- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 37 g
- Saturated Fat
- 11 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 30 g
- Cholesterol
- 82 mg
- Sodium
- 1862 mg
Egg roll bowls are Ree’s deconstructed spin on the classic takeout—egg rolls. They can be ready in just 15 minutes, which is certainly quicker than ordering in, especially if you live at Drummond Ranch!
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 37 g
- Saturated Fat
- 11 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 30 g
- Cholesterol
- 82 mg
- Sodium
- 1862 mg
Ingredients
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Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the pork, breaking it up as it cooks, until mostly cooked through, about 5 minutes. Add the ginger, garlic and most of the green onions and continue to cook until the pork is completely cooked through, another 2 to 3 minutes.
- Make the stir-fry sauce by mixing the soy sauce, honey, sesame oil, cornstarch and lime juice in a bowl. Add to the skillet along with the slaw mix and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.
- Serve over rice or by itself and garnish with the remaining green onions, some sesame seeds, wonton strips and sriracha if you like added heat.
