Egg Roll in a Bowl
These egg roll bowls are a convenient, flavorful way to enjoy the same taste as an egg roll, but without the hassle of wrapping and frying. Serves 3-4. Note from Scott: In an episode called “Food Under Wraps”, Martin Yan of Yan Can Cook toured a facility that makes 6,000 egg rolls an hour! I can't match that output, but in this showstopping recipe, instead of wrapping your ingredients in a crispy shell, they are mixed together and served in a bowl — made out of a wonton or egg roll wrapper.
Recipe Ingredients
- - 8 oz. tempeh, crumbled (You can use any protein: pork, beef, turkey, and tofu are all easily substituted.)
- - 16 oz. coleslaw mix (If you can only find 14 or 15-oz. bags, those will work. Mixes that contain green cabbage and carrots work best. The purple cabbage is fine, but I find it bitter.)
- - 4 green onions (whites and greens divided)
- - 2 teaspoons fresh ginger (finely grated)
- - 1 clove garlic (chopped)
- - 1 can of bamboo shoots (5 oz, drained and chopped)
- - 3-4 tablespoons sesame oil (divided)
- - 2 tablespoons + 1 teaspoon vegetable oil (divided)
- - 3-4 tablespoons soy sauce (divided)
- - 4 egg roll wrappers
- - Sesame seeds (optional)
- - Hoisin sauce (optional)
Recipe Instructions
- Over medium heat, add 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil to a pan.
- Once you smell the sesame oil, add tempeh (or your protein), whites of the green onion (chopped), garlic, ginger, and 2 tablespoons of soy sauce.
- Sauté for 5-7 minutes or until tempeh (or your protein) is lightly browned.
- Add slaw mix and bamboo shoots.
- Sauté for 2-3 minutes and add another 1-2 tablespoons soy sauce.
- Sauté for 2-3 minutes and add another tablespoon of sesame oil if needed. Shut off the heat. This part is done.
- To make the “croutons”, brush both sides of the egg roll wrappers with vegetable oil.
- Bake in a 350-degree oven for 10-12 minutes or until lightly browned.
- Once they’re cool, break them into bite-sized pieces and mix them into your egg roll in a bowl.
- Top with the green onions (green parts, chopped), and sesame seeds, and a little hoisin sauce if you’d like.
Egg Roll Shells:
- If you’d like to make shells to serve your egg roll mixture in, brush vegetable oil onto both sides of the egg roll wrappers.
- Nestle the wrapper into a shallow ramekin. I use ones that are 4x4 inches and about 2 inches deep. Small, round ramekins and muffin cups will work too. Your serving sizes will just be smaller.
- Bake for 10-12 minutes in a 350 degree oven or until lightly brown.
- Let the shells cool completely before loading in the mixture.