Egg Roll in a Bowl (vegan, gluten-free)
Think all the yummy filling of an egg roll in a bowl without the crunchy, greasy shell. This dish is so good and way easier to make (also less time consuming) than traditional egg rolls where you have to carefully wrap each one and fry it.
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Ingredients
- 2 tsp avocado oil (or any cooking oil)
- 2 cups shiitake mushrooms, diced (or any kind of mushroom)
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 5 cups shredded Chinese cabbage (Napa cabbage)
- 1/4 tsp white pepper
- 1/4 tsp five spice
- 2 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- 1/2 tsp salt (less if you are using regular soy sauce)
- 1 pack mung bean thread/glass noodles
- 1 tsp toasted sesame oil
- 2 stalks green onions, sliced thinly
- sesame seeds for garnish (optional)
Instructions
- Prepare your mung bean thread/glass noodles. Soak the noodles in a large bowl filled with hot water. Soak for 30 minutes. Drain well and cut into 1 to 1.5 inch pieces with kitchen shears or a knife.
- Heat avocado oil in a large wok or saute pan over medium high heat. Add the mushrooms and saute for about 3 minutes. Add the garlic and saute for 30 seconds.
- Add the carrots, cabbage, white pepper, five spice, soy sauce, hoisin sauce, and salt. Saute for 1-2 minutes. Add the mung bean noodles and sesame oil. Saute for 1 more minute. Stir in the green onions and saute for 30 seconds or until everything is cooked through. Sprinkle sesame seeds on top. Serve alone or with rice. Enjoy!
Servings: 3