WW Egg Roll In a Bowl
This egg roll in a bowl recipe from Weight Watchers is a healthiy alternative to traditional deep-fried Chinese takeout egg rolls.
Ingredients
- 6 spritzes cooking spray
- 1 lb. Ground pork 96% lean
- 6 Scallions chopped
- 2 cloves Garlic minced
- 1 Tbsp Ginger fresh, minced
- 3 Tbsp Soy sauce
- 2 Tbsp Rice vinegar unseasoned
- 1 Tbsp Apricot preserves
- 1 Tbsp Toasted sesame oil
- 4 cups Packaged coleslaw mix (shredded cabbage & carrots)
Instructions
- Coat medium nonstick skillet with cooking spray and heat over medium-high
- Add pork, scallions, garlic, and ginger. Cook and break up pork with wooden spoon until no longer pink (7-8 minutes)
- Stir in soy sauce, rice vinegar, apricot preserves, and sesame oil
- Divide mixture between 4 bowls and top each with 1 cup coleslaw
- Cover to slightly wilt coleslaw before serving.
Notes
A greasy egg roll wrapped in wax paper is pretty tasty but obviously unhealthy. This egg roll in a bowl recipe from Weight Watchers gets you the taste of an egg roll without the guilt.
It's actually even better when the mixture is reheated as it wilts the coleslaw giving it a texture closer to that of a traditional eggroll.
Want more crunch? I like to top my WW egg roll in a bowl with some low-fat and low-sodium crunchy Asian noodles.
Remember, regular soy sauce has loads of sodium, so consider the lower-sodium option when possible.