Pork Egg Roll – 2 Ways

There is a big movement right now to leave out the carbs and eat foods out of a bowl. I gotta say I am a big fan of food in bowls. I am definitely from the mindset that food should mix…my kids would gasp.

I found this recipe on one of my many bouts of eating right and trying to lose weight. I guess those forays are good for something – a collection of yummy recipes. Although, I made a little adjustment…..I added the egg roll wrapper back in. I love Pork Egg Roll in a Bowl, but I was just too curious about wrapping an egg roll to not give it a whirl.

I only made a few egg rolls though – because I still love my food in bowls. So, here we go with Pork Egg Roll – 2 ways – with and without the wrapper. Oh, and as always, I tweaked it a bit….

Ingredients:

  • 2 Tbsp sesame oil
  • 3 cloves garlic or a few spoonfuls from a jar (I am all about making things easier and this recipe is fine to use jar garlic)
  • 1/2 cup diced onion
  • 5 green onions, sliced
  • 1 pound ground turkey
  • 1/2 tsp fresh ground ginger (or more….I love ginger)
  • salt and pepper to taste (I hardly use any – the aminos have enough saltiness)
  • 1 Tbsp sriracha (if you have sensitive taste buds, feel free to omit)
  • 14 ounce bag of coleslaw mix or rainbow slaw or broccoli slaw – whatever!
  • 3 Tbsp Coconut Aminos or Liquid Aminos (liquid aminos are saltier – so be careful)
  • 1 Tbsp rice vinegar
  • 2 Tbsp toasted sesame seeds

Let’s get cooking.

I made this recipe because I had leftover cabbage and carrots from our highly successful St Patrick’s Day corned beef and cabbage dinner. So, I chopped up the cabbage, the carrots and the stems of some broccoli to add in – who knows how much I added – maybe a bit more than usual. I honestly don’t measure anything in this recipe because it is just so easy to make and so forgiving. Have fun with it.

Heat up the sesame oil in a skillet over medium heat.

Add garlic and onions and saute until translucent.

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Add pork, ginger, sriracha and salt and pepper and saute until the pork is cooked through.

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Hey – Let’s talk about ginger for a second – I never have fresh ginger on hand for when I decide to make a recipe, honestly who does? Instead, I peel ginger when I do have it and freeze it in small chunks. Then when I want some fresh ginger, I take out of the freezer and grate it frozen. It’s actually easier to grate this way! Or, you can just purchase one of those tubes of grated ginger if you’d rather, but the frozen method is better for our environment and will last longer. Goodness it smells amazing

OK, back to the recipe – once the pork is cooked, add your veggie mix – homemade or from the bag. Add the coconut or liquid aminos (or soy sauce) and your rice vinegar. Give it a stir and let the veggies cook until tender. Because I added so many veggies, I put a lid on my skillet to help the thicker veggies cook faster.

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That’s it for your Pork Egg Roll in a Bowl – sprinkle some sesame seeds on top and grab your chopsticks.

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Now, let’s move on to the actual Pork Egg Rolls. I have never made egg rolls before, but I figured, what the hell, let’s try it! I bought egg roll wrappers in the produce section at my local grocery store. There are a ton of them in a package, so be prepared to make alot of egg rolls or freeze the leftovers for another time. I only wanted to try a few and keep my egg roll in a bowl as well, so I packaged and froze the leftovers.

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The procedure of how to wrap is on the egg wrapper packaging – it’s basically like folding an envelope. Once you place the filling, wrap them up and place them on a sheet pan, then brush them with a little olive oil and throw them in the oven at 400 degrees for 10-12 minutes.

They look delicious….let’s try them! MMMMMMM….go make these babies – they are good BOTH ways.

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