Living in Europe means I miss out on a lot of the trends in America. Sure I know that unicorns and rainbow foods had their Instagram heydays, but then I go back and see that everyone is wearing things and listening to things and eating things and I don’t know what those things are! Last time I went back was over Christmas, and it was at a pizza shack where I learned of two very important new trends: HQ Trivia and egg roll in a bowl. I proceeded to wishfully play HQ everyday (never getting past question 7) (ugh), but it took me a good 8 months to finally give the whole deconstructed egg roll in a bowl thing a try.
Vegetarian Egg Roll in a Bowl Ingredients
Most egg rolls are filled with pork or beef or something of the like, but with these being vegetarian egg roll bowls, we’re using my favorite shredded meat substitute…oyster mushrooms! Avid LEL followers are probably rolling their eyes about as hard as the tulip-man is right now (I use this type of mushroom in…everything), but hear me out! Oyster mushrooms are going to soak up all that sesame soy flavor, giving the taste and texture you know and love in egg rolls. And with some of our easy homemade mango chutney thrown in, these egg roll bowls are pure flavor (with a whole lot of vegetables in the mix). Top them with bean sprouts for crunch or a fried egg for added pizazz! (Also great with Thai Cucumber Salad!)
