Egg rolls – a take out must. Egg rolls for a meal? I believe that means ordering 4 egg rolls. Too much? Maybe that’s just me…
This recipe is inspired by Mostly Homemade Mom’s recipe I came across a few years ago and I’ve made over and over again when I’m craving takeout, but know it’s a better option for me to just stop at the store quickly. The nice thing? All these fresh ingredients are RIGHT NEXT TO EACH OTHER in the grocery store. I ran into Albertson’s after hot class the other day, grabbed everything from the refrigerated veggie section right in front, and only had to stop at the freezer section for the edamame. In and out!
Feel free to play with this recipe. I sometimes add or omit veggies depending on whats available. I found that this is recipe is my favorite combination, taste and texture!
- 1 inch of ginger, peeled and minced
- 2 cloves of garlic, minced
- 1 tbsp of sesame oil
- 4 oz of cremini mushrooms, diced or sliced thin (shiitake are great, too!)
- 12 oz of ground soy (I use Melissa’s Soy Ground)
- 1 cup of broccoli slaw
- 1 cup of bean sprouts
- 1 cup of shelled edamame, cooked
- 10 oz of finely shredded green cabbage (I buy the bag. EASY!)
- 2 tbsp of soy sauce
- Green onion, sliced
- Sweet chili sauce, drizzled before serving
Serves about 4 meals
In a skillet or large pan, heat the sesame oil on medium heat. Add in the ginger and garlic, allowing them to become fragrant, but not burned.
After about 2 minutes, add in the mushrooms and continue to cook for about 5 minutes. Stir in the ground soy pieces and combine well.
Continue to cook till the grounds are warm, about 2 minutes. Stir in the slaw, bean sprouts, and edamame.
Add the cabbage and soy sauce, combining as the cabbage cooks down. Remove from heat and serve with sliced green onion and sweet chili sauce!