Deconstructed Egg Roll In A Bowl Recipe
Egg rolls could be one of the most delicious parts of Asian takeout ... but they're not exactly the easiest (or healthiest) option to whip up at home. The good news is that with this recipe for deconstructed egg rolls in a bowl, you can enjoy all the flavors of your favorite egg rolls, without the hassle (or the extra fat from the deep fryer).
"This recipe makes use of all pretty standard Chinese cooking ingredients and techniques. No trips to a specialty store are needed for this one. Just a nice stir fry of ground pork and vegetables seasoned with classic flavors and garnished with a bit of crunch and a bit of sweet to complete that beloved takeout egg roll experience," says recipe developer A.J. Forget of The Buslife Kitchen.
And if you've ever tried to make egg rolls or spring rolls before, you know it's not the easiest task, so getting to skip the rolling and frying is likely to be your favorite part of whipping up this meal. "This recipe has all of those delicious egg roll flavors but without the struggle of rolling and deep frying individual rolls. It tastes just like the real thing, while skipping all the extra carbs and oil you get with egg rolls. If you've ever wanted to make a whole meal out of egg rolls, here's your opportunity," Forget says.
Gather the ingredients for a deconstructed egg roll in a bowl
First up, check your kitchen for the ingredients you'll need and hit the store to pick up anything you're lacking. For this recipe, you'll want ground pork, a large onion, garlic, ginger, cabbage, a carrot, soy sauce, sugar, sesame oil, rice vinegar, and scallions. This recipe also calls for an optional garnish of wonton strips and Thai sweet chili sauce. You don't need these ingredients, but ultimately, they're what really help solidify the deconstructed egg roll experience.
It's important to note that there's quite a bit of slicing and dicing required for this recipe, but the prep time includes all the requisite chopping. "There is a fair amount of knifework in this recipe, but once you get cooking, it is quite quick," assures Forget.
Cook the ground pork
First up, you want to start cooking the pork. Even if you don't typically cook ground pork, it's really no different than other ground meats. Simply place a large skillet or wok over high heat on your stove, and cook the meat for about 3 minutes. Use a spatula to break it up as you cook it.
Add the aromatics
After mostly cooking the pork all the way through, go ahead and add in the aromatics — the onion, garlic, and ginger. Cook while tossing regularly for a few minutes, waiting for the fragrances to release.
Mix in the veggies and stir fry everything
Next up is the bulk of the stir fry — pour in the cabbage and carrot and mix everything together. Stir fry all the ingredients for 4-5 minutes, waiting for the cabbage to begin to wilt. One word to the wise? Make sure you're using a green cabbage for this recipe, not a purple one.
"For this recipe, I used green cabbage because it is inexpensive and ubiquitous, but it would also be excellent with savory or napa cabbage. I'd stay away from purple cabbage as it tends to give the other foods it's cooked with a grayish hue," Forget explains.
Add the sauces
The last step is to add the sauces to attain that egg roll flavor. Mix in the soy sauce, sesame oil, rice vinegar, and sugar. Cook the entire mixture, constantly stirring, for another few minutes. You're just waiting for the vegetables to get that nice, tender texture found in egg rolls.
Garnish and serve the deconstructed egg roll
Your deconstructed egg rolls are now ready to serve! Spoon the stir fry into bowls and add the garnish of scallions, wonton strips, and Thai sweet chili sauce.
"This dish can be a meal all by itself or could be served as an appetizer or side like you would eat a traditional egg roll. I typically eat a whole bowl for dinner, but this would be great on a plate with rice and another favorite entree, like beef and broccoli or sesame chicken," Forget says.
If you don't eat it all in one sitting, you can keep the leftovers to enjoy for another meal. Just don't try to get an extra day or two out of the garnishes — those should only be added right before eating.
- 1 pound ground pork
- ½ large onion, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 cups thinly sliced cabbage
- 1 large carrot, julienned
- ¼ cup soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 scallions, thinly sliced, for garnish
- 1 (3.5-ounce) bag wonton strips, for garnish
- 2 ounces Thai sweet chili sauce, for garnish
- Add the ground pork to a large skillet or wok over high heat. Cook for around 3 minutes, until mostly cooked, breaking it up with a spatula as you go.
- Add the onion, garlic, and ginger to the pan, and cook, tossing regularly, for 1-2 minutes, until nicely fragrant.
- Add the cabbage and carrot, mixing everything together, and cook for 4-5 minutes, until the cabbage begins to wilt.
- Mix in the soy sauce, sesame oil, rice vinegar, and sugar. Cook, stirring regularly, for around 2-3 minutes, until the vegetables are soft and well-seasoned.
- Serve hot, garnished with scallions, wonton strips, and Thai sweet chili sauce.
| Calories per Serving | 789 |
| Total Fat | 55.4 g |
| Saturated Fat | 18.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 163.3 mg |
| Total Carbohydrates | 28.6 g |
| Dietary Fiber | 7.0 g |
| Total Sugars | 15.9 g |
| Sodium | 1,940.0 mg |
| Protein | 44.7 g |
