I receivedfree products in exchange for this post. All opinions are my own.
I’m always up for a challenge so I was excited to jump in when JSL Foods asked me to cook up something fun using their egg roll wrappers! We are big fans of traditional egg rolls – and Asian-inspired flavors in general – but I knew I wanted to switch it up and try something a little different with these!
I created these egg rolls with versatility in mind. They’d be a perfect appetizer for the big game or game night at home, but they’d also be a great option for lunch or lighter dinner paired with a salad.
Instead of the traditional chicken and cabbage flavored with soy sauce, these rolls are stuffed with chicken smothered with a Korean-style BBQ sauce, pineapple and red onion – and then cooked in the air fryer to keep them lighter.
I love a good freezer recipe – and I love that this one isn’t your typical casserole or soup. Now, don’t get me wrong – there are plenty of casseroles and soups in my freezer – but this is a great choice for nights when you just want something different.
I generally make these in batches of 4-5 dinners. You can swap out the protein, too – pork, beef, and shrimp all work well here! It’s also a great one to get the kids to help with. Jake can help with the measuring and dumping; Julie helps shake all the ingredients up!
In a gallon zipper bag, toss together the rice, peas and carrots, onions, chicken, and seasoning. Shake well to combine. Seal, label, and freeze.
Thaw in refrigerator overnight.
Heat 1 Tbsp. oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot – about five minutes. Push rice mixture to the side of the skillet. Add 1 Tbsp. oil to the empty side of the skillet and add eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off the heat. Stir in soy sauce and pepper. Serve.
Fried Rice Seasoning
¼ cup garlic powder
4 tsp. ginger powder
2 tsp. sugar
2 tsp. salt
2 tsp. black pepper
Another Lenten dinner, another vegetarian take on Chinese takeout. I actually liked this a little better than the Kung Pao Chickpeas I shared few weeks ago for one reason – it’s a from scratch sauce. There is nothing that annoys me more than finding a bottled sauce you like only to have the company discontinue or change the recipe a few months later. Falling in love with a from-scratch sauce is easier. It will never desert you.
I’ve tried a few General Tso’s sauces before, but this one comes closest to the Chinese takeout we’re used to. I’ll definitely be trying this again with chicken at some point.
1 large head of cauliflower, cut into florets
2 tsp. sesame oil
1/3 cup corn starch
3 Tbsp. soy sauce
Oil for frying
2 1/2 tsp. minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 Tbsp. cornstarch
2 tsp. garlic chili sauce
1/4 cup brown sugar, loosely packed
1 Tbsp. sesame oil
1 Tbsp. olive oil
White rice, for serving
Green onions, for garnish In a large bowl, whisk together the 2 tsp. sesame oil, egg, 1/3 cup cornstarch and 3 Tbsp. soy sauce until well combined. Add the cauliflower florets and toss until thoroughly coated. Set aside to marinate for about 20 minutes.
After marinating, heat 2 Tbsp. oil in a large skillet and add cauliflower. Fry cauliflower until evenly browned on all sides. Remove from heat and set aside.
In a separate pan, add the 1 Tbsp. sesame oil and olive oil. Over medium-high heat, sauté the garlic and ginger until fragrant, about a minute. Add in the vegetable stock, 1/3 cup soy sauce, 2 Tbsp. cornstarch, chili garlic sauce and brown sugar. Cook until it comes to a low boil and has thickened.
Add the sauce to the cauliflower and toss to coat evenly. Serve over rice, topped with green onions.
My mother-in-law gave me a veggie spiralizer for my birthday in June and up until now, it’s been sitting it the cabinet unused. Why? I knew spiralized veggies in place of spaghetti would be a hard sell at our dinner table. My husband grew up in a very Italian family and the man likes his pasta. To be honest, I wasn’t so sure about zucchini instead of spaghetti in a big, Italian meal either. But in a stir fry? That was something I could get on board with.
I’m not a complete zoodle convert. You’re not going to mistake them for noodles in this dish but they’re good in their own right. I thought this was a great, lighter meal – and my husband downed several bites before asking me where the noodles were, always a good sign! It’s probably a gateway dish for us – after this, I’ll definitely be trying more zoodle meals.
Chicken Zoodle Lo Mein (slightly adapted from Skinnytaste) Serves 2
1/2 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
1/2 Tbsp. rice wine
1 Tbsp. cornstarch
2 medium zucchini, ends trimmed
1 large boneless chicken breast, cut into thin, short strips
Salt, to taste
2 tsp. canola oil, divided
3/4 cup sliced bok choy
1/2 cup shredded carrots
3 scallions, sliced into 1-inch pieces on the diagonal
1/2 Tbsp. grated fresh ginger
2 garlic cloves, chopped
In a small bowl, whisk together the broth, soy sauce, oyster sauce, rice wine and cornstarch until smooth. Set aside.
Spiralize the zucchini and cut into spaghetti-length strips.
Heat a skillet or wok on high heat. Add 1 tsp. oil. Season chicken with salt, add to the wok and stir-fry until browned and cooked through, about 3 minutes. Remove from wok and set aside.
Add remaining oil to the wok, followed by the bok choy, carrots, scallions, ginger and garlic Cook for another 3 minutes. Remove from wok and set aside with the chicken.
Pour the sauce mixture into the wok and cook for about a minute, until bubbling. Add the zucchini and cook until tender, about 2 minutes. Return the chicken and vegetables to the wok and toss to combine. Serve immediately.