main dishes · recipes

Spring/egg rolls in a bowl

I’m sure by now you have all seen the instant pot recipe for egg rolls in a bowl…I had looked through numerous versions, but none of them seemed like they needed the instant pot, and they didn’t sound as appealing as my sister in laws spring rolls (she is from Thailand and makes the BEST springrolls). I have helped her make springrolls a few times, and I suck at it. They are a lot of work and I’m too slow at rolling them. By the time I’m done making them we would have caved and ordered something 🙂 So I figured I would take her recipe and just make it into the egg roll in a bowl that everyone is sharing on social media. We had them last night, and they were amazing. I also think they are much healthier because nothing is deep fried.

INGREDIENTS

  • 1 lb ground beef or pork
  • 2 cups bean sprouts
  • 1 cup chopped fresh mushrooms
  • 1/2 cup shredded carrots
  • 1/2 cup broccoli slaw
  • 2 small packages of rice vermicelli
  • 2 small pckg of beef oxo
  • 2 tsp seasoning salt
  • 1 tsp black pepper
  • 1 tbsp oyster sauce
  • 1 pckg egg roll wrap

INSTRUCTIONS

  1. put vermicelli in a big bowl with warm water for 15min and drain
  2. fry ground pork or beef until no longer pink
  3. add all remaining ingredients (minus wrappers) and fry until vegetables are tender, once veggies are tender add the vermicelli noodles in and mix well
  4. while that is cooking slice the wontons into wide strips, brush with oil and bake at 350 for ~10min until crispy
  5. serve with your favourite spring/egg roll dipping sauce.

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