Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll all in one.
My family loves egg rolls! And when I saw my friend post a picture of an egg roll in a bowl, I had to create my own. I imagined how beautiful a combination of purple cabbage, carrots, green onions and cilantro would be. That’s when this meal came together.
The pork is seasoned with garlic, ginger, and jalapeño. And the carrots, purple cabbage and onions are thinly sliced and Julienned. And then cooked to perfection. Before dishing up, it’s topped with cilantro, a dash of soy sauce and drizzled with a tamarind sauce. One bite and you’ll want more.
Serving size is about 4. But if you have a bigger family or want more vegetables than meat I would recommend doubling the vegetables.
Shopping list for the egg roll on rice:
- 1 lb of ground pork
- 1 cup Carrots
- 1 cup Purple cabbage
- 1/2 Onion
- 1 bunch of Green onions (garnish on top)
- 1 bunch of Cilantro (in the dish and garnished on top)
- Sesame seeds (garnish on top)
- Dash of Soy sauce
- 3 cloves of garlic or 1 tablespoon minced
- Jalapeño (remove seeds)
- 1 tablespoon minced Ginger
- Salt and pepper
- 1 cup White rice
Shopping list for the tamarind sauce
- 1/2 cup Brown sugar
- 2 tablespoons Ketchup
- 2 teaspoons of Tamarind concentrate
- 1 teaspoon of Sriracha chili sauce
Let’s get started….
First thinly slice (Julianne) your carrots. 2 carrots=1 cup. Then slice 1 cup purple cabbage and slice 1/2 an onion the same way. And place them on your prep plate.
Then dice one jalapeño (remove seeds) and mince 1 tablespoon of ginger. And 1 tablespoon of minced garlic (3 cloves)
Once your veggies are ready, it’s time to make your tamarind sauce.
In a small sauce pan, combine 2 teaspoons of tamarind concentrate, 1/2 cup + 2 tablespoons water. Then add 1/2 cup brown sugar and 2 tablespoons ketchup. And 1 teaspoon of sriracha sauce. And a dash of salt. Cook on low and stir until combined. It should be a thin sauce. Something you can drizzle.
Now start your rice. 1 cup rice to 2 cups water. I usually use 1 3/4 cups water and it turns out great!
Now your ready to cook…
Add a spoonful of coconut oil to your pan. Then add your 1 lb of ground pork to your pan. Cook on medium and break into pieces. Then let it cook, when the meat has browned add your garlic, ginger and jalapeño. Everything on your first prep plate.
Then push the meat to one side and add your veggies. Everything on your next prep plate.
Sauté and then mix everything together. When your carrots are cooked approx 10 mins then add 1 tablespoon of cilantro. And season with salt and pepper.
Now add a dash of soy sauce and 5 spoonfuls of your tamarind sauce. And stir. Taste it and season if needed. Now your ready to dish up. By now your rice should be ready.
We topped ours with cilantro, sliced green onions and sesame seeds. Mmm….this meal is a new family favorite. And I hope you love it too!