Egg Roll In A Bowl

Ingredients

• 2 Large Eggs (beaten lightly)
• 2 cups Coleslaw Mix (pre‑shredded cabbage and carrot blend, bagged)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sesame Oil (toasted, adds nutty flavor)
• 1 tsp Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 2 Green Onions (thinly sliced, green parts only)
• 2 tbsp Vegetable Oil (for stir‑frying and frying wonton strips)
• 6 Wonton Wrappers (cut into thin strips for frying)
• to taste Sriracha (optional) (for a spicy kick)

Instructions

1. Prep Ingredients

   Measure 2 cups of coleslaw mix, mince the garlic and ginger, slice the green onions, and cut the wonton wrappers into thin strips.

   Time: PT5M

2. Fry Wonton Strips

   Heat 2 tbsp vegetable oil in a small pot over medium‑high heat until shimmering (about 180°C). Add the wonton strips in batches, frying until golden and crisp, about 30 seconds per batch. Remove with tongs and drain on paper towels.

   Time: PT3M

   Temperature: 180°C

3. Stir‑Fry Veggies

   In the large skillet, add 1 tbsp vegetable oil and heat over medium‑high heat. Add the minced garlic and ginger; sauté for 15 seconds until fragrant. Add the coleslaw mix, stir‑fry for 2‑3 minutes until just wilted.

   Time: PT3M

   Temperature: Medium‑high

4. Add Eggs and Seasonings

   Push the veggies to the side of the skillet, pour the beaten eggs into the empty space, and scramble until just set. Mix the eggs through the vegetables, then stir in 2 tbsp soy sauce and 1 tbsp sesame oil. Cook another minute to combine flavors.

   Time: PT2M

   Temperature: Medium‑high

5. Plate and Garnish

   Divide the egg‑vegetable mixture into two bowls. Sprinkle sliced green onions over each bowl, then top with the fried wonton strips. Drizzle optional sriracha if you like heat.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

3g