Vietnamese Egg Roll Bowl with Nuoc Cham
A deconstructed egg roll served with rice, fried tortilla and nuoc cham (a vietnamese fish sauce vinaigrette)
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Servings: 6 people
Calories: 403kcal
Ingredients
Nuoc Cham
- ½ cup warm water
- 2 tablespoon white sugar
- 3 tablespoon lime juice freshly squeezed
- 2 teaspoon rice vinegar
- 3 tablespoon fish sauce
Egg Roll Bowl
- 1 lb ground beef lean
- 2 cloves garlic minced
- ½ head medium cabbage finely sliced
- 2 carrots grated
- 2 stalks celery diced
- ¼ cup chicken broth no salt added
- ¼ cup soy sauce
- 1 teaspoon ground ginger
- 1 tablespoon sriracha
- ½ teaspoon sugar
- 2 eggs large
- pepper to taste
- 1 tablespoon sesame oil
Fried Tortillas
- 3 tortillas sliced into sixths (triangle shape)
- ½ teaspoon olive oil for frying
- pinch of salt
Per Serving Amounts
- ½ cup cooked jasmine rice
- ½ fried tortilla 3 triangles
- 1 teaspoon nuoc cham
- green onions for garnish
- sesame seeds for garnish
Instructions
Prep Work
- Before starting any cooking, prep all the vegetables so they're ready to go when needed. Do all the dicing, grating and chopping and then set aside.
- Place 2 cups of dry rice in a rice cooker and cook to package instructions. I like jasmine rice for this recipe - for which I would use 2 cups of dry rice (rinsed), mixed with 2.25 cups of water and 1 tablespoon of coconut oil. Allow to cook while you work and leave set aside.
- Make the nuoc cham - combine the sugar and water until the sugar dissolves. Mix in the other ingredients. The ratios of rice vinegar, lime juice and fish sauce are to my liking - you may have to taste and adjust based on yours. Set aside.
- For the tortillas, cut each tortilla into 6 equal triangles. Heat a nonstick skillet over medium high heat with ½ - 1 teaspoon of olive oil or ghee. Allow to heat up and fry the tortillas until blistered and slightly crunchy. Set aside.
Egg Roll Bowl Cooking
- Heat a stainless steel pan or if preferred, a large non-stick pan, over medium high heat. Brown the meat (either pork or beef) until cooked through. Add in the garlic and saute until slightly fragrant. Add in the carrots and celery and cook for 4-5 minutes.
- Add in the cabbage and chicken broth to the pan and cook down until it has reached the desired texture. Unless you have a very large pan, you may need to add a few handfuls at a time until the cabbage cooks down enough that the pan isn't overflowing.
- When the cabbage is almost cooked to your liking, add in the soy sauce, ginger and sriracha. Stir to combine.
- Whisk the eggs together in a bowl. Make a hole in the middle of the pan and place the eggs in, making sure to stir them gradually into the meat and veggie mixture to ensure they don't scramble and to make sure they mix well.
- Finish off with sesame oil to taste and mix well.
Serving Instructions
- Place ½ cup of rice in the bottom of a bowl. Add in ¾ - 1 cup of meat and vegetable mixture. Top the bowl with sesame seeds and green onions if desired. Serve with about 1 teaspoon of nuoc cham on the side and add it to the bowl as desired.
Nutrition
Calories: 403kcal | Carbohydrates: 23g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 833mg | Potassium: 375mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3536IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg
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