Name: Egg Roll Bowls
Yield: 4
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)

Yields4 Servings

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)

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

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.

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

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.

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.

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

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

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

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

Ingredients