Frying can be a little intimidating, but who doesn't love egg rolls! With this recipe, here is a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg roll made with wrappers, you can use this as the filling!
Prep: 25 min.
Servings: 4
Ingredients
1 pound lean ground chicken
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger root
2 tablespoons reduced-sodium soy sauce
1 package (14 ounces) coleslaw mix
1 tablespoon sesame oil
3 cups hot cooked brown rice
1/2 cup sweet-and-sour sauce
Wonton strips, optional
Directions
In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger root over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
Add coleslaw mix. Cook and stir until wilted, 3-4 minutes.
Stir in sesame oil.
Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
TIPS:
Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It's available in small bottles and makes a great addition to any pantry.
Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.
