egg roll in a bowl

Apr 25, 2019

I first made egg rolls in a bowl last year when Kat introduced the idea to me. Since then I have made them a few times in a few different ways, but haven’t really found my groove with it until tonight. Tonight we made it again and we all decided this version was the best yet. It comes from The Seasoned Mom and is a total winner.

Egg Rolls in a Bowl

• 2 lb. Ground Meat – we use Swaggerty’s Natural Sausage.
• 2 C. Diced Onion
• 2 TB. Toasted Sesame Oil
• 2 TB. Rice Vinegar
• Heaping TB. Minced Garlic – 4 tsp. if you want to be technical.
• 2 tsp. Ginger Paste
• 1/2 C. Bragg’s Liquid Aminos
• 2 16 oz. Bags of Coleslaw Mix
• 1 C. Shredded or Matchstick Carrots
• 2 TB. Hoisin Sauce
• 4 Sliced Green Onions
• Salt and Pepper to Taste

Cook sausage or other ground meat. Drain. Return meat to skillet. Add onion, sesame oil, and rice vinegar to the skillet. Stir while cooking for a few minutes until onion is tender. Add garlic, ginger, Bragg’s, hoisin sauce, coleslaw mix, and carrots. Continue stirring while cooking for 5-7 minutes until cabbage is wilted. Remove from heat, stir in the green onions, and season with salt and pepper.

Oh my goodness, so yummy and super fast. I think we had it all done in 20-25 minutes. This one is going to become a staple.