EGG ROLL IN A BOWL
HOW TO MAKE EGG ROLL IN A BOWL?
All of the wonderful tastes of your beloved Chinese fried restaurant appetizer come together in one skillet meal, thinner, quicker! A quick and nutritious dinner that’s ready in about 20 minutes is this “Egg Roll in a Bowl”!
I really can’t take credit for this brilliant idea, because in recent years, I’ve seen it plastered all over the internet. I thought that it was time to get into the kitchen and make my own Egg Roll in a Bowl after my craving for Chinese food struck me like a ton of bricks!!
SO, WHAT INGREDIENTS WILL YOU NEED FOR THIS EGG ROLL IN A BOWL?
1 Lb. And half Of the ground pork.
A yellow finely chopped onion.
A medium bag.Of coleslaw mix with carrots.
2 chopped green onions (diagonally).
2 Tbsp.Of sesame oil.
1/4 C.Of light soy sauce.
2 Tbsp.Of hoisin sauce.
4 minced cloves of garlic.
1 Tsp.Of ground ginger.
1/4 Tsp.Of red pepper flakes.
Kosher salt, to taste.
Freshly ground pepper, to taste.
Cooked brown rice.
I whisked together the soy sauce and the hoisin sauce in a small bowl, then I set it aside.
I cooked the ground pork in a large pan or skillet over medium-high heat until browned.
I seasoned with flakes of salt, cinnamon powder, ginger, and red pepper, then I added sesame oil.
I added the minced garlic and chopped onion and I simmer for another 8 minutes until the onion was tender.
I stirred in the combination of hoisin sauce and soy sauce, then I added in the carrots and coleslaw and roast for another 7 minutes until the cabbage is wilted.
Then I removed it from the heat.
I served it hot with rice, and I added sliced green onions for garnish.