I’ve been missing Bess Custodio’s egg rolls ever since we moved from California. Whenever she was invited to a pot luck–whether it was for Christmas, the Fourth of July, or no holiday at all–Bess always ordered dozens of egg rolls from some Asian restaurant and brought them on a huge tray. I would invariably eat three or four of them, then I’d will myself to walk to the other side of the room so there’d be enough egg rolls left for the other guests. They were that good.
I’ve tried recreating those savory, crunchy, bundles of deliciousness at home, but I find the idea of rolling and deep-frying them really intimidating, and my few attempts haven’t turned out well. Plus, I wasn’t sure I wanted to put that much work into a side dish, especially one that wasn’t very good for us. I had almost written egg rolls off my recipe wish list when I discovered a creative solution.
Egg Roll Bowls!
This recipe (adapted from this paleo version at Peace Love and Low Carb) is basically egg rolls without the wrappers. Forget driving to the local Asian restaurant for takeout. Forget all the wrapping and deep frying. Just saute the nutritious filling in a skillet, serve it over some easy quinoa-rice, and you’re all set!
To my delight, I found that this egg roll bowl recipe is:
- Super easy
- Much healthier
- Budget friendly
- Really fast (especially if you use pre-shredded cabbage)
- Most importantly, delicious!
The internet likes to call this recipe “crack slaw,” but, um, I don’t love the idea of teaching my impressionable little children that name. So let’s stick with “egg roll bowls,” OK?
What About the Wrapper???
I really enjoyed these deconstructed egg roll bowls, and my family did too. However, there was one tiny thing missing from the experience: the crunchy egg roll wrappers. While I love egg rolls’ savory filling, my favorite part is the crispy, fried-food-is-so-yummy wrapper. Was there a simple way I could include those crunchy wrappers without totally dehealthifying this great recipe?
The Answer: wonton strips. You know, those crispy little guys on the salad dressing aisle, next to the bags of croutons? I sprinkled a few of them atop my cabbage, and my egg-roll-loving heart was at peace.
Of course, this recipe is so flavorful that you don’t strictly need the wonton strips if you don’t want them or can’t find them. They’re a great option, though, if you want a little crunch with your egg roll bowl, or if you’re trying to persuade a picky eater to give it a try.
Tips for Picky Eaters
- Use their favorite kind of ground meat. Pork is traditional, but turkey is healthier, and ground beef would be fine.
- If they’re not fans of cabbage, use less of it the first time. Also, consider using a bag of angel hair cabbage, which is shredded finely and will be less noticeable than big pieces of cabbage. Also, the more you cook the cabbage, the softer and less noticeable it becomes.
- If they’re not used to the strong flavors of soy sauce and vinegar, use less the first few times. If you’re scaling back the cabbage, make sure to use less soy sauce and vinegar too!
- Cut back on the spicy Sriracha. A teaspoon will add flavor without making the dish noticeably spicy. Your mouth might tingle a little after you’ve finished whole bowl, but that’s it. If that’s still too much for someone at your table, feel free to decrease or omit it.
- Let them sprinkle a few wonton strips or sesame seeds on their serving. Kids love to add something special and make their food their own.
Skip the frying. Skip the takeout. Enjoy all the flavor of egg rolls in this lighter, faster recipe that’s perfect for a busy weeknight!
Looking for more quick and easy dinner recipes?
- 1 tablespoon sesame oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 t fresh ginger, minced (or ½ teaspoon ground)
- 1 bunch green onions (white parts chopped, green parts sliced thinly)
- ½ pound ground pork, turkey, or beef
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon black pepper
- 1 teaspoon Sriracha or garlic chili sauce, or to taste
- 14 ounce bag coleslaw mix (or ½ a cabbage, core removed, chopped)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 3 cups hot, cooked quinoa-rice or regular rice
- 2 tablespoons toasted sesame seeds (optional)
- ½ cup wonton strips (optional)
- Heat sesame oil in a large skillet over medium-high heat.
- Add the onion and sauté for a few minutes, until the onions are translucent. Stir in the garlic, ginger, and white portion of the green onions, and sauté one more minute.
- Add the ground meat, salt, black pepper, and Sriracha (if using). Sauté until the meat is cooked through. Drain.
- Add the coleslaw mix, soy sauce, and rice wine vinegar. Sauté until the coleslaw is tender-crisp, about 3 minutes (longer if you like your cabbage softer). Top with green onions.
- Serve over hot rice. Top with sesame seeds and wonton strips, if desired.
Want a meatless version? Try substituting sliced mushrooms for the meat.
My family likes to call the wonton strips "tauntauns," because we're Star Wars geeks.
