Best Egg Roll Bowl Recipes

EGG ROLL BOWL

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

EGG ROLL NOODLE BOWL

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

SAUSAGE EGG ROLL IN BOWL

Steps:

• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.

EGG ROLL IN A BOWL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
• Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
• Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
• Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
• Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
• Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

PORK EGG ROLL BOWL

Steps:

• Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
• Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
• Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.

CHICKEN EGG ROLL IN A BOWL

Steps:

• Heat oven to 375°F.
• Cut wonton wrappers in half, then cut each piece crosswise into 1/4-inch-wide strips. Spread onto rimmed baking sheet sprayed with cooking spray; spray lightly with additional cooking spray.
• Bake 3 to 4 min. or until crisp and lightly browned. Cool.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Add ginger and 1 Tbsp. dressing; cook and stir 1 min. Add coleslaw blend; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Stir in remaining dressing, soy sauce and half the onions.
• Spoon chicken mixture into serving bowl; top with remaining onions and wonton strips.

INSTANT POT® EGG ROLL IN A BOWL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, followed by onion, carrot, and garlic; cook until onion is translucent, 5 to 7 minutes. Add ground chicken and ground sausage and cook until browned, 5 to 10 minutes.
• Stir in cabbage, water, tamari, honey, ginger, pepper, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Stir and add sesame oil.

EGG ROLL IN A BOWL (WHOLE 30) RECIPE

Steps:

• Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes. Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag. To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

SAUSAGE EGG ROLL IN A BOWL RECIPE

Steps:

• Heat a large skillet over medium heat. Add sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add the coleslaw mix, garlic, ginger, and soy sauce to the skilled with the sausage. Cook for another 3-4 minutes or until cabbage has softened a bit. Remove from the heat and top with the green onions and drizzle with sesame oil. Service immediately.

EGG ROLL IN A BOWL

Steps:

• 1. Brown meat. 2. Turn heat to medium high, add onion (not green onion), sesame oil, brown onions 3. In a small bowl, mix together the garlic, ginger, and add to pan, and then immediately add the cabbage and stir. 4. Cook for a few minutes, stirring often, so that it doesn't stick and all cabbage reduces in size. 5. Add shredded carrots and cook. 6. Turn off heat and add chopped green onions, salt and pepper.