I am a huge fan of egg rolls which is why I made the recipe for Deconstructed Egg Roll Noodle Bowl. Who doesn’t want to eat egg rolls for dinner! This dish is gluten free and vegan and super filling with the sweet potato noodles. It’s a great dish if you want the flavors of egg rolls but not the extra grease.
My Love for Egg Rolls
I love egg rolls. When I was younger we always ordered egg rolls when we got our chinese take out. The excitement I would have as I reached for the white bag with saturated grease on it. Was it the wontons or the egg rolls?
We would always go pick up our take out at Fortune Cookie, just up from the house and I couldn’t even wait till I got home to eat my egg roll. The peppery, sauteed veggie filled little mini burritos. The hot grease dripping out with each savory bite. Mmm, those where the days!
Improvise. Work With What You Can Have!
Fast forward to being gluten free and being very limited on the egg rolls I can eat. Normally it’s fresh spring rolls for me, which I’m usually fine with. Except on those days when you crave those peppery, sauteed veggie filled little mini burritos of goodness. On those days I make this Deconstructed Egg Roll Noodle Bowl. No it’s not wrapped in a crunchy greasy wonton. No it’s not in a cute little mini burrito form but it still has all the flavor and oddly the chewy glass noodles make up for the wrapper. It’s still savory and delicious and I still have to try not to eat it all before it reaches the table!
Deconstructed Egg Roll Noodle Bowl
Equipment
- Wok
Ingredients
- 8 Oz Sweet Potato Glass Noodles Cooked and Chopped. You can sub with rice noodles too.
- 2 Tbsp Oil
- 2 Garlic Cloves Minced
- 2 Tsp Fresh Ginger Minced
- 2 Carrots Shredded
- 1/2 Yellow Onion Thinly sliced
- 1 Lbs Beyond Meat Hot Sausage You can substitute for another protein.
- 2 Cups Green Cabbage Shredded
- 1/2 Tsp Salt and Pepper
- 1/4 Cup Coconut Aminos Or Soy Sauce
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Rice Wine Vinegar
- 2 Tsp Sambal Or Sriracha
- 2 Tbsp Sesame Oil
- 1/4 Cup Green Onions Chopped
- 2 Tsp Sesame Seeds
Instructions
- Start my boiling water and then adding in your sweet potato noodles.
- Cook for 6-8 minutes and rinse and strain. Roughly chop and set aside
- In a hot wok add in your oil.
- Add in your minced garlic and ginger. Saute for 1 minute.
- Add in your shredded carrots and onion. Saute for another minute.
- Make some space on the side of you pan and add in your protein.
- Break up well and incorporate.
- Add in you shredded cabbage.
- Season with salt and pepper and mix well.
- Next incorporate in your glass noodles.
- Now add in all your sauces. Coconut Aminos, Hoisin, Rice Wine Vinegar, Sambal, and Sesame Oil.
- Mix and let cook for 2 minutes.
- Finally add in your green onions and top with sesame seeds!