlic cloves, grated or minced
- 1 tbsp. freshly grated or minced ginger
- 1/4 cup low sodium soy sauce or tamari
- 1 tsp. toasted sesame oil
- 1/4 cup minced chives, plus more for garnish
- 1/4 cup basil leaves, chopped
- Sesame seeds, for garnish
- Bring a 10-inch high sided, nonstick skillet up to heat over medium high. Add in 1 or 2 tbsp. of oil and the ground chicken, breaking up into smaller pieces. Cook for 8-10 minutes or until browned and cooked through.
- Turn the heat to medium and add in the cabbage and carrots. If the skillet looks dry, add 1 or 2 tbsp. more oil, cook for 7 to 9 minutes or until the cabbage begins to wilt. Season with salt and pepper.
- Next, add in the garlic and ginger and cook for 1 to 2 minutes or until the garlic is fragrant, then add the soy sauce and sesame oil. Stir together and let simmer for 5 minutes. Taste for seasoning, adding more salt, pepper, or soy sauce if needed.
- Remove from heat and stir in the chives and basil. Spoon into bowls and garnish with minced chives and sesame seeds.
Recipe and photos by Megan Mitchell.