My favorite meal of all time is egg rolls. The ones I grew up eating were the Laos version, and we made them as a whole meal (not just a side dish/appetizer). This bowl is certainly not the same as those, but it’s a really tasty deconstructed version- and it’s healthier too! I love putting this egg roll mixture on top of vermicelli noodles because in Laos egg rolls we put vermicelli noodles inside of them, so it just felt right to have that as the base (and it’s insanely delicious too!) but you can absolutely put it in top of rice, or quinoa, or just have it by itself as well! This recipe comes together in less than 30 minutes; and makes a really great meal prep to last for a few days. Enjoy!
Recipe:
1 lb ground beef
1 Tablespoon minced garlic
1 large onion, diced
1 Tablespoon fresh minced ginger (or 1/2 Tablespoon ground ginger)
1 cup shredded carrots
1 16 oz bag cole slaw mix (without the dressing) or about a third of a cabbage shredded
2 Tablespoons sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
3/4 cup soy sauce
1 Tablespoon fish sauce
vermicelli noodles to serve on (or white rice, quinoa, or for extra low carb just eat by itself)
garnish: green onions and sriracha mayo drizzle (or can use plain greek yogurt instead of mayo)
Directions:
- Start by cooking the ground beef on med high in a large skillet or pot until fully cooked, then drain grease and return to stove top. Add the onions, garlic, and ginger and cook until the onions are soft and translucent.
- Add coleslaw mix, carrots, and sesame oil, then mix well and let cook a few more minutes.
- Next add in all of your seasonings (garlic powder, onion powder, red pepper flakes, and white pepper), and also your soy sauce and fish sauce, then stir until well combined.
- Reduce the heat and let cook another 5-10 minutes.
- Serve by itself, or on top of vermicelli noodles, rice, or quinoa (or favorite is on top of vermicelli noodles)
- Garnish with green onions and we also love to make a sriracha mayo to drizzle on top as well! (details for sauce in notes)
Notes:
- For the vermicelli noodles, just place them in a bowl with hot water for about 5 minutes and they are ready to go, no need to cook them at all they just need to loosen and get soft.
- If you want to make the sriracha mayo to drizzle on top I typically just in a seperate bowl mix 1 cup of mayo with a couple Tablespoons of sriracha (more or less depending on spice preference) and salt & pepper to taste
- If you see the video of me making this, I doubled the batch in the video because this is one of my favorite meal preps for JJ and I so this recipe is a single batch that will make about 4-6 portions, but it saves really well if you want to double it and have it as a meal prep as well.
- We typically save it in a container by itself, and then make the vermicelli noodles each time we are going to eat so that they are more fresh, since they are so quick to make. But you can totally make them all and portion it all out with the eggroll mixture on top before hand if you prefer.
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