Provider Farm

From our fields, for your family

Egg Roll Bowls

A quick and easy recipe that incorporates lots of veggies. All the yumminess of egg rolls, way less work! Sub tofu for meat for a vegetarian option.
  • 1 lb ground chicken (or pork)
  • 1 teaspoon oil
  • 1/2 cup diced mushrooms
  • 1/2 cup diced water chestnuts
  • 2 green onions, sliced
  • 1 teaspoon minced garlic
  • 1 small cabbage and 2 carrots, shredded
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce (such as Red Boat)
  • 1/3 cup soy sauce or coconut aminos
  • 1 teaspoon grated ginger

Heat oil in a large, deep skillet. Add ground chicken and break up into small bits. Cook until no longer pink.
Add mushrooms, water chestnuts, green onion, and garlic to the pan. Stir and cook for 1-2 minutes.
In a small dish, combine sesame oil, fish sauce, soy sauce or coconut aminos, and ginger. Whisk well.
Add cabbage and carrots to the pan and stir to combine. Pour sauce over mixture and cook, stirring often, for about 4-5 minutes. Cabbage should be wilted but still have a little crunch.

Serve with additional green onions as a garnish, if desired.

tasty referred to us by shareholder Kate