Vegetable eggroll bowl

Homemade egg rolls are delicious but they can be a big production. Because traditional eggrolls are fried, they are not a good idea when eating lighter. This delicious bowl transforms the traditional eggroll in a lighter meal ready within just a few minutes. The addition of lentils to this dish adds protein and fibre to ensure, the whole family is full for hours. 

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What do I need?

Preparation

1

Cook the lentils and rice: Rinse the lentils in a colander. In a medium pot add the lentils and  1 1/2 cup, 3 cups, 4 1/2 cups of water bring to the boil. Once boiling, reduce to low, cover and simmer for 15 to 20 minutes, or until the lentils are cooked through.

In a second pot, bring 1 cup, 2 cups, 3 cups of water to a boil. Add 1/4 tsp, 1/2 tsp, 3/4 tsp  salt, the jasmine rice, cover and cook on low heat for 11 to 12 minutes

2

Cook the onion and garlic: Wash and rinse all produce. While the rice is cooking, slice the onion and garlic. Heat 1/2 tsp, 1 tsp, 1  1/2 tsp oil in a medium pan. Add the onion and cook on medium heat for about 5 minutes until the onion is tender. Add the garlic and cook for an additional minute. 

3

Prepare the cabbage and carrotsWhile the pork is cooking, thinly slice the the cabbage and carrots. Add to the pork and cook on medium heat until the cabbage and carrots are soft – 6 to 8 minutes. Stir regularly.

4

Cook and vegetables and heat the veggie ground:  Add the cabbage, carrots and veggie ground to the onions. Cook on medium heat until the cabbage and carrots are soft – 6 to 8 minutes. Stir regularly.

Once the lentils are cooked, drain and rinse them using a colander. Add the lentils to the vegetables

Note Gluten Friendly: If your kit is gluten friendly, skip the veggie ground. Additional lentils are provided. No additional water is required in step 1.

5

Make the wonton chips: Slice the wonton wrap in about 1 cm slices. Heat 1 tsp, 2 tsp, 3 tsp oil in a pan. Add the slices of wonton wrap. Fry in the pan, flipping midway, for about 5 minutes or until lightly golden and crispy.

Gluten Friendly – make the rice paper chips: Run each individual rice paper sheets under room temperature water for about 5 seconds. The rice paper will become soft. Slice the soft rice paper in about 1 cm slices. Heat 1 tsp, 2 tsp, 3 tsp oil in a pan. Add the slices of rice paper. Fry in the pan, flipping midway, for about 2 minutes or until lightly golden and crispy.

6

Assemble & serve: Place rice, pork and vegetables on a plate and garnish with crispy wonton wrap. Serve with  plum sauce

What's in my kit?

Included

2 portions

4 portions

6 portions

garlic

2 cloves

4 cloves

6 cloves

onion

1 small

1 medium

1 large

Carrot

75 gr

150 gr

225 gr

cabbage

120 gr

240 gr

360 gr

jasmine rice

100 gr

200 gr

300 gr

veggie ground

100 gr

200 gr

300 gr

lentils

1/2 cup

1 cup

1 1/2 cup

wonton wrap

2

4

6

plum sauce*

1/3 cup

2/3 cup

1 cup

*Plum sauce: plums, apple cider vinegar, brown sugar, soy sauce, garlic, fresh ginger, cornstarch, red pepper flakes.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods 
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Making this recipe with kids?
Ask the child to help by completing step 1 & 6:

  • Cook the rice
  • Garnish & Serve

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

CABBAGE 
Cabbage is a great source of several powerful antioxidants including, lutein, zeaxanthin, sulforaphane and indole-3-carbionole. 1 serving of cabbage contains 85% of the body’s daily requirement for vitamin K, and over half of our vitamin C requirements.

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information