Egg roll in a bowl; a deconstructed egg roll. It comes together quickly and easily without the fuss of traditional egg rolls. If you are a fan of the crispy wraps, you can use some crispy wonton crisps found near the crouton section of the grocery store.
Ingredients
1/2 tbsp peanut oil
1/2 large onion, medium diced
2 tsp garlic, minced
1" ginger, minced
pinch red pepper flakes
2 lb ground beef &/or pork
1/2 of a large cabbage, chopped roughly in 2" pcs
1-2 stalks Chinese broccoli, gai lan, cut 1/2"
1 carrot, thinly julienned
2 tsp Chinese 5 spice
1/2 tsp cumin powder
2 tsp coriander powder
3 oz of water chestnuts, roughly chopped
6 oz canned bamboo shoots (opt)
scallions, slivers
Sauce:
few drops of sesame oil
2 tbsp rice vinegar
1/4 cup soy sauce or more if desired
2 tbsp water
Optional:
shitake mushrooms
snow peas
edamame
bean sprouts
scallions
cilantro
broccoli slaw
Instructions
See Susie's Tips and Tricks before you begin.
1. In a large nonstick skillet add a swirl of oil over medium heat. Add onion, garlic, ginger red pepper flakes (optional) and ground meat. Sprinkle generously with Chinese 5 spice, cumin, and coriander powder. Once cooked thoroughly, remove and set aside.
2. Add mushrooms, cabbage, carrot, and Chinese broccoli. You can also add snow peas, edamame, or any other vegetable you prefer.
3. Once the vegetables are tender crisp. Add the sauce ingredients and let simmer a minute. Add the water chestnuts and bamboo shoots. Taste and re-season. Serve with hot rice or for a low carb option try cauliflower rice. Sprinkle with some scallions too.
Susie's Tips and Tricks
The key to cooking vegetables is to cut in similar sizes so they cook evenly. If you have lots of vegetables cook them in batches so they don't steam and become mushy.
Bell pepper, green onion, coleslaw mix, cilantro, zucchini could also be used.
Scrambled egg is a nice high protein quality addition.
Wonton crisps can be found near the salad dressings with croutons.
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