Egg Roll in a Bowl
Egg Roll in a Bowl is the recipe for you if you love egg rolls but are intimidated by what looks complicated to make or if you don't have time to wrap and roll it. Saute the meat and vegetables in a Dutch oven using a few, basic ingredients. For a wholesome meal, serve these in lettuce wraps or just go no-wrap like we did. This recipe was inspired by The 5-Ingredient Dutch Oven Cookbook by Lisa Grant (Rockridge Press).
Servings: 4 people
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
- 2 stalks scallion whites chopped
- 1 pound ground beef extra lean
- 1/3 cup soy sauce
- 1 (16 ounce) bag fresh coleslaw mix
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 stalks scallion greens chopped for garnish
- boiled rice for serving
Instead of the pre-chopped coleslaw mix, you can use 3 cups chopped cabbage and 1 carrot, peeled and sliced in julienne strips. The author added sesame seeds as a garnish on the finished dish. Feel free to add if desired.
Serving: 1g | Calories: 365kcal | Carbohydrates: 2g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 1739mg | Potassium: 364mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg