Egg Roll Bowls: A Flavorful Twist on a Classic Recipe
Egg roll bowls offer an innovative and delicious spin on the traditional egg roll, presenting all the savory fillings in a bowl while skipping the egg wash and pastries. This dish stands out for its simplicity and nutritional benefits, making it a quick and healthy meal option for those on the go. With only 384 calories per portion, it’s a guilt-free indulgence that’s sure to please your taste buds. Let’s dive into the step-by-step process of creating this vibrant and flavorful dish.
Preparation and Ingredients
To begin with the preparation, gather the following ingredients:
- 350g or 12.3 oz each of red and white cabbage (or use one bok or Chinese cabbage)
- Three medium to large carrots
- Six cloves of garlic
- 15g or 0.3 oz of peeled ginger
- Four spring onions or scallions
- Optional: About half a cup or 100g of edamame beans
Cutting and Preparing
Slice the cabbage into thin strips, known as chiffonade, and grate the carrots using the larger side of a box grater. Create a paste from the garlic and ginger using a microplane for enhanced flavor integration. Slice the spring onions into thin rounds, optionally setting aside some of the green stems for garnishing.
Mixing the Vegetables
In a large bowl, mix together the sliced cabbage, grated carrot, and spring onions. Add the optional edamame beans if desired, and combine thoroughly to ensure even distribution of the ingredients.
Crafting the Sesame Soy Sauce
Mix the following ingredients to create a delicious sesame soy sauce:
- Half a cup or 125 mL of low-sodium soy sauce
- 2 1/2 tablespoons or 50 mL of apple cider vinegar
- 2 teaspoons or 10 mL of sesame oil
- 1 tablespoon or 20 mL of mirin (optional)
- Ground white pepper for seasoning
Whisk these ingredients together until well combined.
Cooking the Protein
In a large high-rimmed pan or pot over high heat, spray oil to cover the bottom. Add 750g or 1.6 lb of your choice of minced meat (beef, chicken, turkey, or pork with about 5% fat content). Season lightly with salt and generously with ground white pepper. Sear the meat for 3 minutes on each side until a golden crust forms, then break it up and cook for an additional 2-3 minutes until no longer pink.
Combining Ingredients
Add the garlic and ginger paste to the meat, stir for about a minute until fragrant. Then, incorporate the prepared vegetables, allowing them to soften slightly. Mix and cook for about 4-6 minutes until vegetables are tender but still firm. Pour in the sesame soy sauce and combine well, cooking for one more minute to incorporate the sauce evenly.
Serving Suggestions
Divide the mixture into portions, weigh for even servings, and garnish with sesame seeds and spring onion greens. These bowls can be served immediately or stored in the refrigerator for up to 3-4 days, or frozen for up to 4 months.
When reheating, use a microwave or pan with a splash of stock for moisture. Enjoy a nutritious egg roll bowl without the egg wash! Packed with flavor, this simple dish is perfect on-the-go, low in calories, and offers vibrant taste with every bite.
