Spring Roll Bowl
Spring Roll Bowl
I was excited when I found the recipe for this bowl on Pinch of Yum because I think it’s an original idea for a bowl. On Pinch of Yum she called it an egg roll bowl, and I realized I didn’t know the difference between egg rolls and spring rolls. According to the first result on Google, egg rolls are deep fried while spring rolls are not. As there was nothing deep fried in this bowl, spring roll bowl sounded like a more accurate name to describe its taste. This bowl is full of flavour and crunch, but is also a filling and healthy meal.
INGREDIENTS
1 cup brown rice
1 tbsp. sesame oil
1 tsp. chopped garlic
1 tsp. shredded ginger
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. cayenne
3 tbsp. soy sauce
1 lb. ground pork
2 cups broccoli coleslaw
3 large carrots
2 green onions
YIELD
4 servings
TIME
Prep - 5 minutes
Cook - 20 minutes
Assemble - 2 minutes
TOOLS
Large skillet
DIRECTIONS
Cook rice according to directions on box. Set aside.
Thinly slice carrots. Chop green onions. Set aside.
Heat sesame oil in a large skillet over medium heat. Add garlic and saute for 2 minutes, add ginger and saute for another minute.
Add cinnamon, cloves, cayenne, and pork. Break the meat apart with a wooden spoon. Saute until meat is brown and cooked through, for about 8 minutes. Drain some of the fat from the pan.
Add the coleslaw mix and carrots. Cook for about 5 minutes, until vegetables are tender, but still crunchy.
Serve the pork and vegetable mix over brown rice. Top with green onions and Sriracha if you like spicy food!
ADAPTATIONS
The original recipe calls for Chinese 5 Spice, which I don’t have. I made a similar mixture with the spices listed above of spices I think most kitchens have. If you have Chinese 5 Spice, you can sub 1 tsp. of it for all the spices listed above.
This recipe was adapted from Pinch of Yum.
