20 Minute Egg Roll in a Bowl (for two)

 

I love egg rolls. When we go out for a Chinese meal that is something I always look forward to, the egg roll. They didn't have egg rolls in the U.K. Not that I experienced anyways. Plenty of spring rolls, but no egg rolls.

I am not so much a fan of the deep-fried crust/wrapping, however. I mean, I really like it, but it's not very good for you is it, no matter how tasty it might be.

I have always wanted to try an Egg Roll Bowl, however.  A simple stir fry dish that is composed of the filling from an egg roll without that fat-laden wrapping.

 

I saw a few options online for an Egg Roll in a Bowl recipes that appealed, but then settled on this one in the end.  Why???  The answer is simple.

It looked healthy and didn't require a lot of faffing about, or a lot of ingredients that I didn't have already in the house. In fact, I already had everything in the house that I needed in order to make this.

I also liked that it looked quick and very easy to make.  A 20-minute entree?  Count me in!  I did make the choice of cutting it the recipe in half so that it only made two delicious servings. The servings were quite generous even so.

I really enjoyed this. It smelled great when it was cooking as well!  I hope you will want to give it a go yourself! It really is a simple, quick and easy make!

 

WHAT YOU NEED TO MAKE 20 MINUTE EGG ROLL IN A BOWL (for two)

• 1/2 TBS light olive oil
• 1 tsp minced ginger
• 3 spring onions, sliced
• 1 garlic clove, peeled and minced
• 1/2 lb. (250g) lean ground turkey
• 1/2 TBS toasted sesame oil
• 1 medium carrot, peeled and cut into julienne slices
• 1/2 of a small green cabbage, thinly sliced (1bout 1 1/4 cups)
• 1/8 cup (30ml) of light soy sauce
• 1 tsp sriracha (can adjust according to how much heat you want)
• 1/2 TBS rice wine vinegar
• 1/2 TBS sesame seeds to garnish
• Additional chopped spring onion to garnish

 

I love the flavor of fresh ginger. I am not sure powdered ginger would give you the same flavor note as the fresh.   

Not a fan of ground turkey??? Use pork or beef in its place.

You could grate the carrot, but I loved the texture of the carrot julienned. It gave more bite and color to the dish and did not disappear into it.

Do cut your vegetables by hand in any case, especially the cabbage. I Love slicing and chopping vegetables by hand. It is the kind of task that one can do very easily and gives you time to think about other things while you are chopping. Just saying  . . . 

I did not use the full amount of Sriracha as I am not a huge fan of too much heat and spice in anything. I liked it when I was younger, but my digestion cannot tolerate a lot of it now. You have to choose your battles carefully when you start to get older! ha ha

HOW TO MAKE 20 MINUTE EGG ROLL IN A BOWL

This really is a 20-minute entree and very simple to make!  I kid you not! If you have all of your ingredients prepped and ready to go, it goes together in a flash.

Add the light olive oil to non-stick skillet and heat over medium high heat. Add the ginger and the spring onions. Sauté for 1-2 minutes until fragrant, stirring constantly.

Add the garlic and sauté for an additional 30 seconds.

Crumble in the ground turkey. Sauté for 4-6 minutes, breaking the meat up with a wooden spoon, until the turkey is cooked through and no longer pink.

 

Push the turkey mixture to the side of the pan. Add the sesame oil, carrots and cabbage.

Sauté for 1-2 minutes on the side of the pan and then stir the vegetables into the turkey mixture so that everything is well combined. Cook for an additional 3-4 minutes, or until cabbage is tender.

Whisk together the soy sauce, sriracha and rice wine vinegar. Add to the skillet and stir everything together. Cook and heat through for a minute or two. Taste and season with salt and pepper as needed.

Serve garnished with sesame seed and more spring onion.

 

WAYS TO VARY THIS TASTY DISH

Here are a few simple ways that you could vary this tasty and very easy entree! 

1. Instead of ground turkey you could use ground pork or even ground beef. You could even use scrambled egg for a vegetarian version.

2.  Why not add more vegetables.  Bean sprouts, edamame, spinach, celery and even broccoli would work well, as well as cauliflower. Experiment with some of your favorites!

3. If you are not a fan of hot sauce, or sriracha sauce, you could try using Hoisin sauce or even oyster sauce.

 

Not only did this go together quickly and easily, but it was delicious!  I loved that it was also low carb and a healthy combination of protein and vegetables without a thick and gloopy sauce!

I will be making this again and I think next time I might add even more vegetables to it, maybe some edamame or bean sprouts, or both!  

This was great!   I enjoyed this with some steamed basmati rice and a splash of plum sauce!

  

Are you a lover of quick and easy stir fries??? I am. I love cooking anything that goes together quickly and easily like that and I love the extra opportunity they give to get some tasty vegetables into my diet. I also love that they are somewhat healthy!  Here are a few more of my favorites! 

LEMON CHICKEN STIR FRY -This tasty stir fry contains fresh broccoli, snow peas, red onions, fresh cherry tomatoes and thinly sliced chicken breasts. This has a delicious sauce, with lovely lemon flavors created by using fresh lemon zest and some lemon pepper seasoning, which also gives it a bit of a punch. Unusually there is also a bit of an herby touch from fresh thyme. This tasty stir fry is a simple and delicious combination of flavors, textures and colors.  

BOK CHOY CHICKEN -This easy bok choy stir-fry recipe with chicken and ginger in a light Chinese brown sauce is one very healthy and delicious dish. It’s packed with flavor, but light enough for any day of the week.  I like to enjoy it with rice. It is fresh, crunchy and delicious with lots of crispy tender bok choy and tender pieces of chicken.

Yield: Serves 2

Author: Marie Rayner

20 Minute Egg Roll In A Bowl

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This quick and easy stir fry tastes just like the filling in an egg roll. It is delicious served with steamed rice and some plum sauce on the side!

Ingredients

• 1/2 TBS light olive oil
• 1 tsp minced ginger
• 3 spring onions, sliced
• 1 garlic clove, peeled and minced
• 1/2 lb. (250g) lean ground turkey
• 1/2 TBS toasted sesame oil
• 1 medium carrot, peeled and cut into julienne slices
• 1/2 of a small green cabbage, thinly sliced (1bout 1 1/4 cups)
• 1/8 cup (30ml) of light soy sauce
• 1 tsp sriracha (can adjust according to how much heat you want)
• 1/2 TBS rice wine vinegar
• 1/2 TBS sesame seeds to garnish
• Additional chopped spring onion to garnish

Instructions

1. Add the light olive oil to non-stick skillet and heat over medium high heat. Add the ginger and the spring onions. Sauté for 1-2 minutes until fragrant, stirring constantly.
2. Add the garlic and sauté for an additional 30 seconds.
3. Crumble in the ground turkey. Sauté for 4-6 minutes, breaking the meat up with a wooden spoon, until the turkey is cooked through and no longer pink.
4. Push the turkey mixture to the side of the pan. Add the sesame oil, carrots and cabbage.
5. Sauté for 1-2 minutes on the side of the pan and then stir the vegetables into the turkey mixture so that everything is well combined. Cook for an additional 3-4 minutes, or until cabbage is tender.
6. Whisk together the soy sauce, sriracha and rice wine vinegar. Add to the skillet and stir everything together. Cook and heat through for a minute or two. Taste and season with salt and pepper as needed.
7. Serve garnished with sesame seed and more spring onion.

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