bailey

Name: Egg Roll In A Bowl
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: Dorot Gardens Crushed Ginger; Bluebonnet Nutrition Vegetable Oil Sticks; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Water Chestnuts in Water, Whole; al fresco Ground Chicken, Seasoned, Italian Style; O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose; Signature Farms Coleslaw, Angel Hair; Boskovich Green Onions; Nasoya Won Ton Wraps, Vegan; Shirakiku Rice, Cooked

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Egg Roll In A Bowl

Serves 420 mins prep

A quick and delicious deconstructed version of an egg roll made with ground chicken, coleslaw mix, and water chestnuts. Seasoned with coconut aminos and ground ginger, it's a flavorful and easy dish to make, perfect for a light dinner or snack.

0 servings

What you need

tsp ground ginger

Bluebonnet Nutrition Vegetable Oil Sticks

tbsp vegetable oil

pinch salt

pinch black pepper

SIGNATURE SELECTS Water Chestnuts in Water, Whole

tbsp coconut aminos

bunch green onion

Instructions

1. Heat the oil in a very large skillet or wok over medium-high heat until hot.

2. Cook the ground chicken until browned with no pink remaining. Turn off the heat, drain excess fat if needed, and return the skillet to the heat.

3. Add the chopped water chestnuts and mix.

4. Stir the coleslaw mix into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, about 3-5 minutes.

5. Add the coconut aminos and ground ginger and cook for 1 more minute.

6. Season with salt and pepper to taste.

7. Sprinkle with optional toppings like green onions and wonton strips, if desired.

8. Serve on its own or over ready-made rice. Enjoy!