The holidays are going to be here before we know it, which means it’s time for lots of Thanksgiving and Christmas recipes! I am definitely all about that, and will have plenty of holiday recipes to come, but what about all the meals in between? In the Thanksgiving/Christmas/New Years window there are lots of parties and celebrations and reasons to indulge. But on those meals in between, you probably want something healthy and delicous that doesn’t take a lot of time to make. These egg roll bowls are perfect for just that.
I’ve made egg rolls from scratch and they’re certainly delicious. But they do take quite a bite of time to make. Not only do you need to make the filling, but rolling each individual egg roll and then deep frying or baking them takes a lot more hands-on time that I’m usually willing to give on a weeknight evening. Not to mention my kids will probably just take them apart and eat the filling anyways! These egg roll bowls are the way to go: just as delicious as an egg roll, but much easier to make.
This recipe is also a great way to use cabbage. Cabbage has much more vitamin C than lettuce, but sometimes it can be hard to find ways to be creative to get it in your diet. There’s half a head of cabbage in these egg roll bowls, along with carrots, green onion and tasty seasonings to make it extra delicious.
Bookmark this recipe for anytime of year! It’s great when you’re looking for a healthy, easy, delicious dinner.
- ½ large head of green cabbage
- 2 tbsp. coarse salt + more to taste
- 3 tbsp. sesame oil
- 1 lb. ground pork or turkey
- ½ yellow onion, chopped
- ¼ tsp. ground black pepper
- 1 tsp. ground dried ginger
- 1 tsp. garlic powder
- 4 tbsp. rice vinegar
- 4 tbsp. soy sauce
- 3 large carrots, peeled and julienned
- Sliced green onion, for topping
- Sesame seeds, for topping, optional
- Shred the cabbage either using a knife and cutting board or a food processor. Place in a large bowl and sprinkle with coarse salt. Toss to combine and place something heavy on top to press on the cabbage and remove the water. I like placing a slightly smaller bowl on top filled with canned food. The salt will help remove some of the moisture from the egg roll bowls so your egg roll bowls aren't soggy!
- Heat sesame oil in a large skillet or pot. Add ground pork or turkey and cook until browned, breaking into pieces as it cooks. Add onion and cook for a few more minutes.
- Add cabbage to pot and cook until tender, stirring occasionally.
- Add pepper, ginger, garlic, rice vinegar, and soy sauce.
- Add carrots and stir to combine.
- Serve immediately topped with green onion and sesame seeds, if desired.
- Enjoy!
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