Egg Roll Bowl

We all know egg rolls are the MVP of Chinese takeout! With only one pan, and in about 15 minutes, this takes my favorite fl avors from the traditional rolls and fl ips them upside down and inside out! I imagine this would be amazing left over, but we’ve never had any because the whole family eats it up! Serve as is, over white rice, or even in a lettuce cup..

1 tablespoon sesame oil

1 cup finely chopped green onions, plus more for serving

1 pound ground pork or beef

1/4 teaspoon salt

1/2 teaspoon pepper

2 cloves of garlic, minced

1 bag (10 ounces) shredded cabbage or coleslaw mix

1 cup shredded carrots

1/4 cup soy sauce

2 tablespoons duck sauce

1 teaspoon ground ginger

1 cup crispy wonton strips

Heat sesame oil in a large skillet over medium-heat high heat. Add green onions and ground pork and cook until the meat is no longer pink. Season with salt and pepper. Add garlic and cook for an additional minute..

Mix in cabbage, carrots, soy sauce, duck sauce, and ginger. Cook for 5 minutes, tossing frequently, or until vegetables are tender. Top with wonton strips and green onions; season with additional salt and pepper to taste..