Chinese takeout, no matter what i order it seems like i always add an egg roll at the last minute.
I mean who doesn't love a good egg roll?
So let me share with you a dish that we recently came up with that has everything we love about egg rolls, without all the work.
We start by saut?ing some ground pork in a skillet, crumbling it as it cooks.
While that finishes up, we mix together some soy sauce, garlic powder, a bit of ground ginger, and some black pepper.
Once the pork is cooked, we add in a bag of coleslaw mix, some cut scallions, the soy sauce mixture and our secret ingredient .
Thai chili sauce.
We'll let this cook for a few minutes until the cabbage starts to soften up.
Now rather than rolling the mixture in egg roll skins and frying them, we simply serve it in a bowl topped with some crispy fried noodles or if we really want to go all out, how about pan frying some wonton skins to serve right along with it.
There you have it, the taste and the crunch of egg rolls, served up in a bowl for a novel twist.
And whether you serve this for a hearty lunch or a fun- change-of-pace dinner, you can't miss.
As always, the recipe for our, "egg roll in a bowl," is online now.
I'm howard in the mr. food test kitchen, where today we found a "hen hao" way, (that means very good in chinese), or as we say..."ooh it's so good!!"