Egg Roll Bowls Recipes

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
• Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
• Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
• Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
• Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
• Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

Steps:

• In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains.
• Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5-8 minutes.
• Transfer mixture to serving dish and garnish with green onions and sesame seeds.
• A good accompaniment is crispy oven baked wonton triangles.

Steps:

• Heat sesame seed oil in large skillet over medium heat.
• Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
• Add the ground pork, ground ginger, salt, pepper, and Sriracha or garlic chili sauce. Sauté until pork is cooked through.
• Add the coleslaw mix, coconut aminos or soy sauce, and rice wind vinegar. Sauté until coleslaw is tender.
• Top with green onions and sesame seeds before serving.

Steps:

• In a large, deep skillet, add oil, heat on medium. Add the onions and garlic and cook until just soft. Add sausage and cook until no longer pink.
• Meanwhile in a small bowl, combine soy sauce, and ginger; set aside.
• Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
• Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Steps:

• Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
• Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
• Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.