Deconstructed Egg Roll

Deconstructed Egg Rolls

The deconstructed egg roll is everything you like about these delicious appetizers but served as a meal. Pork, vegetables, and seasonings are mixed together for a hearty dish.

This dish is much easier, and healthier than traditional egg rolls. No need to fumble around with delicate egg roll wrappers and no deep-frying involved.

You can mix and match the vegetables you put in the dish. Try adding well-drained water chestnuts, bean sprouts, or coleslaw mix (instead of chopping carrots and cabbage).

Deconstructed Egg Roll Recipe

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Deconstructed Egg Rolls
The deconstructed egg roll is everything you like about these delicious appetizers but served as a meal. Pork, vegetables, and seasonings are mixed together for a hearty dish.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 4 Servings
CourseLunch
InfluenceAsian
DifficultySeasoned
MethodSauté

Ingredients

  • 2 tablespoons sesame oil
  • 1 pound ground pork
  • 3 cloves garlic minced
  • 1/2 inch ginger peeled and minced
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons rice wine vinegar
  • 3 carrots peeled and grated
  • 4 cups shredded cabbage
  • 1/3 cup green onions chopped
  • hot sauce to taste

Equipment

  • skillet

Directions

  • Heat a large skillet over medium-high heat. Add the oil and pork and cook until the pork is well-crumbled and no longer pink.
  • Stir in the garlic, ginger, soy sauce, and rice wine vinegar. Cook until fragrant, about 3 minutes.
  • Add the carrots and cabbage and cook until the cabbage is just wilted about 5 minutes.
  • Serve sprinkled with green onions and hot sauce.

Nutritional Information

Sodium: 612mgCalcium: 71mgVitamin C: 31mgVitamin A: 7803IUSugar: 5gFiber: 3gPotassium: 646mgCholesterol: 82mgCalories: 410kcalMonounsaturated Fat: 14gPolyunsaturated Fat: 5gSaturated Fat: 10gFat: 31gProtein: 22gCarbohydrates: 10gIron: 2mg

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Mark Lambert 6 times BBQ Champion and Bush Cooking recipe contributor

About Mark Lambert

Mark Lambert has been competing in barbecue for almost two decades. during this time he has gone from backyard to multi-time World Champion.

Learn more about Mark Lambert
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