Egg Roll in a Bowl @vmburns #recipe #giveaway

 vmburns: Last year, Lucy Burdette posted a recipe for Egg Roll in a Bowl, so I wasn't sure if I should post another recipe, but since Lucy's recipe used ground turkey and was slightly different, I decided to go ahead. I adapted this recipe from one I found at WholeNewMom.com. That recipe was not only Keto friendly, but gluten-free, and easily adaptable for paleo, AIP, Whole30, and vegan, That's a lot of expectations for one meal, but okay. I don't claim any of those good things for the recipe below. Don't judge. I'm all about taste and what ingredients I have on hand. 

I made this recipe during the holidays. You may be wondering, why I would choose a recipe for egg roll in a bowl for the holidays. When my niece and nephew were young, my mom used to call and ask me to come over on Christmas Eve to wrap their presents and put them under the tree. So, every Christmas Eve, I wrapped presents. Then, I would order Chinese takeout and go home and spend the evening watching all of the sappy, nostalgic Christmas movies like Miracle on 34th Street, The Grinch Who Stole Christmas (original cartoon version), and Scrooge. My niece and nephew are grown with children of their own and my mom is no longer here, but I still enjoy my tradition. The next time I make this recipe, I will scale back on the red pepper flakes, but otherwise, I enjoyed it. I hope you will, too.

EGG ROLL IN A BOWL

INGREDIENTS

1 lb ground beef (you could use turkey or skip the meat if you're so inclined)

1 onion, finely chopped

2 Tablespoons Sesame Oil

2 Teaspoons ground ginger

1/2 Teaspoon ground black pepper

1 Teaspoon salt

1 Teaspoon minced garlic

1/2 Teaspoon Maple Syrup (you can also use sugar)

1/2 Cup beef broth

1 bag of shredded coleslaw (I liked the tri-color slaw)

2 Tablespoons white wine

4 Teaspoons soy sauce

1/2 Teaspoon crushed red pepper flakes (optional)

Green Onion for garnish (Optional)

INSTRUCTIONS

1. Place chopped onions in a large skillet and cook for several moments to soften. Then, add ground beef and cook until browned.

   

   
   
2. Drain the grease and return the meat and onions to the skillet.
3. Add the garlic, and sesame oil and cook on medium for 2-3 minutes. Be careful not to burn the garlic.
4. Add the spices, maple syrup, red pepper, wine, and beef broth and stir to combine.

   

   
   
5. Add the cabbage and stir until the cabbage starts to wilt. If you like your vegetables crunchy, this will only take 2-3 minutes. I loved the colorful tri-color coleslaw, but you can use plain cabbage and carrots or whatever you have.

   

   
   
6. Add soy sauce. Or, skip this step and add it at the end according to your taste.  

   

   
   
7. Garnish with chopped green onions and serve over rice or noodles (I used Ramen noodles). A little Sweet and Sour sauce add the perfect touch of sweetness.

   

   
   

READERS: When I made this recipe, I served it over noodles instead of rice. When you order Chinese food, what's your preference? Rice or Noodles? Let me know in the comments for a chance to win a copy of MURDER IS A PIECE OF CAKE the second book in the Baker Street Mystery Series (US Only). Please remember to include your email address if you want to be included in the giveaway. 

MURDER IS A PIECE OF CAKE

With small-town New Bison’s Spring Festival just around the corner, the pressure is on Maddy to continue her late great-aunt Octavia’s legacy. That means scoring the top prize and transforming Baby Cakes into Southwest Michigan’s must-visit bakery, even though her inexperience in the kitchen brings nightmares of humiliating tagged photos and scathing reviews.
 
There’s another reason for lost beauty sleep. A second bakery is opening in town under the ownership of CJ Davenport, a shrewd investor with a reputation for sabotaging anyone who gets in his way. And savvy, flashy Maddy tops his list. It’s a sticky spot to be in—more so when Davenport turns up dead with a Baby Cakes knife stuck in his back.

BUY LINK

Egg Roll in a Bowl @LucyBurdette @OnceUponaChef

LUCY BURDETTE: I spotted this recipe on one of my go-to cooking blogs, Once Upon a Chef. Many years ago I made actual egg rolls, stuffing the wrappers with prepared vegetables and meat and frying them. They were delicious, but was quite a production, one that I haven't repeated. I seem to remember we cooked an entire Chinese dinner that night, and the egg rolls were only one small bit of it. 

This recipe is much, much easier than making egg rolls, but it tastes just like an egg roll. You can adjust ingredients according to your taste. I used ground turkey rather than pork and added more color with carrots and peppers.

Ingredients

• 1 tablespoon vegetable or olive oil

• 1 bunch scallions, thinly sliced

• 1½ tablespoons finely chopped fresh ginger

• 3 cloves garlic, minced

• 1 pound ground turkey

• 1/2 cabbage, shredded 

• Red pepper, sliced lengthwise

• 1-2 carrots, cut into match sticks

• 2-3 tbsp soy sauce

• 3 tablespoons sweet and sour sauce, plus more for serving 

• ½ teaspoon toasted sesame oil

• ⅓ cup unsalted cashews, chopped

• Ribboned basil for garnish

• Rice, for serving 

• Snow peas, if available

Prepare the vegetables by slicing scallions, chopping ginger and garlic, shredding cabbage, slicing red pepper, and cutting the carrots into matchsticks. 

Stir fry the scallions, garlic, and ginger in a little oil, then add the turkey and brown that.

Then add the vegetables up until cabbage. 

Stir fry this for a few minutes and when everything is getting soft, add the sweet and sour sauce, the sesame oil, and the soy sauce. Layer the shredded cabbage on top and cover the pan with a lid. Simmer until everything is soft. 

Serve on white rice with basil for garnish and extra soy sauce and sweet and sour sauce on the side. You’ll be pleasantly surprised about how much this tastes like an egg roll!

 Lucy Burdette writes the Key West food critic mystery series. A DISH TO DIE FOR is on bookshelves right now. A CLUE IN THE CRUMBS will be published August 8, 2023. 

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