Egg Roll Bowls
A quick and satisfying recipe that blends the flavors of classic egg rolls into a comforting bowl dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use whatever chicken you have, be it rotisserie or leftovers.
- 4 cups cabbage, shredded Adds a delightful crunch.
- 1 cup carrots, shredded Brings in flavor and nutrition.
- 3 cloves garlic, minced Essential for flavor.
- 1 tablespoon sesame oil Adds richness.
- 1 teaspoon ginger, minced Adds warmth and spice.
- 3 tablespoons soy sauce Can substitute with tamari for gluten-free.
- 3 green onions, sliced Adds freshness.
- to taste salt and pepper For seasoning.
- sesame seeds for garnish Enhances presentation.
Instructions
Preparation
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and ginger, cooking for 1 minute until fragrant.
- Add shredded cabbage and carrots, sautéing until softened, about 5-7 minutes.
- Stir in the cooked chicken and soy sauce, mixing well.
- Season with salt and pepper to taste.
- Remove from heat and top with sliced green onions and sesame seeds.
- Serve warm in bowls.
Notes
Use fresh ingredients for the best flavor! Don't overcook the veggies; keep them tender but still crisp.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 33gFat: 12gSaturated Fat: 2gSodium: 700mgFiber: 5gSugar: 6g
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