Peanut Ground Chicken Spring Roll Bowls with Egg
Ingredients
- 1/2 cup Asian Ground Chicken Filling
- 2 tablespoons Hoisin Peanut Butter Sauce
- 1/4 small cabbage
- 1 egg
- 1 shredded carrot
- 1 green onion
- 1/4 cucumber
- 1/4 cup edamame beans
- 2 tablespoons coconut
- 2 tablespoons cilantro leaves
- 2 tablespoons wonton strips
Instructions
- Prepare the Asian Ground Chicken Filling according to the linked recipe. While it's cooking, prepare the Hoisin Peanut Butter Sauce using the linked recipe. These can both be made ahead of time and reheated if needed.
- In a small skillet over medium heat, add 1/2 teaspoon of butter. Add 1/4 cup of shredded coconut and a pinch of salt. Continually stir the coconut until the edges are toasted. Remove the coconut from the pan and allow to cool.
- In a small skillet over low/medium heat, add 1/2 teaspoon of butter. Crack one egg into a bowl and whisk with a fork until blended. Pour into the pan and sprinkle with 2 pinches of salt. Gentle pull the edges of the egg towards the center. Tilt the pan slightly so wet egg replaces it. Repeat 3-4 times around the pan. Cover with a lid for 30 seconds or until the top of the egg is set. Remove from a pan and carefully roll up the egg and allow to cool before slicing into 1/2” rosettes.
- Thinly slice 1/4 of a small cabbage (or use a pre-packaged coleslaw mix), shred 1 carrot, thinly slice 1/4 of a cucumber, dice 1 green onion and 2 tablespoons of cilantro leaves, and measure out 1/4 cup of shelled edamame.
- Add the cabbage to the bowl. Top with the cooked ground chicken mixture, scrambled egg strips, carrots, cucumber slices, and edamame. Drizzle with the peanut sauce and garnish with chopped cilantro, chopped peanuts, sand crispy wonton strips.
Video
Notes
Make sauce ahead of time: The peanut sauce actually develops more flavor when made a day in advance. I often make a double batch to use throughout the week on salads and as a dip.
Control the heat level: Adjust the red pepper flakes to your family's preference. I make a milder version for my kids and add extra red chili flakes to my own bowl.
Use a food processor for prep: If you're short on time, pulse the cabbage and carrots in a food processor for quick shredding. This has saved me so much time on busy weeknights.
Did you make this recipe?Please let me know in the comments below how it turned out :)