If you unwrap an egg roll, you get to enjoy a Chinese meal with out the need for rice. I originally found this recipe at glutenfreemakeover and made a few changes to peak the kiddos interest. They love water chestnuts, so it was a no brainer to add them. Sorry for the lack of picture, just trust me "tis tasty"!
Egg Roll in a Bowl
Ingredients:1 can of water chestnuts (optional)
1 lb ground pork, hamburger
1 package coleslaw mix
3 ribs of celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tsp fresh ginger, grated
3-4 Tbsp liquid aminos
1-2 tsp rice vinegar
Directions:
Cook the ground pork until done and remove from pan, leaving the drippings.
Add onions, garlic and celery to the pan and saute until nearly cooked through.
Add the coleslaw mix and continue to cook about 15 minutes.
Add the freshly grated ginger, liquid aminos, and rice vinegar.
Allow to simmer for 5-10 minutes.
Cook the ground pork until done and remove from pan, leaving the drippings.
Add onions, garlic and celery to the pan and saute until nearly cooked through.
Add the coleslaw mix and continue to cook about 15 minutes.
Add the freshly grated ginger, liquid aminos, and rice vinegar.
Allow to simmer for 5-10 minutes.
