Why is the dish called egg roll? In 1917, a Chinese American cookbook featured a dish called “Dan Gun” which means “egg roll.” It is also known a “bon bon,” “pon, pon,” and “pang, bang.” This dish isn’t found in China, but two Chinese-Americans have taken credit for making them popular. While the original dish could have used egg to make the roll, the most commonly used is thin rice paper.
Egg Roll in a Bowl
2 Tbsp Elijah's Xtreme Original Roasted Pepper Sauce
2 Tbsp olive oil
1 pound ground turkey
1 1/2 cup sweet onion, diced
1 cup carrots, shredded
1/2 tsp minced ginger
3 cloves garlic, crushed
1/4 cup chicken broth
5 cups shredded cabbage, cut into 1/4 inch shreds
2 Tbsp soy sauce
2 tsp rice wine vinegar or apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
1 tsp toasted sesame oil
Toasted sesame seeds (optional)
Green onions (optional)
In a large pan, add 1 Tbsp olive oil and ground turkey. Cook over medium heat for 5-6 minutes.
Put turkey on one side of the pan and add onion and other Tbsp oil to the pan. Sauté for 3-4 minutes.
Add carrots, garlic, and ginger. Saute for 2 minutes and stir the vegetables and turkey together.
Add chicken broth in the pan and scrape the bottom to deglaze.
Add cabbage, soy sauce and Elijah's Xtreme Original Roasted Pepper Sauce, vinegar, salt and pepper. Stir and cover with a lid.
Reduce heat to medium and cook for 12-15 minutes, or until cabbage is tender.
Add toasted sesame oil and top with sesame seeds and green onions if you'd like.
Serve over rice and enjoy!