Yields1 Serving
 4 Egg Rolls , chopped into bite-sized pieces
 1 tbsp Vegetable oil
 1 onion, thinly sliced
 2 cloves garlic, minced
 1 bell pepper, thinly sliced
 1 cup shredded cabbage or coleslaw mix
 1 cup shredded carrots
 1/4 cup soy sauce
 2 tbsp Hoisin sauce
 1 tbsp Rice vinegar
 1 tsp Sesame oil
 2 green onions, chopped, for garnish
 Sesame seeds, for garnish (optional)
1

Heat the vegetable oil in a large skillet or wok over medium-high heat.

2

Add the chopped Egg Rolls to the skillet and cook for 3-4 minutes, stirring occasionally, until they are crispy and golden brown. Remove them from the skillet and set aside.

3

In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and fragrant.

4

Add the sliced bell pepper, shredded cabbage, and shredded carrots to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5

In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce mixture into the skillet and toss to coat the vegetables evenly.

6

Add the cooked egg rolls back to the skillet and toss to combine with the vegetables and sauce.

7

Cook for an additional 1-2 minutes until everything is heated through.

8

Remove from heat and garnish with chopped green onions and sesame seeds, if desired.

9

Serve the Egg Roll Bowls hot, as is or over steamed rice.

Ingredients

 4 Egg Rolls , chopped into bite-sized pieces
 1 tbsp Vegetable oil
 1 onion, thinly sliced
 2 cloves garlic, minced
 1 bell pepper, thinly sliced
 1 cup shredded cabbage or coleslaw mix
 1 cup shredded carrots
 1/4 cup soy sauce
 2 tbsp Hoisin sauce
 1 tbsp Rice vinegar
 1 tsp Sesame oil
 2 green onions, chopped, for garnish
 Sesame seeds, for garnish (optional)

Directions

1

Heat the vegetable oil in a large skillet or wok over medium-high heat.

2

Add the chopped Egg Rolls to the skillet and cook for 3-4 minutes, stirring occasionally, until they are crispy and golden brown. Remove them from the skillet and set aside.

3

In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and fragrant.

4

Add the sliced bell pepper, shredded cabbage, and shredded carrots to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5

In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce mixture into the skillet and toss to coat the vegetables evenly.

6

Add the cooked egg rolls back to the skillet and toss to combine with the vegetables and sauce.

7

Cook for an additional 1-2 minutes until everything is heated through.

8

Remove from heat and garnish with chopped green onions and sesame seeds, if desired.

9

Serve the Egg Roll Bowls hot, as is or over steamed rice.

Egg Roll Bowls