We all love them. The greasy, salty egg rolls that come with takeout Chinese food.
But they don’t really love me, or my belly. I always try to maintain a relatively healthy diet, and takeout egg rolls don’t fit into that plan. My goal was to take the flavors of egg rolls and make them over ,into a healthy deconstructed version. And the results were Egg-cellent!
- Baby Bok choy- chopped into small pieces
- 1 cup of shredded carrots (I buy them pre-shredded)
- 2 cups of shiitake mushrooms sliced
- 2 cloves of garlic chopped
- 1 inch of ginger peeled and chopped
- 1 pound of ground pork
- 1/3 of a cup of soy sauce
- 1 tablespoon of sesame oil
- 2 thinly sliced scallions
- Steamed rice
- Crispy noodles that come with Chinese takeout (optional)
- In a large skillet, heat 1 tablespoon of EVOO, over medium-high heat.
- Add to the skillet the Bok Choy, carrots, mushrooms, garlic and ginger.
- Saute the veggies, until they are begin to soften, then add the ground pork to the pan. Push the veggies to the outside of the pan and using a wooden spoon break up the ground pork in the center as it starts to brown.
- As the veggies and pork are almost finishing, add the sesame oil and soy sauce to the pan, making sure to toss all the contents in the pan until they are covered in the sauce.
- Just before taking the egg roll mixture off the heat, add in your sliced scallions.
- Serve your egg roll filling, over the steamed rice. Break up some crispy noodles and top the bowl with a little crunch. This will give a wink and a nudge to the original egg roll’s crunchy shell.
I hope you try this deconstructed egg roll, the next time you are having a craving for takeout. It is a healthy option, that can serve as a full meal, instead of an unhealthy appetizer. I am a firm believer that when you recreate takeout at home, you have the ability to control what goes in to the meal, and will have fun playing with foods and ingredients you other wise may not try!