You mean to tell me, I can eat an Egg Roll without all the guilt? Sign me up!
Turn this – *Fried, totally unhealthy and full of guilt.*
Into this– *One pan, vibrant, guilt-free and delicious*
I think it’s safe to say that everyone loves to get their Chinese food fix every once in a while, especially when it comes to egg rolls, us health freaks included. Every time we went food shopping, he would eye up the egg rolls from the hot food station and comment on them, so I set out to find a healthier fix. I decided to give @PeaceLoveandLowCarb’s Pork Egg Roll in a Bowl recipe a try, and we were not disappointed in the least.
There are a few suggestions that I would make for those of you interested in trying it out though:
— There was a little too much of a soy sauce flavor and lots of residual liquid. Also, it became very salty due to using both the soy and the Sriracha. We have made this twice now and each time I have dialed back on the soy, but it still needs to be tweaked. Next time I would definitely try to add only 1 out of the 3 tbsp listed in the recipe. We actually use either Coconut Aminos or Soy Aminos, which is already less salt than soy sauce, so if you are using regular soy, I’d recommend maybe 1/2 tbsp and maybe some water or broth mixed in.
— I would also recommend adding a chopped up fried egg to the mix. Cook this on the side and add it in after everything else is cooked. It definitely gives it an added little something since you are missing out on the egg in the wrapper!
— If you are not big on spiciness, cut back on the amount of Sriracha. A little goes a long way, trust me.
This meal is perfect for a dinner, or even a lunch. Add it to your meal prep recipes! It was extremely quick to make, and the best part is that you can use one pan! We’d rate this a 4 out of 5, and I’m sure once we get the soy sauce ratios right it will jump to a perfect 5!
Go try it out and get your egg roll fix. Comment on your thoughts below, and let us know your go-to Chinese meal!