Egg Roll Bowls have all the flavors of your favorite Chinese dish but are made without the deep fried wrapper for a healthier, delicious twist on this classic recipe.
We have a weakness for Chinese food around here, especially the East Coast variety, which I am sad to report is almost impossible to find in California. But let's be real, this is probably a good thing since I would likely be ordering in more often if I could find it out here. However this does mean that I am constantly trying to recreate healthier versions of my favorites at home and today we are taking on the traditional egg roll.
Now the first step and probably the most obvious was removing the deep fried shell since it's the main obstacle in making a healthy egg roll. (Can't live without it? Try this skinny baked version.) After that it was just a matter of recreating the filling, which is surprisingly easy. I decided to make mine with ground chicken but you could use ground turkey, lean sausage (delicious!), lean ground pork (traditional), or veggie crumbles for a meatless version. The meat is cooked with onions, garlic, and ginger and then tossed with lots of cabbage, carrots, and a simple soy and rice vinegar sauce. Since I love spicy, I toss in some Sriracha as well, but you can leave that out. Traditionally a touch of sugar is added to the sauce as well but I don't think it needs it. If you like things on the sweet side, add some brown sugar or honey to your sauce. Then in about 15 minutes, dinner is ready.
When it comes to serving this, I usually serve it with a heaping pile of steamed rice or cauliflower rice. It's also delicious wrapped up as a lettuce wrap or eaten directly out of the skillet, which often happens in our house. I have also had in stuffed in warmed tortillas and it makes a pretty amazing Asian inspired taco or burrito.
When you are making Egg Roll Bowls, keep these things in mind:
Looking for more healthy Chinese dishes to make at home:
Here are some tools and products I used when making this recipe.
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