Egg Roll Noodle Bowl

Egg Roll Noodle Bowl

  • Prepare: 15M
  • Cook: 15M
  • Total: 30M
Egg Roll Noodle Bowl

Egg Roll Noodle Bowl

Diets

  • Gluten free

Ingredients

  • Meat

    • 1/2 lb Ground pork
  • Produce

    • 6 cups Cabbage
    • 2 Carrots, shredded (about 2 cups, large
    • 1 Garlic clove
    • 1 tsp Ginger, ground
    • 3 Green onions
  • Condiments

    • 1 tbsp Soy sauce
    • 1 Soy sauce
  • Pasta & Grains

    • 4 oz Rice noodles
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/2 tsp Salt
    • 1/4 tsp Turmeric, ground
  • Oils & Vinegars

    • 1 tbsp Sesame oil
  • Time
  • Prepare: 15M
  • Cook: 15M
  • Total: 30M

Found on

Description

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed version made on the stovetop. —Courtney Stultz, Weir, Kansas

quick, easy, healthy and delicious!

Made this last night to bring for lunch today. It was awesome! I used Cole slaw mix and will be using that from now on. Turned out just perfect.

I also decied that coleslaw was the way to go. Unfortunately the Vietnamese egg rolls my sister-in- law taught me how to make use a rice thread noodle, so thats what I thought this recipe was calling for. Pretty sure theyre not the same. Still it has great flavor. But I am also thinking maybe a side of fried wonton would make it a 5 star.

Made this for our family dinner. the three of us gave it as a keeper. I did substitute coleslaw mix for the cabbage, and the two large carrots were a bit too much, will cut those back a bit. This goes in our file of keepers, I am on a somewhat restricted diet following heart surgery, left out the salt and used low sodium soy sauce. Cargram, my mom used the sweet & sour sauce, she was very pleased with all, but she did request fried wonton wrappers next time ??

Looks like a good recipe for me to try. For those who think something is missing~~I wonder if it isnt because egg rolls are usually served with a mustard or sweet sauce, so perhaps some of one or the other might either be added or served on the side.

Genius! I too dont want the trouble of making them besides I want to know what Im eating

So easy, delicious, and lower in fat than fried egg rolls too. I cut up some cooked salad shrimp and tossed them in as well. Great recipe!

We really enjoyed this dish. It has great flavor and is quick and easy to make. Thanks for sharing.

We love this recipe. Ive made it a couple times now....the second time, I cheated and used coleslaw mix. It worked great!

I ground my own pork to make this dish and it was worth it!! Very tasty!

Ingredients

  • 1 tablespoon sesame oil
  • 1/2 pound ground pork
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 2 large carrots, shredded (about 2 cups)
  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • Additional soy sauce, optional

Directions

  • Directions In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Yield: 4 servings. Originally published as Egg Roll Noodle Bowl in Simple & Delicious April/May 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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  • Cook Time:
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Title:

Egg Roll Noodle Bowl

Descrition:

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed version made on the stove top. —Courtney Stultz, Weir, Kansas

Egg Roll Noodle Bowl

  • Meat

    • 1/2 lb Ground pork
  • Produce

    • 6 cups Cabbage
    • 2 Carrots, shredded (about 2 cups, large
    • 1 Garlic clove
    • 1 tsp Ginger, ground
    • 3 Green onions
  • Condiments

    • 1 tbsp Soy sauce
    • 1 Soy sauce
  • Pasta & Grains

    • 4 oz Rice noodles
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/2 tsp Salt
    • 1/4 tsp Turmeric, ground
  • Oils & Vinegars

    • 1 tbsp Sesame oil

The first person this recipe

tasteofhome.com

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Found on tasteofhome.com

Taste of Home

Egg Roll Noodle Bowl

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed version made on the stove top. —Courtney Stultz, Weir, Kansas