Egg Roll In A Bowl with Wonton Chips

This is a quick and light meal that is great for lunch or dinner.

 

 

 

 

 

1 lb ground pork (chicken, turkey or beef would be good, too)

1-2 TBS sesame oil

1 TBS soy sauce

1 TBS garlic powder

1 TBS ground ginger

1/2 tsp black pepper

1/2 tsp salt

1/4 to 1/2 cup broth (you can use chicken, vegetable or bone broth)

1 bag pre-shredded coleslaw mix (I like the tri-color mix that includes carrots and red cabbage)

I also added extra shredded carrots

In a large skillet, brown the ground pork in the sesame oil. Add the soy sauce and seasonings. Taste and adjust seasonings to your liking.  When browned, drain off the excess oil if you used ground beef.  No need to drain if you used a lean meat such as pork, chicken or turkey.  

 

Stir the broth into the meat mixture. Cook for a couple minutes until heated.  On top of the meat mixture, place the coleslaw mix and additional carrots if you are using. Place a lid on top of the skillet and let the cabbage wilt a bit.  This will only take a couple minutes.   Gently stir the meat mixture and cabbage mix to combine.

Place mixture in a bowl. You may sprinkle red pepper flakes on top for an added kick.

Wonton Chips

1 pkg egg roll wrappers, cut into strips (I did not use the entire package, just cut what you need and freeze the rest)

vegetable oil or olive oil

salt

 

Preheat oven to 400F.  Cut the egg roll wrappers into strips and brush with olive or vegetable oil.  I prefer the egg roll wrappers because they are sturdier than wonton wrappers.  They are better for scooping.

Bake in a preheated oven for 4 - 5 minutes until browned.  Watch carefully because these burn very quickly. Ask me how I know! :)  Remove from the oven and sprinkle with salt.

 

 

Serves: 4

 

Janice