Like egg rolls but feel guilty about eating the fried wrapper?
Here’s a healthy improvement from Pampered Chef: the insides of an eggroll, cooked in a skillet.
You can serve it atop rice as a main course, or without rice as a side.
If you need some crunch, add a few chow mein noodles or sesame sticks as garnish.
The filling of an egg roll is largely shredded cabbage. That’s why a coleslaw mix is such a time saver.
But if you want to go old school, use 1 small head of cabbage and 2 medium grated carrots. In step 3, cook for an additional 3–5 minutes.
Ingredients For 6 Servings
For The Egg Roll
1. HEAT the oil in a 12″ nonstick skillet over medium heat for 3–5 minutes. Cut the onion into chunks and chop.
2. ADD the onion and sausage to the skillet. Cook for 5–7 minutes, breaking the sausage into small pieces that will mix in evenly.
3. CUT the top from the bell pepper, then remove the seeds and veins. Finely chop, and add both the bell pepper and the coleslaw to the skillet. Stir well; cover and cook for 5–6 minutes. (The mixture will cook down.)
4. MAKE the sauce. Finely chop the scallion and the soy sauce, honey, and sriracha. Whisk well (or blend in a food processor) until combined.
5. POUR the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
6. PLACE rice into bowls and top with the mixture. Garnish with chow mein noodles or sesame sticks, if desired.
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