Genius, I tell you.
With spring break around the corner I have been trying to watch the waistline a bit more carefully because, you know, swimsuits. That being said as long as I cut down on the carbs all usually is A OK. The problem with that is by 4:00 I am beyond starving and that’s sort of when I take the genius idea of super healthy carb free egg rolls and think ‘you know what sounds better? Let’s fry up some pot stickers and throw them on top of the carb free bowl.’ Yes, let’s do that.
Here’s how I justify it. Because it’s totally justifiable.
Normally, when we do the whole Chinese food thing we order egg rolls and potstickers. (And a variety of other things of course, but those are staples). And I totally inhale both options.
Combining them into one healthier bowl concept minus all the bad stuff they throw in Chinese food, well, can topping it with a few potstickers really actually hurt things?
The answer would be no. Carbs for life, man. Without them I am a literal slug.
EGG ROLLS IN A BOWL
Recipe adapted from Mostly Homemade Mom
1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/3 cup soy sauce (low sodium preferred)
1 teaspoon ginger
sliced green onion, for topping (optional)
sesame seeds, for topping (optional)
potstickers, for topping (optional)
In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is slightly softened, but still has a bit of a crunch. Serve with sliced green onion and sesame seeds on top. And potstickers, if you’d like.