Canadian
Egg Roll in a Bowl
Egg Roll in a Bowl brings lb ground pork, oz bag coleslaw mix (shredded carrots and cabbage) and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.
What It Is
Everybody loves egg rolls. This dish is a perfect finger-food-ready appetizer, but also filling enough to be a meal all on its own. We can’t get enough of them, but we know those stuffedand fried rollups come with a price, a healthy one, that is. All the egg-roll filling, none of the structural paperwork.
Origin
This version is connected to as: China (Guizhou, Yunnan).. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.
Fun Fact
The cookbook version really does pair 1 lb ground pork with 1, 16 oz bag coleslaw mix (shredded carrots and cabbage). That combination comes straight from the original recipe, not from a late-night refrigerator séance.
Ingredients
- 1 lb ground pork
- 1, 16 oz bag coleslaw mix (shredded carrots and cabbage)
- 5 cloves garlic, minced
- 1 tsp ginger, minced
- ⅓ cup soy sauce
- 2 tbsp sesame oil Green onions, for garnish
- 2 cups rolls served in mainland
- ¼ cup lime juice
Steps
- In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
- In a large skillet, brown the pork over medium-high heat.
- Add the shredded cabbage and carrots, and stir to combine.
- Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to
- 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
- Serve over rice, garnished with green onions if desired.
Notes
Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.
Substitutions
From the cookbook: Although eggrolls aren't that "healthy" to eat, this recipe is as close as you can to getting healthy with an eggroll.
Storage
Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.
Freezing
Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.