Egg Roll in a Bowl
This has been in our meal rotation for years now! It’s so yummy, really easy to make, and keeps well as a make-ahead meal if you want to have extra for leftovers during the week.
Honestly, the peanut sauce totally makes it! Try it out and let me know how you like it in the comments! I’ve served it over rice and rice noodles, which are both equally delicious options here.
Recipe makes 4 servings
Ingredients
BOWL
1 tbsp olive oil
1 lb. ground chicken, beef, or pork
¼ tsp salt
¼ tsp white pepper
1 tbsp Worcestershire sauce
3 scallions, thinly sliced - white & green parts separated
3 garlic cloves, minced
1 tbsp ginger, grated
1 shallot, thinly sliced
4 oz shiitake mushrooms, thinly sliced
2 cups purple cabbage, shredded
2 large carrots, grated
Optional: 1 cup rice, uncooked
¼ cup peanuts, toasted
SAUCE
¼ cup peanut butter
3-4 tbsp light coconut milk or almond milk
3 tbsp tamari or coconut aminos
1 tbsp ginger
½ tbsp sesame oil
Optional: ½ tbsp sriracha or ¼ tsp red pepper flakes
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, salt, white pepper, and Worcestershire sauce. Cook, breaking up the meat, until it begins to brown on the outside, about 3-4 minutes.
Add the garlic, ginger, shallots, and white part of the scallions. Cook until softened, about 2-3 minutes.
Add the mushrooms and cook until soft, another 2-3 minutes.
Turn off the heat and stir in the shredded purple cabbage and carrots.
If using rice, cook it according to its directions.
Combine all sauce ingredients except the water in a blender and blend until smooth. If the sauce is too thick, add water 1 tbsp at a time until it reaches your desired consistency (not too thick or watery - able to be drizzled on top of the bowl). If the sauce is too thin, add 1 tbsp of nut butter at a time.
Serve the bowl mixture over rice or just in a bowl drizzled with the sauce. Top with toasted peanuts and sliced green part of the scallions.
