EGG ROLL BOWLS
Egg Roll Bowls: A Quick and Healthy Twist on a Classic FavoriteIf you love the flavors of egg rolls but are looking for a healthier, low-carb option, then egg roll bowls are a great option. These deconstructed egg rolls are quick to make, packed with vegetables, and full of savory goodness. This recipe will walk you through creating this delicious meal that's sure to become a weeknight staple in your home!
Dot Seven Ranch
EGG ROLL BOWLS
Egg Roll Bowls: A Quick and Healthy Twist on a Classic FavoriteIf you love the flavors of egg rolls but are looking for a healthier, low-carb option, then egg roll bowls are a great option. These deconstructed egg rolls are quick to make, packed with vegetables, and full of savory goodness. This recipe will walk you through creating this delicious meal that's sure to become a weeknight staple in your home!
Ingredients
- ▪1 lb of ground beef.
- ▪½ medium onion, diced.
- ▪3 garlic cloves, minced or 2 tbsps.
- ▪1 small green cabbage, shredded (about 6 cups)
- ▪2 large carrots, shredded.
- ▪1 tbsp ginger paste or freshly graded.
- ▪3 tbsp soy sauce (or tamari for gluten-free).
- ▪2 tbsp sesame oil
- ▪2 tbsp of oyster sauce
- ▪1 tbsp rice vinegar
- ▪1 tsp Sriracha (optional, for a spicy kick)
- ▪3-4 green onions, sliced. Use the white end for sautéing and the bright green end for garnishing.
- ▪Sesame seeds, for more garnish.
- ▪1 cup of cooked white jasmin rice, cauliflower rice, or quinoa rice for pairing.
Directions
- 1
Prep Your Ingredients: Begin by prepping all your ingredients. Dice the onion and green onion. Next either mince fresh garlic and ginger or use the paste. You can also shred your own cabbage and carrots or use the premixed bag of coleslaw at the store. Prepping your ingredients ahead of time makes the cooking process much quicker.
- 2
Cook the Meat: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add in your diced white onion and cook for 2-3 minutes. Next add the ground beef and cook until its close to browned. Break it up with a spatula as it cooks.
- 3
Sauté Aromatics: In the same skillet, add your diced celery and cook for 3-4 minutes. Next add the minced garlic and ginger, cooking for another minute until fragrant.
- 4
Cook the Vegetables: Add in your cabbage, shredded carrots and sliced white onion mixture. Stir well to combine. Cook for about 5-7 minutes, stirring frequently, until the vegetables are tender but still have a bit of crunch.
- 5
Combine Everything: Add the soy sauce, rice vinegar, oyster sauce and Sriracha (if using). Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld together.
- 6
Finish and Serve: Remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top for garnish. Serve the egg roll mixture in bowls over a bed of cooked rice, cauliflower or quinoa rice for a lower-carb option.
- 7
Serve hot and Enjoy!
Ingredients
- 1 lb of ground beef.
- ½ medium onion, diced.
- 3 garlic cloves, minced or 2 tbsps.
- 1 small green cabbage, shredded (about 6 cups)
- 2 large carrots, shredded.
- 1 tbsp ginger paste or freshly graded.
- 3 tbsp soy sauce (or tamari for gluten-free).
- 2 tbsp sesame oil
- 2 tbsp of oyster sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha (optional, for a spicy kick)
- 3-4 green onions, sliced. Use the white end for sautéing and the bright green end for garnishing.
- Sesame seeds, for more garnish.
- 1 cup of cooked white jasmin rice, cauliflower rice, or quinoa rice for pairing.
Directions
Prep Your Ingredients: Begin by prepping all your ingredients. Dice the onion and green onion. Next either mince fresh garlic and ginger or use the paste. You can also shred your own cabbage and carrots or use the premixed bag of coleslaw at the store. Prepping your ingredients ahead of time makes the cooking process much quicker.
Cook the Meat: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add in your diced white onion and cook for 2-3 minutes. Next add the ground beef and cook until its close to browned. Break it up with a spatula as it cooks.
Sauté Aromatics: In the same skillet, add your diced celery and cook for 3-4 minutes. Next add the minced garlic and ginger, cooking for another minute until fragrant.
Cook the Vegetables: Add in your cabbage, shredded carrots and sliced white onion mixture. Stir well to combine. Cook for about 5-7 minutes, stirring frequently, until the vegetables are tender but still have a bit of crunch.
Combine Everything: Add the soy sauce, rice vinegar, oyster sauce and Sriracha (if using). Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld together.
Finish and Serve: Remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top for garnish. Serve the egg roll mixture in bowls over a bed of cooked rice, cauliflower or quinoa rice for a lower-carb option.
Serve hot and Enjoy!
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