The other day we were making spring rolls, and let’s just say they did not turn out well. We tried shallow-frying them instead of baking them…big mistake. HUGE. The rolls burst in all sorts of directions, and we were left trying to salvage any and all bits of filling.

But ohhh boy, that filling. It was a simple mixture of cabbage, carrots, mushrooms, garlic and ginger seasoned with hoisin and soy sauce. We ended up just eating it with a fork, which got us thinking — why not make the filling the star of a delicious meal?`

Enter in this delicious concoction: Egg Roll in a Bowl. We mostly stuck to the original filling recipe but added some garlic chili paste, green peas and eggs. The result was a “can’t-shovel-it-into-my-mouth-fast-enough” sensation. Serve it on a bed of quinoa or rice, or eat it as is. This incredibly easy dish is a new favorite for busy weeknights!

INGREDIENTS

1 yellow onion, diced
2 T. fresh ginger, minced
1 c. shredded carrots
8 oz. baby bella mushrooms
4 oz. shiitake mushrooms
6 garlic cloves, minced
1 small Napa cabbage, shredded
4 oz. frozen peas
1/4 c. hoisin
1/8 c. low-sodium soy sauce
1 T. garlic chili paste
1 t. Chinese five spice
1 T. sesame oil
1/2 T. butter
4 eggs
Rice or quinoa, to serve (optional)

STEPS

1) Heat the sesame oil in a wok over high heat. Once hot, add the onion, ginger and garlic and cook, stirring occasionally, for three minutes.

2) Add the carrots, mushrooms and cabbage and cook for seven minutes, stirring occasionally. Add the peas and cook for another six minutes.

3) Whisk the hoisin, soy sauce, chili paste and Chinese five spice together. Pour the sauce into the wok with the veggies and toss well to combine. Cook for another five minutes, then remove from heat.

4) Melt in butter in a small pan over high heat. Crack the eggs into the butter. Use a spatula to gently break the eggs up without scrambling them — you want the whites and yellows to remain a bit separated. Turn the heat down to medium and season the eggs with freshly cracked black pepper. Continue to gently toss the eggs; after 90 seconds, they should be about 80% set. Remove the pan from the heat and break up the eggs with a spatula.

5) Toss the eggs into the veggie. Plate with quinoa or rice, if desired.