Leftover veggies, Chinese food craving and healthy life choices created this recipe. This deconstructed egg roll can be eaten several ways, burrito form or bowl form. Either way it’s delicious without the deep frying ha. It’s also made in one pan and simple to make.
- 1 chicken breast diced into small cubes
- 1/2 head of green cabbage
- 1 red pepper cut julienne
- 1 sweet onion cut julienne
- 1-2 stalks of celery diced
- 1-2 carrots cut into match stick slices
- Jasmine rice
- soy sauce
- 1tbsp of sesame seed oil
- 1/2 tbsp olive oil
- 1tbsp of crushed ginger
- salt, pepper, cumin and garlic powder for seasoning
- tortilla if wanting a burrito
1- Dice up chicken, put in pan with olive oil, season with salt, pepper and cumin. Sauté for about 5 minutes or until chicken is cooked. Put aside on plate.
2- While your chicken is cooking dice up all your vegetables. Once chicken is out of pan, pour in sesame seed oil and all vegetables. Add in ginger. Sauté for about 20 minutes until peppers, carrots and cabbage are cooked and not super crunchy. Season with salt, pepper, soy sauce, cumin and garlic powder while you cook.
3- Once vegetables are almost cooked add back in your chicken and mix.
4- Prepare jasmine rice as instructed.
5- Serve deconstructed egg roll with rice or in my case make a burrito!
6- If making an egg roll burrito, fill your tortilla shell with rice and egg roll filling. Fold burrito. Put burrito in hot clean pan and sear on both sides until golden brown. Serve and enjoy!