Egg Roll Tostadas

I do not like egg rolls.  When we have Chinese out, my husband orders 6.  My daughter eats two and my husband eats the rest.  All that slimy cabbage and barely any meat.  I do like the crispy part of the wrapper though.  In fact, I’ve been known to peel the crispy wrapper off and eat it – leaving behind any soft wrapper and all the filling.  So, when I was scanning Pinterest for new dinner ideas the other day, I saw a pin for egg roll bowls.  I’ll be honest, I didn’t even click on the pin.  I saw the title and thought, “I can do this.  And, I can do it in a way I like that is as healthy as it is delicious!”  And thus, this recipe was born.  There’s another budget tip here.  I got broccoli in my Bountiful Baskets basket last time.  So many people toss the stems, but I just can’t see doing that.  I know when I buy it from the store, I pay per pound for those stems.  Instead, I use those pieces in soups or slaws or, now, in these delicious tostadas.  Wanna cut back on the carbs even more, serve it up in a bowl with one or two wrappers on the side (or just eat the filling alone, it is THAT good).

This recipe does take quite a bit of prep time.  If you’re crunched for time, you could buy broccoli slaw and shredded carrots at your local grocery, or you could run this all through the grater (the texture will be different though).  I started by julienning equal parts carrots, bell pepper and broccoli stems and shredding twice as much cabbage. Aren’t they beautiful!


After your veggies are prepped, cook your meat, drain it and set it to the side.  I used ground beef, but pork or even turkey would be just as delicious.  Then, in the same pan you cooked your meat in, heat 2 Tablespoons oil.  Add onion, garlic, ginger and red chile flake to the hot oil and sauté just until onion is soft.  Add carrot, bell pepper and broccoli to the pan and sauté for 4-5 minutes, or until it just starts to get a little tender.  Add your cabbage and stir for 2-3 minutes.  Then, add the meat  and soy sauce and heat through.  Season with salt and pepper to taste.


Fry up some round won ton wrappers and serve a generous spoonful of filling on top.  These are garnished with julienned cucumber.



1 cup julienned bell pepper

1 cup julienned carrot

1 cup julienned broccoli stems

2 cups shredded cabbage

1 pound ground beef (or pork or turkey)

2 Tablespoons oil

1/2 medium onion, diced

2 cloves garlic, minced

1″ ginger, diced

pinch red chile flake

2 Tablespoons soy sauce

Fried round won ton wrappers

In a large skillet, brown ground beef.  Drain and set aside.

In the same skillet, heat oil over high heat.  Add onion, garlic, ginger and chile flake.  Sauté until the onion is translucent.  Add bell pepper, carrot and broccoli.  Sauté 4-5 minutes, until vegetables just start to get tender.  Add cabbage and sauté 2-3 minutes more.  Stir in meat and soy sauce until heated through.  Season with salt and pepper if necessary.  Serve on crispy won ton skins.


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