We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll in a bowl made on the stovetop.
—Courtney Stultz, Weir, KS
Takes: 30 min. • Makes: 4 servings
1 Tbsp. sesame oil
1/2 lb. ground pork
1 Tbsp. soy sauce
1 garlic clove, minced
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 oz. rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional
1. In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
2. Cook rice noodles according to package directions; drain. Immediately add to pork mixture; toss to combine. Sprinkle with green onions. If desired, serve with extra soy sauce.
Per 1 1/2 cups: 302 cal., 12g fat (4g sat. fat), 38mg chol., 652mg sod., 33g carb. (2g sugars, 4g fiber), 14g pro.