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Ginger Bison Egg Rolls
Makes 12
Ingredients
1 celery stalk
2-3 cups coleslaw mix
4 baby carrots
tsp minced garlic
1 inch peeled, fresh ginger
1 small onion, quartered
1 lb ground bison
3 Tbsp low sodium soy sauce
Couple dashes red pepper flakes, to taste
12 NaSoya Egg Roll Wrappers
Apricot preserves (Optional for dipping egg rolls)
Directions 1. Dice celery and carrot in small food processor, add to the coleslaw and microwave for five minutes on high.
2. Heat a skillet over medium high heat and spray with EVOO. In the food processor put the onion and ginger. Sauté these for about three minutes then add the garlic. Sauté another minute.
3. Add the Bison to the same skillet and sauté until just cooked through. Remove mixture from heat and add the coleslaw mixture, red pepper flakes and soy sauce. Allow to cool a bit. 4. Heat the oven to 400 degrees and spray a cookie sheet with EVOO spray. 5. Lay egg roll wrapper number one out in a diamond shape to you. Place 1/4 cup of the mixture in the center. (Better take another taste here of the bison mixture just to make sure it's still good.) Fold the two side corners in, fold the bottom corner in and then roll. Continue with remaining 11 wrappers.
6. Spray the tops of the rolls with EVOO spray and bake about 13 or so minutes until browned on top.
Veggie Ginger Rice
Ingredients
1/2 bag broccoli, steamed (about two cups florets) 1 cup cooked brown rice (I used Annie Chun's Rice Express Sprouted Brown Rice)
1 cup coleslaw mix
Garlic powder, to taste
1 egg, beaten
Low sodium soy sauce to taste
1 Tbsp roasted sesame seeds
1 tsp fresh chopped ginger
EVOO spray
Directions 1. Using the same pan you sautéed the bison in, spray some EVOO spray and heat over medium heat. Add the coleslaw and ginger and sauté until softened, about five minutes.
2. Move the coleslaw mixture to the outer edges of the pan and add the egg in the middle. Scramble until cooked through.
3. Add the broccoli and brown rice. Sprinkle everything with the garlic salt and soy sauce to taste and mix until combined. Top with toasted sesame seeds. |
