Egg Roll in a Bowl | Retro Recipe Remixes

Brush the bottom of a pan with vegetable oil and lay in the egg roll wrappers, then brush more oil on top.

Use small dishes brushed with vegetable oil to nestle in the wrappers for crispy bowls.

Preheat the oven to 350 degrees Fahrenheit and place both the pan and small dishes in the oven for 10 to 12 minutes.

In a hot pan, add 2 tablespoons of vegetable oil and 2 tablespoons of sesame oil.

Add the sliced whites of 4 green onions, 2 teaspoons of freshly grated ginger, and 1 clove of chopped garlic to the pan.

Cook the aromatics until fragrant, then add 2 tablespoons of soy sauce and cook until the protein is lightly browned.

Add a 15-ounce bag of coleslaw mix and a 5-ounce can of bamboo shoots to the pan with another 2 tablespoons of soy sauce.

Cook for another 3 to 4 minutes until the cabbage wilts, then add another tablespoon of sesame oil and turn off the heat.

Remove the crispy egg roll wrappers from the oven and break them into little pieces, tossing them into the mixture.

Once the crispy bowls are cool, heap the mixture into them and top with sesame seeds, green onions, and hoisin sauce.

Equipment Needed

Spice Level:

Dietary