Spring roll in a bowl

Ingredients for 2 servings:

• 400 g minced meat, mixed
• 1 onion(s), finely diced
• 300 g white cabbage or pointed cabbage, sliced ​​into fine strips
• 100 g carrot(s), sliced ​​into fine strips
• 40 ml soy sauce
• 1 piece(s) ginger, approx. thumb-thick, finely chopped
• 1 tsp Sriracha sauce or chili garlic sauce
• 1 tsp sesame oil
• some mung bean sprouts
• some sesame seeds, roasted
• some coriander
• some sweet chili sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

“Egg Roll In A Bowl” or “Spring Roll In A Bowl”

Mix the soy sauce, ginger, chili sauce, and sesame oil and set aside. Fry the minced meat until it browns. Since I use non-stick pans and the minced meat renders fat quickly, I usually save on additional fat at this stage. Sesame or coconut oil can be used if desired. Clear a small area in the pan, add the diced onions, and let them become translucent. Pour the sauce over the minced meat and onions, and stir everything together. Now add the vegetables, mix everything, and let it fry for about 10 minutes, stirring regularly. When the vegetables are cooked—I like them to still have a bit of a bite—the meal is ready to serve. Choose a nice bowl and pour in the minced meat and vegetable mixture. I like to use my slightly larger cereal bowl for this. Add the toppings as desired. I like mung bean sprouts, sesame seeds, chopped coriander, and sweet chili sauce. My son doesn’t like coriander, so he leaves it out. He loves rice as a topping. I can also imagine a few squeezes of lime juice on the bowl, but I haven’t tried it yet. I love this bowl because I can finally enjoy my once-loved spring rolls without the gluten-containing dough. Personally, I prefer a delicious variation to a replica of the dough whose consistency I don’t like.