Over the past few months I have seen people rave about eating egg rolls in a bowl!  I finally decided that I had to give it a try! So I began looking up recipes and there were a lot of different versions.  I knew I had to experiment and come up with one that I liked.  So I tested out several and finally came up with a version of my own. It is definitely a family favorite! Quick, easy, delicious and HEALTHY!

I originally had shied away from this recipe because I  didn’t want to shred and chop vegetables. So I stopped at the grocery store on the way home from work one day searching for ways to cut back on the prep work.  I wanted this to be quick and easy!  Since I had decided shredding cabbage after working all day was way to much work,  I found the perfect solution,  a 14 ounce bag of classic cole slaw (no dressing).  That saved me quite a bit of time.  When searching for a way to avoid shredding the cabbage, I came across a bag of julienne carrots. I didn’t hesitate to throw those in the cart as it meant that I would not have to take the time to shred them.  And just because I could I tossed in a jar of minced garlic and chopped onions (no teary eyes for me!). 

Since just about all the prep work was done, this recipe was quick to cook and put together!  It really does taste like an egg roll without the wrapper. It is much healthier than a traditional egg roll and is a meal not just a side dish!  My husband was a little hesitant but always a good sport and willing to be a taste tester.  He announced it was a keeper but does recommend a bit of sweet chili sauce on the side (he always eats egg rolls with sweet chili sauce).