Egg Roll rice bowl

My kids know that I like to “fancify” meals. I’m sure there’s some sort of French word for our made up one. The idea: to present your food in a fun way. Make it a little fancy. Our fancifying comes from different places: sometimes we try making something we ate at restaurant, sometimes it’s a creative way to get my kids to try something new. But this time, it was all about using up an ingredient I didn’t want to go bad in the fridge.

 

I made Asian Mex avocado egg rolls earlier this week so I still have a few wrappers on hand. So when I was making a stir fry the other day, I wanted a cool way to put the rice on the plate–enter the egg roll bowl. I found a recipe for mini morning quiches from Nasoya, which I still want to try, but I thought I could use the same technique. These bowls were so simple and fun to make my kids kept brainstorming during dinner other ways we could fill them. I’m thinking a dessert egg roll bowl would be good–wouldn’t it? Maybe a bananas foster egg roll bowl…

 

Recipe

Servings: As many as you want!

Prep time: 10 minutes + baking for 10

 

Ingredients:

Large egg roll wrappers (Nasoya wonton wrappers work well)

Fillings–let your kids decide

 

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray the underside of your muffin pan with cooking oil.
  3. Working with one wrapper at a time, drape the egg roll over the inverted muffin cup to form a cup. For folds, I brushed a little water on the wrapper to help them stick together when baking.
  4. Bake for 5-8 minutes. Watch carefully! These bowls will burn easily.
  5. Gently pop the bowls off of the muffin pan.
  6. Enjoy!
And here's how my grade schooler served up apples recently

And here’s how my grade schooler served up apples recently…fancified

 

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