Egg Roll in a Bowl
I often prefer eating from a bowl with a spoon rather than eating something with my hands. For example, I would rather eat a burrito in a bowl or my deconstructed California roll in a bowl and even ice cream in a bowl instead of a cone. You get the idea. This is another deconstructed idea that I love… egg roll in a bowl. However, if you want, you can absolutely use this recipe as a filling for egg rolls that can be deep fried. I prefer eating this over rice or it can be simply eaten as is. Make sure to get your rice started first so that it will be ready when you’re done cooking.You can also substitute the beef for pork, chicken or turkey. To make this recipe even more easy, use a bag of coleslaw mix instead of the cabbage and carrot.
Servings: 4 servings
Ingredients
- 12 sheets wonton wrappers cut into ½ inch strips
- 1 pound ground beef or lean ground beef
- 4 tablespoons avocado oil
- 1 onion sliced
- 1 carrot shredded
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ head cabbage shredded
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 stalks green onion chopped
- ¼ teaspoon ground white pepper
- 1 teaspoon sesame oil
- 1 teaspoon chili oil or chili crisp optional
Instructions
- In a wok or large frying pan on medium high heat, add cooking oil. Fry wonton wrappers in small batches until golden brown. Will take about 20-30 seconds each batch. Add more oil if needed. Place them on a paper towel lined plate and set aside. Remove any oil, leaving about 1 tablespoon.
- Add beef, let sear on one side for one minute. Flip and sear the other side for one minute and stir fry until about 80-90% cooked through. Move the meat to the sides and let any liquid evaporate or simply pour it out.
- Turn heat down to medium, add the onion and carrots and saute for 2-3 minutes. Add garlic and 1 teaspoon salt and cook for 30 seconds, until fragrant.
- Add cabbage, soy sauce and oyster sauce. Stir well and cook for 1-2 minutes until the cabbage is wilted.
- Add green onion, ground white pepper, sesame oil and chili oil, if using. Toss well.
- Serve over individual bowls of rice.