Ingredients (~6 servings)
Egg Roll Bowl
- 2 Tbsp canola oil
- 1 1/2 lbs ground chicken
- 1 medium yellow onion, diced small
- 1 Tbsp fresh ginger, minced
- 6 cloves garlic, minced
- 1 lb green cabbage (~3/4 of a small head), shredded
- 3 cups shredded carrots
- 6 green onions, sliced thin
- 1 1/2 Tbsp rice wine
- 3 Tbsp soy sauce (divided)
- 1 Tbsp toasted sesame oil
- Salt and pepper to taste
Hot Mustard
- 1 1/2 Tbsp Coleman’s mustard powder
- 1 Tbsp hot water
- 3/4 tsp canola oil
- 2 tsp rice vinegar
- 1/2 tsp white granulated sugar
- 1/4 tsp white pepper
- Pinch of salt
Brown the Ground Chicken
Heat the oil in a large skillet over medium-high heat.
Add the ground chicken and cook, stirring frequently, until no longer pink – this usually takes ~5-6 minutes.
The chicken will release some liquid at first; just keep stirring and it’ll cook off.
Drain any excess liquid and return the meat to the pan.
Add the Aromatics
Add the diced onion, garlic, and ginger to the pan with the chicken.
Stir constantly for ~1 minute – you want the garlic fragrant but not browned.
The onions will start to soften but won’t be fully cooked yet.
Build the Base Flavors
Stir in the rice wine, 2 Tbsp of the soy sauce, and sesame oil.
Cook for 1 more minute, stirring occasionally.
The rice wine will deglaze any browned bits from the bottom of the pan.
Add the Vegetables
Add the shredded cabbage and carrots to the pan.
Cook for ~2-3 minutes, stirring occasionally, until the vegetables are tender but still have some bite.
The cabbage will wilt down significantly – don’t worry if it looks like too much at first.
Stir in the remaining 1 Tbsp soy sauce and season with salt and pepper to taste.
Add the sliced green onions and stir just to combine.
Make the Hot Mustard
In a small bowl, whisk together the mustard powder and hot water until smooth.
The mixture will be thick at first but will loosen as you whisk.
Add the oil, rice vinegar, sugar, salt, and white pepper; whisk until combined.
Cover and let steep for ~10-15 minutes to develop the heat.
If it’s too thick after steeping, add more hot water 1 tsp at a time until you reach your desired consistency.
Serve
Divide the egg roll mixture between bowls and serve with the hot mustard on the side.
The mustard is potent – start with a small amount and adjust from there.
Inside Out Egg Roll Bowl
Ingredients
Egg Roll Bowl
- 2 Tbsp canola oil
- 1 1/2 lbs ground chicken
- 1 medium yellow onion diced small
- 1 Tbsp fresh ginger minced
- 6 cloves garlic minced
- 1 lb green cabbage ~3/4 of a small head, shredded
- 3 cups shredded carrots
- 6 green onions sliced thin
- 1 1/2 Tbsp rice wine
- 3 Tbsp soy sauce divided
- 1 Tbsp toasted sesame oil
- Salt and pepper to taste
Hot Mustard
- 1 1/2 Tbsp Coleman’s mustard powder
- 1 Tbsp hot water
- 3/4 tsp canola oil
- 2 tsp rice vinegar
- 1/2 tsp white granulated sugar
- 1/4 tsp white pepper
- Pinch salt
Instructions
- Heat canola oil in a large skillet over medium-high heat.
- Add ground chicken and cook 5-6 minutes until no longer pink, stirring frequently.
- Drain excess liquid and return chicken to pan.
- Add onion, garlic, and ginger and stir constantly for 1 minute.
- Stir in rice wine, 2 Tbsp soy sauce, and sesame oil and cook 1 minute.
- Add cabbage and carrots and cook 2-3 minutes until tender but crisp.
- Stir in remaining 1 Tbsp soy sauce and season with salt and pepper.
- Add green onions and stir to combine.
- Whisk mustard powder and hot water in a small bowl until smooth.
- Add canola oil, rice vinegar, sugar, white pepper, and salt and whisk until combined.
- Cover mustard and let steep 10-15 minutes.
- Divide egg roll mixture between bowls and serve with hot mustard on the side.
