Weeknight Egg Roll Bowls

theviewfromgreatisland.com

Brenda

WW member

subheading: SAUCE:

3 Tbsp soy sauce

1 Tbsp hoisin sauce

1 Tbsp rice wine vinegar

1 tsp chili paste (or more to taste)

subheading: EGG ROLL BOWL:

peanut oil or other neutral vegetable oil

1 lb ground pork

½ tsp 5 spice powder

2 tsp hoisin sauce

2 tsp soy sauce (I love Tamari)

1 tsp mirin (Japanese cooking wine)

salt

1 medium onion, peeled, halved, and finely sliced

3 cloves garlic, minced

1 Tbsp grated ginger (or more to taste)

3 cups finely shredded Savoy or green cabbage

2 cups finely shredded red cabbage

2 stalks celery, thinly sliced

1 cup (heaping) snap peas or pea pods, sliced lengthwise.

1 cup (heaping) bean sprouts

1 cup sliced green onion

1 large carrot, shredded

subheading: FRIED WONTON SPRIPS (OPTIONAL):

egg roll or wonton wrappers (they are the same thing, just in different sizes.)

vegetable oil for frying

Directions at theviewfromgreatisland.com

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