Egg Roll in a Bowl with Napa Cabbage
We’ve been enjoying Egg Roll in a Bowl for years now. It’s a crowd-pleaser that’s easy to double or triple (if your wok is large enough!), and it’s a favorite with all ages.
But only recently have we tried Egg Roll in a Bowl with Napa cabbage. We’ve discovered that using Napa cabbage instead of green or purple cabbage brings the flavor to a whole new level. It just adds the complexity of cooking the Napa cabbage separately in order to drain the excess moisture before combining all the ingredients.
So here’s our take on Napa Cabbage Egg Roll in a Bowl!
Egg Roll in a Bowl
A crowd-pleasing favorite that can be enjoyed over rice or by itself!
Ingredients
- 1 pound ground pork sausage
- 1-2 cups carrots shredded or julienned
- 6-8 cups Napa cabbage or cabbage chopped
- 2+ Tbsp fresh ginger minced
- 6+ cloves garlic minced
- 2 Tbsp soy sauce or liquid aminos
- 2 tsp sesame oil
- green onions or chives optional
- sesame seeds optional
- cooked white rice optional
Instructions
- Start cooking the rice if you're planning to serve it over rice.
Cook the sausage:
- Using a large wok, brown sausage.
- Drain excess fat from sausage (reserving some for the wok) and set sausage aside.
Cook the Napa cabbage:
- Using the wok and some reserved fat, cook Napa cabbage over medium heat until well wilted.
- Drain excess liquid and set Napa cabbage aside with the sausage.
Put it all together:
- Using the wok, cook garlic and ginger for a few minutes.
- Add carrots and cook until beginning to soften.
- Add cooked sausage, Napa cabbage, soy sauce, and sesame oil.
- Cook over medium to high heat, stirring gently, until desired tenderness.
- Add additional soy sauce as needed to taste.
Garnish and serve:
- Serve over cooked rice or cauliflower rice or enjoy as is.
- Garnish with green onions and sesame seeds if desired.
Notes
If you’re using green or purple cabbage instead of Napa cabbage, skip the Napa cabbage step and add the cabbage along with the carrots.