egg roll in a bowl!

This is an absolute keeper! It’s our new go-to meal, and the leftovers are even more delicious.

If you chop up all your veggies and keep them separate in the fridge, you can make this dish over and over when you need a quick lunch. Or you can change it up and turn it into a salad. Just heat up and pour over fresh spinach.

As usual, my favorite dishes are the flexible ones. I like to buy the prettiest produce at the grocery store, and not worry too much about how I’m going to use them. Your typical egg roll flavors will include cabbage, but I didn’t have any this time. That didn’t stop us from eating this dish 3 times in the past 24 hours!

A word about Asian cooking: if you have the right pantry staples, it’s so easy. It might feel like a bit of an investment at the beginning, but most asian cooking staples last forever in your fridge or pantry.

Here’s a list of great asian cooking staples that I try to always have handy:

  1. Tamari Sauce (that’s gluten free soy sauce). Sometimes I get coconut aminos to avoid soy, but I think soy is not bothering me too much.
  2. Toasted Sesame Oil. The hub doesn’t like this flavor, and it is a little strong, so use a very, very small amount of it in your cooking. A small bottle will last a long time.
  3. Rice Wine Vinegar. So versatile and so good.
  4. Fish Sauce. It turns everything from pretty good to AMAZING. You won’t believe this, but adding a few dashes of fish sauce to browned meat just makes it taste more beefy, more meaty. I can’t describe it. It’s a miracle worker.
  5. Garlic and Ginger. Did you know that you can peel garlic cloves and pieces of ginger, and store them in your freezer in the same ziplock bag? Then just pop a couple out and let them defrost, and you always have fresh aromatics! Yahoo!
  6. Sambal Oelek. The best hot pepper garlic paste out there. Use as a topping and you might not even need to use garlic in your cooking.
  7. Sesame Seeds. I love a mixture of toasted sesame seeds and black sesame seeds.

There are other ingredients you can use, but these really do the trick.

Here’s the recipe for this awesome and versatile dish. I’ve purposely not added any measurements because I want you to feel free to use as much and as little as you want. And any veggies. Not just the ones I listed. Think about the flavors you love in egg rolls.

Egg Roll in a Bowl


Use a large skillet or wok for this recipe.

    Spray the pan with some natural cooking spray, or add a little butter or oil. Brown your ground meat (any kind you want). You can also use any kind of meat substitute.

      After the meat is browned, add a few dashes of fish oil and soy sauce, to taste. Remove the meat from the pan.

        Add a little more oil or butter to the pan (I like a mixture of avocado oil and toasted sesame oil) and drop in your onions. Then your garlic and mushrooms. Let them all get brown.

          Next, add the peppers and carrots and any other hearty veggies you're using (don't add any green veggies yet).

            All of that will take about 5 minutes!

              Now you can add your browned meat to the pan and toss.

                Here's where you add all those delicious Asian flavors ~ ground fresh ginger, more fish sauce and soy sauce, a splash of rice wine vinegar, one teaspoon sugar to bring out the sweetness, some beef or veggie broth to make it more saucy, and anything else you like in your Asian flavors.

                  Add your green veggies in now! Chopped spinach, cilantro, edamame, broccoli, you name it! Green it up!

                    Serve topped with toasted sesame seeds and Sambal Oelek, if you like!

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