• Pretty Plate by Michelle

The New Way to Roll: Low Carb Rainbow Egg Roll Bowls

Being healthy never tasted or looked so good. A low carb, colorful dish that is vegetable heavy with protein and a savory flavorful sauce, this Rainbow Egg Roll Bowl is the new way to roll. It is my traditional Filipino Egg Roll (Lumpia Shanghai) deconstructed. This is healthier and easier to make than the actual egg rolls, which means less time cooking and more time eating! And on that note, I will cheers to that!



More often than not, I find myself getting stuck in that rut of “what should I make for dinner”. Do you? If I were to take a guess, I bet it happens more often than not. The struggles comes from wanting it to be healthy, but still deliciously flavorful, not require a ton of effort and more importantly clean up at the end. I totally get it!


Wash all of those worries away because this Rainbow Egg Roll Bowl has come to the rescue! It is a quick, low carb meal that has all of the flavors of a traditional egg roll but requires half of the work. It is a one stop shop because the whole meal gets cooked in one pan!


I know what you’re thinking...”UM. Excuse me? What?” And Yep! You definitely just read that right. One pan meal, easy, low carb, minimal clean up and still extremely tasty! I love all of those things and for that reason I will forever love one pan meals, they get me through all of my weeks.



About This Dish:

This dish came about because I currently have a Filipino Egg Roll (Lumpia Shanghai) recipe that has been in our family for many years. I shared it in a previous post on my site because I love it so much, I love sharing my culture and I wanted to show you that they are easier to make then you might think. However, I completely understand how they can be intimidating to make, especially if you’ve never made them. The process of rolling and wrapping, the oil and the clean up can all be a lot to take in.


In addition, it is also the start of a brand new year and healthy is in. It is always in and always trending, but I wanted to take a recipe that I know people love, but are potentially intimidated by and make things easier and healthier! So, here we are.


With that being said, to make things a bit easier and healthier, I turned my traditional Filipino egg roll recipe into a rainbow egg roll bowl! No rolling and wrapping, no oil and less clean up! I took all of the same ingredients from my traditional Filipino egg roll recipe and added a few extra vegetables (because you can never have too many vegetables, am I right!?) and created this Rainbow Egg Roll bowl stir fry. Enjoy this as is, in a lettuce cup or with some white rice.



Feeling inspired? Tag @prettyplatebymichelle if you made this Pretty Plate! I would love to see how it turned out and I would also love to reshare!

Serves 4-5, INGREDIENTS: For the Egg Roll Bowl

1.5 Lb ground pork

2 Carrots, peeled and cut in match sticks

1 Red bell pepper, cut in match sticks

1 Cup nappa cabbage, thinly sliced

1 Cup red cabbage, thinly sliced

2 Celery sticks, sliced

1/2 Red onion, finely minced

3 Garlic cloves, chopped

1 Stalk green onion, thinly sliced at an angle + more for garnish

2 TBSP olive oil

Salt and pepper to taste

1/4 cup fresh parsley, finely chopped

White sesame seeds (optional) for garnish

White rice (optional) for serving with

Lettuce cups (optional) for serving with


INGREDIENTS: For the Sauce

1/4 Cup low sodium soy sauce

1 TBSP brown sugar

1/2 TBSP siricha

1/2 TSP sesame oil

1/4 TSP ground or fresh ginger

1 TBSP sweet soy glaze (Kikkoman brand)

DIRECTIONS:

  1. In a pan or wok, heat 1 TBSP olive oil over medium heat. Once hot, cook ground pork until no longer pink, season with salt and pepper. Once done, remove from wok and place on a plate, set aside.

  2. Add another 1 TBSP olive oil over medium heat. Once hot, add red onion and garlic cook 2-3 minutes until fragrant. Season with salt and pepper.

  3. When onion becomes translucent add in carrots, red bell pepper, Napa cabbage, red cabbage and celery. Cook another 3-5 minutes to soften. Season with a bit more salt and pepper.

  4. Add your cooked pork, fresh parsley and green onion to the pan and then pour sauce over. Mix pork and vegetables together with and cook another 2-3 minutes.

  5. Turn heat off and remove pan from heat. Garnish with extra green onions and white sesame seeds if desired. Serve immediately with rice, lettuce cups or enjoy on its own as is.

  6. ENJOY!

PRETTY PLATE KITCHEN ITEMS USED:

  1. Joyce Chen Wok

  2. Crate and Barrel Set of 5 Chop Sticks

  3. Oxo Mini Whisk

  4. Wood Board

  5. Crate and Barrel Marble Salt Cellar with Pink Himalayan Salt

  6. Hearth and Hand Black Matte Measuring Cups Set

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