Egg Roll Cups

We have been seeing and hearing everywhere about ‘Egg Roll in a Bowl’ meals … which sounds amazing. I nice delicious bowl of egg roll fillings, on top of rice with some egg roll wrapper garnish. Good right? Well we wanted to put our own spin on an egg roll or spring roll so we went with these Egg Roll (or Spring Roll) Cups and we are so happy with how easy they were and how delicious they tasted. We have really been working on refining our Spring Roll recipes and dumplings also.

Ingredients

• 6 Egg Roll Wraps

• 1/2 Lb. of Ground Pork

• 3/4 Cup Cabbage, shredded

• 3/4 Cup Red Cabbage, shredded

• 3/4 Cup Mushrooms, sliced

• 1/2 Cup Shredded Carrots

• 1/2 Cup Red Onion, shredded

• 2-3 Tbsp. Olive Oil

• 2 Tsp. Soy Sauce

• 2 Tsp. Ginger, minced

• 2 Tsp. Garlic Powder

• 1-2 Tsp. Pepper

• 1 Tsp. Sesame Oil

• 1 Tsp. Salt

• Green Onion, chopped (Optional)

• Sesame Seeds (Optional)

• Sriracha (Optional)

Directions

• Pre-heat oven to 350F degrees. In a medium pan, heat 2-3 tsp of the olive oil up and add the veggies. Season with a little salt and pepper. Cook about 6-7 minutes until veggies are softened but not too soft. Add in garlic powder and ginger. Mix well.

• Remove veggies and set aside. Add the ground pork to the pan, season with salt pepper an garlic powder. Cook until almost browned, add in the soy sauce and sesame oil. Continue cooking cooking 1-2 minutes. Add the veggies back in and mix well. Allow to continue cooking over medium heat until pork is fully cooked.

• While the pork and veggies are cooking, grab muffin tins and gently press 6 egg roll wrappers into 6 cups. Lightly brush oil over each the place in the oven and bake about 5 minutes. Remove from the oven and set aside.

• Scoop the pork/veggie mix evenly into the 6 cups. Return the muffin tin to the oven and allow the egg roll wraps to brown (about 5-6 minutes.

• Remove from the oven, drizzle with sriracha, sprinkle with sesame seeds and top with green onion if desired.