Eggroll Bowl

 Delicious Eggroll Bowls

Eggroll Bowls

$9.00 (Without bowls). $14.00 with.

Serves 8

 

This is not only a great comfort food, the filling freezes well. I will include my recipe for duck sauce, but feel free to buy it off the shelf.

 

To make this meal less costly, you can eliminate the bowl portion and replace with bagged chow Mein noodles.

 

Ingredients

 

For Filling

One pound ground pork or chicken

One bag prepackaged Coleslaw

Rice (Par cooked, frozen instant, whatever you prefer)

1 teaspoon minced garlic

½ teaspoon minced garlic

1 cup chicken broth

3 Tablespoon Soy sauce

3 Tablespoons Teriyaki

1 tablespoon rice vinegar

1 Tablespoon Brown Sugar

2 Tablespoon Butter

1 Tablespoon Olive oil

¼ teaspoon garlic salt

¼ teaspoon pepper

 

For Bowls

Eggroll Wrappers

Muffin Tin

One egg

2 tablespoons of water

Cooking spray or olive oil spray (Preferred)

 

 

Duck Sauce

½ cup Apricot jam or preserves

3 tablespoons low sodium soy sauce

2 tablespoons of rice vinegar

1 teaspoon garlic salt.

 

Directions

In a small bowl, mix all duck sauce ingredients and place in fridge for at least one hour.

 

If using a rice cooker, start your rice.

 

On medium to high heat, add olive oil, garlic, to pan.

One fragrant, add ground pork or chicken. Break it constantly while cooking.

When meat is partly brown add garlic salt and pepper.

Once meat is cook (Very little fat no need to drain) add coleslaw mix and stir until brown.

Lower heat to medium, add chicken broth and butter until simmering and cabbage becomes soft.

Add remaining ingredients, put on very low heat and allow to simmer 15 minutes.

Make Egg roll bowls while simmering

 

Egg Roll Bowls.

Preheat oven 350

Turn over a muffin pan and spray the outside of the cups.

Egg Wash each egg roll wrapper and placed over the exterior muffin pan. Use water on your fingertips to mold and hold if needed.

Give a quick cooking spray to the outside.

Bake in oven until golden brown and crispy (!0 minutes)