Egg Roll Bowls
At the Alvarez house, we love Egg Roll Bowls! With no rolling, these bowls are quick and easy. No frying and lots of veggies make them healthy too. Easy dinners leave more time for card making! Max shared this picture of his dinner on Facebook a few days ago now everyone wants the recipe. Here it is, enjoy!

Egg Roll Bowls
1 package of prepared egg roll wrappers
1 1/2 lbs ground pork
1 Tbsp sesame infused olive oil
1 medium onion diced
1/2 -3/4 of a cabbage sliced fine
3 carrots shredded
3 cloves garlic minced
1/3 cup soy sauce
1 Tbsp smooth peanut butter
1/4 tsp ground ginger
3 green onions chopped
1 can salad shrimp drained

Preheat your oven to 400. Invert two small glass oven safe bowls on a cookie sheet. Lightly oil the outside and bottom of the bowls with vegetable oil. Drape an egg roll wrapper over each of the oiled bowls. Bake for approximately 7 minutes. Make bowls two at a time while you cook the filling on the stovetop.

In a large skillet crumble and brown ground pork. Drain and set aside. Drizzle pan with sesame infused olive oil and sautee onion. When the onion is lightly brown add the cabbage and continue to sautee. When the cabbage is warm and wilted add the carrot and garlic. Add the browned pork back to the pan. While the veggies finish cooking and the pork is warming through, stir together soy sauce, peanut butter and ginger. Add the sauce and tiny shrimp into the pan and warm through. Sprinkle with green onion.

Heap filling into the crispy bowls and serve with sweet and sour sauce and extra soy sauce if desired.