Inside Out Egg Roll Bowl
This is basically all the good stuff from egg rolls without the frying - seasoned ground chicken, crunchy vegetables, and that tangy hot mustard on the side. Takes about 30 minutes and feels way more satisfying than takeout.
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Ingredients
Egg Roll Bowl
- 2 Tbsp canola oil
- 1 1/2 lbs ground chicken
- 1 medium yellow onion diced small
- 1 Tbsp fresh ginger minced
- 6 cloves garlic minced
- 1 lb green cabbage ~3/4 of a small head, shredded
- 3 cups shredded carrots
- 6 green onions sliced thin
- 1 1/2 Tbsp rice wine
- 3 Tbsp soy sauce divided
- 1 Tbsp toasted sesame oil
- Salt and pepper to taste
Hot Mustard
- 1 1/2 Tbsp Coleman’s mustard powder
- 1 Tbsp hot water
- 3/4 tsp canola oil
- 2 tsp rice vinegar
- 1/2 tsp white granulated sugar
- 1/4 tsp white pepper
- Pinch salt
Instructions
- Heat oil in large skillet over medium-high heat.
- Add ground chicken and cook 5-6 minutes, stirring frequently, until no longer pink.
- Drain excess liquid.
- Add diced onion, garlic, and ginger; stir constantly for 1 minute.
- Stir in rice wine, 2 Tbsp soy sauce, and sesame oil; cook 1 minute.
- Add shredded cabbage and carrots; cook 2-3 minutes, stirring occasionally, until tender-crisp.
- Stir in remaining 1 Tbsp soy sauce and season with salt and pepper.
- Add sliced green onions and stir to combine.
- Whisk mustard powder and hot water together in small bowl until smooth.
- Add oil, rice vinegar, sugar, salt, and white pepper to mustard mixture; whisk until combined.
- Cover mustard and let steep 10-15 minutes.
- Divide egg roll mixture into bowls and serve with hot mustard on the side.
Notes
Mustard is potent; start with a small amount and adjust to taste. Add hot water to mustard 1 tsp at a time if too thick.
Tried this recipe?Leave a comment below & let me know!