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Egg Roll in a Bowl: the easiest, quickest, most customizable, kid-friendly, meal prep-friendly, delicious meal

  • Brynn Scheinberg
  • Jun 12
  • 2 min read

Updated: Jul 11

Just like the popular kids in high school, this dish would win all the superlatives!




We're starting out the blog with a bang! This recipe is perfect for a filling weeknight meal and then again as leftovers for lunch the next day. Every time I make this I'm shocked at how much cabbage I can eat in one sitting because it tastes so good. Use this recipe as a template and let your creativity (and what you have in your fridge) lead you to a ton of delicious variations. Here are some of my favorite versions:


  1. Ground turkey, teriyaki sauce, extra green onions, jalepeno and stir-fried rice noodles

  2. Shrimp with extra cilantro, added lime juice and crushed peanuts, served with steamed rice

  3. As written below with tofu, extra toasted sesame seeds, served in lettuce wraps


Ingredients:

1 lb. ground chicken, turkey, pork, beef, tofu, shrimp

1 tsp-1 tbsp sesame oil to your taste

4 stalks of green onions chopped, separate the white from the green parts

1 tbsp fresh minced ginger (or ginger paste)

4 cloves garlic (or garlic paste ~ 2-3 tsp)

16 oz chopped coleslaw mix (or shredded cabbage and carrots)

3 tbsp soy sauce, tamari, or coconut aminos

1 tsp-1 tbsp sriracha or hot sauce of your choice

Fresh chopped cilantro and toasted sesame seeds for garnish

Optional: crispy wonton strips, sriracha


Method:

  1. Preheat a large saute pan to medium high heat. Add in sesame oil, the chopped white of the green onions, garlic, and ginger. Saute for 1 minute until fragrant.

  2. Add the ground meat, tofu, or shrimp. Break up the meat after first adding and then leave it untouched to get color for 2 minutes. If using shrimp, remove from the pan and add back in at the end to prevent overcooking.

  3. Add cabbage and carrots and toss well. Allow to cook for about 5 minutes until everything is slightly tender.

  4. Add soy sauce and a splash more sesame oil if you’d like and stir well. Use the moisture in the bottom of the pan to scrape up any browned bits that stuck (those have a ton of flavor!)

  5. Plate with cilantro and sesame seeds.

  6. This is great served in lettuce wraps, with rice noodles or lo mein noodles, steamed rice, quinoa, topped with crispy wontons, etc!

 
 
 

Comments

Roasted Spaghetti Squash with Homemade Pesto

Chef and recipe developer, Carla Lalli Music, created a formula for customizable pesto.  You can use whatever greens, nuts/seeds and cheese you have. She even made a catchy song to help you remember, linked here. I used her method to make this recipe with a mix of carrot tops, green onions and basil that I got at the farmer's market. My preference is to pair a heavier sauce like pesto with a lighter "pasta" like spaghetti squash but it is delicious served on any type of pasta. I kept with the light bites theme and added grilled shrimp as the protein. Enjoy! 
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Servings: 4 
Prep time: 1 hr 

Ingredients: 
Roasted squash: 
3-4 lb spaghetti squash 
Drizzle of olive oil 
Pinch of salt and pepper 

Pesto: 
1/4 cup roasted nuts - I used walnuts
1/2 cup cheese - I used parmesan
2 garlic cloves roughly chopped 
1/2 teaspoon red pepper flakes
Pinch of salt and pepper, adjust to your taste 
2 cups herbs, leafy greens or both - I used a mix of carrot tops, green onions and basil
1/2 cup olive oil 
1 tablespoon water, or more if needed 

Shrimp: 
1 lb shrimp with the shell removed
1 tablespoon olive oil 
Pinch of salt and pepper 

1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Slice spaghetti squash in half lengthwise and scoop out the seeds. 
3. Drizzle the cut sides of the squash with olive oil and a sprinkle of salt and pepper. Place cut side down on the baking sheet and roast for 45 min. 
4. While the squash is roasting make the pesto. Combine nuts, cheese, garlic, red pepper flakes, salt and pepper in a food processor until everything is mixed and a little paste-like. Add the 2 cups of greens and process again until everything is mixed and the greens are broken down into a paste as well. Stream in olive oil slowly while the mixer is running. If you use carrot tops or any other tougher green like kale, you may need to blend for awhile and add another tablespoon of oil. Finish the pesto by blending in 1 tablespoon of water. 
5. Heat up your grill or grill pan (for indoor grilling) to medium high. Pat your shrimp dry and toss with olive oil, salt and pepper. Grill your shrimp for 1-2 minutes on each side until it is pink and opaque all the way through. The cook time on your shrimp will vary based on size. I used larger shrimp which took about 2 min each side. 
5. After 45 min your squash should be tender enough for the inside to shred with a fork. Remove all the flesh from the outer shell of the squash. You should have a large pile of strands that look like spaghetti (hence the name!).
6. Toss the squash with 1/2 the pesto. Keep tossing and adding the pesto until you have your desired ratio of pesto to spaghetti. I used about 3/4 of the pesto. The rest can be kept for 1 week in the fridge in an air-tight container and topped with a drizzle of olive oil to prevent browning. 
7. Serve with shrimp and garnish with chopped fresh tomatoes, basil, toasted nuts and parmesan - whatever you'd like!

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