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.
- 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
- 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.
- 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.