Culinary Cannabis

Egg Roll Bowl Story.docx

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Egg Roll Bowl Story

Hello Everyone!

Thanks for stopping by today to talk about, in essence, an unfried egg roll. I think I have confessed my love of Asian-inspired food as well as my distaste for frying indoors before, this recipe solves both of those problems. Another plus, less calories since no deep frying.
Above I mentioned Asian-inspired since egg rolls as we know them today, were first made in Chinese restaurants in the 1930’s in New York City. They seem to be descended from Chinese spring rolls. It’s also unclear why they are called ‘egg rolls’ since they contain no egg and are not egg shaped. I suppose you could use an egg to seal the edges of the wrapper if you are making traditional egg rolls, although water works just fine.
To incorporate more vegetables, consider serving them as a lettuce wrap. I know I have an extremely hard time getting my husband to eat any vegetables (besides potatoes), so I often serve the filling in a lettuce leaf. Plus, Patrick’s favorite cuisine is Asian. It doesn’t matter if it’s Chinese, Japanese, Korean, Cambodian or Thai, if I tell him it’s Asian he’ll at least try it. You could add other vegetables or switch up the protein the recipe. I am particularly fond of shiitake mushrooms and water chestnuts; chicken egg rolls are favorites of mine. I use this recipe as a blueprint to use up whatever veggies or protein I have on hand.

Egg Roll Bowl Recipe.docx

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Pork & Pot Egg Roll Bowl Recipe

1 lb ground pork
1 t vegetable oil
2 small or 1 large onion, sliced into half moons
2 carrots, shredded
¾ c sliced bell pepper strips
3 c shredded green cabbage
¼ c reduced sodium soy sauce
2 t minced ginger
2 t minced garlic
1 T siracha sauce
1/4 c infused sesame oil
Green onion (optional, for serving)
Sesame seeds (optional, for serving)
Fried chow mein noodles (optional, for serving)
Chinese hot mustard (optional, for serving)
Sweet & Sour sauce (optional, for serving)

Add 1 teaspoon oil to large skillet, and heat over medium high heat until hot. Add ground pork and cook, stirring and breaking up pork into small pieces, until pork is no longer pink (about 5 minutes). Remove pork from skillet and pour off all but 1 teaspoon of the drippings.

Add onion, carrots, bell pepper strips , ginger and garlic to skillet and cook until vegetables are crisp-tender. Add cabbage and soy sauce and cook an additional 3 – 4 minutes. Remove from heat and stir in infused sesame oil.

Serve with any or all of the optional ingredients.

As with all cannabis infused food start with a small serving till you learn your tolerance level. Keep out of reach of children and pets

Culinarily Yours in Cannabis,

Mary Ann