Best Egg Roll Noodle Bowl Recipes

EGG ROLL BOWL

Egg Roll Bowl image

This dish is a fantastic breakfast by itself or a side dish with your favorite entree. Serve with hot mustard.

Provided by ComerCastIron

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
1 (16 ounce) package coleslaw mix
¼ cup soy sauce
¼ cup toasted sesame oil
1 tablespoon grated ginger
1 clove garlic, minced
1 tablespoon lemon zest
1 teaspoon chopped fresh cilantro

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.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 16.9 g, Cholesterol 74 mg, Fat 41 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 10.8 g, Sodium 1941.1 mg, Sugar 0.4 g

EGG ROLL IN A BOWL

Egg Roll in a Bowl image

You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn't! It was invented by the keto people, because they can't eat egg roll wrappers-but this guy can. So, instead of what's really egg roll filling in a bowl, we're doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 18

Ingredients

6 (3.5 inch square) wonton wrappers
2 teaspoons vegetable oil
3 ½ cups shredded green cabbage
1 cup julienned carrot
¼ cup julienned red bell pepper
⅓ cup thinly sliced green onions
2 cloves garlic, finely minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sake
¼ teaspoon sesame oil
1 teaspoon white sugar
½ teaspoon freshly grated ginger
1 pinch cayenne pepper
¼ teaspoon white pepper
1 teaspoon ketchup
½ teaspoon cornstarch
½ pound ground pork

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.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 38 g, Cholesterol 75.5 mg, Fat 22.2 g, Fiber 7.4 g, Protein 26.8 g, SaturatedFat 7 g, Sodium 1202.4 mg, Sugar 12.7 g