In the spirit of nurturing your body and still pleasing your taste buds, here is one of our new favorite dinner recipes. It’s fairly quick, packed with veggies, and delicious. My husband asked for seconds and fought me for the leftovers the next day! Traditional Chinese “take-out” isn’t known for its health benefits. This Egg Roll re-make, however, is tasty and healthy. If you’re vegetarian, you can easily omit the pork and toss in some lentils or nuts for a bit more protein and nutrients. I haven’t tried it yet, but I’m betting shrimp would also be great in this.

Egg Roll Bowls

Serves 2+

½ lbs ground pork, preferably pasture-raised

1 Tbsp + 2 Tbsp soy sauce

1 onion, diced

2 tsp garlic, minced

1 tsp finely diced fresh ginger (peeled)


2 ½ cups green or nappa cabbage, shredded

2 ½ cups kale, finely sliced (tough ribs removed)

2-3 oz shitake mushrooms, thinly sliced

3-4 carrots, shredded

1 tsp Chinese Rice Wine (I’ve also used a bit of Mirin + apple cider vinegar successfully)

drizzle of toasted sesame oil

3-4 green onions, sliced

Over medium-high heat, add 1 Tbsp soy sauce and the ground pork (if using). Cook, breaking the meat up into small pieces with a wooden spoon, until meat is browned. Add the onion, garlic, and ginger. Cook 2-3 minutes. Then add your cabbage, kale, carrots, and mushrooms.

Add the remaining 2 Tbsp of soy sauce, the rice wine, and the sesame oil. Cook, stirring periodically, for about 4 minutes, until the greens are wilted, but still crunchy. Toss in the green onions, stir, and serve.

Aubrey Phelps MS RDN LDN

adapted from Lexi’s Clean Kitchen