Egg Roll in a Bowl
I’ve made this recipe a couple of times now and really enjoy it. I’ve adapted it to my family’s tastes, but it’s super versatile. Feel free to add whatever veggies you like such as cauliflower, corn, mushrooms, zucchini, etc. Also, if you want to make it easier then try a bag of pre-shredded coleslaw mix in place of the cabbage and carrots.
How to Make Egg Roll in a Bowl:
Shred vegetables (I used a food processor for the carrots, onion and pepper).
Add oil, vinegar, salt and pepper to a LARGE stockpot (Mine was 6 quarts).
Add vegetables to stockpot and sauté over medium heat for 6-8 minutes or until veggies start to get tender.
Cook ground beef.
Add soy sauce and browned ground beef to veggie mixture. Sauté for another 6-8 minutes or until veggies are cooked to your preference.
Egg Roll in a Bowl
Ingredients
- 3 tbsp oil
- 3 tbsp rice vinegar
- salt & pepper to taste
- 4 medium carrots
- 1 red pepper
- 1 onion
- 1 medium head cabbage
- 1 lb ground beef
- 1/3 cup soy sauce
- green onion optional
Instructions
- Shred vegetables (I used a food processor for the carrots, onion and pepper).
- Add oil, vinegar, salt and pepper to a LARGE stockpot (Mine was 6 quarts).
- Add vegetables to stockpot and sauté over medium heat for 6-8 minutes or until veggies start to get tender.
- Cook ground beef.
- Add soy sauce and browned ground beef to veggie mixture. Sauté for another 6-8 minutes or until veggies are cooked to your preference.
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